Crock Pot Crack Potato Soup
A thick, creamy soup made in a slow cooker, combining potatoes, cream cheese, cheddar cheese, and bacon for a comforting meal perfect for chilly evenings.
Ingredients
Main Ingredients
- 1.25 cups cooked bacon, chopped and divided
- 32 ounces frozen diced potatoes
- 4 cups chicken broth
- 10.5 ounces cream of chicken soup
- 8 ounces cream cheese, softened and cubed
- 1 ounce dry ranch dressing mix
- 0.5 teaspoon pepper
- 0.5 teaspoon onion powder
- 2 cups shredded sharp cheddar cheese (extra for serving)
- 1 cup half and half
- Chopped green onion (for garnish)
Instructions
Preparation
- Prep your workspace and gather all ingredients and tools such as a cutting board, knife, measuring cups, and slow cooker.
- Add the frozen diced potatoes to the slow cooker.
- Pour in the chicken broth and cream of chicken soup, mixing them together.
- Incorporate the softened and cubed cream cheese into the slow cooker.
- Add the dry ranch dressing mix, pepper, and onion powder, ensuring they are evenly distributed.
- Toss in 1 cup of the cooked bacon, reserving the rest for garnish.
- Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- About 15 minutes before serving, stir to incorporate the cream cheese.
- Add the half and half and shredded cheddar cheese, stirring until the cheese melts.
- Ladle into bowls and garnish with chopped green onion, additional cheese, and leftover bacon.
Notes
If the soup is too thick, add more broth or half and half to adjust consistency. Customize with seasonal veggies or different cheeses.