Crock Pot Crack Potato Soup

Ingredients:

1 cup sour cream

½ tsp black pepper

4 cups chicken broth

6 cups diced potatoes (Russet or Yukon Gold)

1 small onion, finely chopped

2 cloves garlic, minced

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1 packet (1 oz) Ranch Seasoning mix

½ cup cooked turkey bacon, chopped (or regular bacon)

½ tsp salt (adjust to your taste)

½ tsp smoked paprika (optional)

2 green onions, chopped for garnish

Extra shredded cheddar cheese for garnish

Directions:

Prepare the Soup Base:

In the crock pot, combine the diced potatoes, chopped onion, minced garlic, ranch seasoning, and chicken broth.  Stir well.

Slow Cook the Soup:

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and fully cooked.

Mash Some Potatoes:

Once the potatoes are soft, use a potato masher to mash SOME of the potatoes in the crock pot for a thicker consistency, leaving some chunks for texture.

Add the Creaminess:

Stir in the softened cream cheese, sour cream, shredded cheddar cheese, chopped bacon, black pepper, and smoked paprika (if using).  Mix well until the cream cheese and cheddar have melted and blended into the soup.

Cook a Bit More:

Cover and cook on low for an additional 20-30 minutes, allowing the flavors to combine and the soup to thicken slightly.

Serve:

Ladle the soup into bowls and garnish with extra shredded cheddar cheese, chopped green onions, and additional bacon pieces for extra flavor and crunch.  Serve with crusty bread or rolls for dipping.  Enjoy this rich, creamy crock pot potato soup!