Description
This Crock Pot Crack Potato Soup is a rich and creamy comfort food perfect for chilly days. Loaded with tender potatoes, bacon, sharp cheddar cheese, and a flavorful blend of ranch seasoning and cream cheese, this slow-cooker recipe requires minimal effort and yields a hearty, cheesy soup that’s perfect for family dinners.
Ingredients
Scale
Soup Base
- 1 (32-ounce) bag frozen diced potatoes
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon pepper
- ½ teaspoon onion powder
Bacon and Cheese
- 1¼ cups cooked bacon, chopped and divided
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
Garnish
- Green onion, chopped
- Additional shredded cheddar cheese
- Additional ¼ cup chopped cooked bacon
Instructions
- Combine Ingredients: In a 6-quart slow cooker, add the frozen diced potatoes, chicken broth, cream of chicken soup, softened and cubed cream cheese, dry ranch dressing mix, pepper, onion powder, and 1 cup of the chopped cooked bacon. Stir gently to combine all ingredients.
- Cook Soup: Cover the slow cooker with its lid and cook the mixture on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours until the potatoes are tender and the soup is hot throughout.
- Add Dairy and Cheese: About 15 minutes before the soup is ready to serve, stir the soup well to help incorporate the cream cheese fully. Pour in the half and half and add the shredded sharp cheddar cheese. Cover again and let the soup warm until the cheese has melted completely.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped green onions, additional shredded cheddar cheese, and the reserved ¼ cup of chopped cooked bacon if desired. Serve hot and enjoy.
Notes
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- For a thicker soup, reduce the amount of chicken broth slightly or cook longer on HIGH to allow some liquid to evaporate.
- Use turkey bacon as a lower-fat alternative if preferred.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 65 mg
