Description
This comforting Crock Pot Crack Potato Soup is loaded with hearty potatoes, crispy bacon, creamy cheese, and flavorful seasonings, slow-cooked to perfection for an easy, crowd-pleasing meal.
Ingredients
Scale
Main Ingredients
- 1¼ cups cooked bacon, chopped and divided
- 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
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
- Green onion, chopped for garnish
Instructions
- Prepare the soup base: In a 6-quart slow cooker, combine the frozen diced potatoes, chicken broth, cream of chicken soup, softened cubed cream cheese, dry ranch dressing mix, pepper, onion powder, and 1 cup of the cooked chopped bacon. Mix well to combine all ingredients.
- Cook the soup: Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are tender and the flavors have melded together.
- Add dairy and cheese: About 15 minutes before serving, stir the soup thoroughly to blend in the cream cheese fully. Then pour in the half and half and shredded sharp cheddar cheese. Cover and allow the soup to warm until the cheese is melted and creamy.
- Serve and garnish: Ladle the soup into bowls and garnish with the remaining ¼ cup of cooked bacon pieces, additional shredded cheddar cheese, and chopped green onions for added flavor and texture.
Notes
- For a thicker soup, reduce the amount of chicken broth to 3 cups.
- Use gluten-free cream of chicken soup and ranch mix to make this recipe gluten free.
- Softening the cream cheese before adding helps it melt smoothly into the soup.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a spicier version, add a pinch of cayenne pepper or use pepper jack cheese instead of cheddar.
