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Crock Pot Crack Potato Soup

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A creamy, cheesy, and comforting slow cooker potato soup with bacon, ranch seasoning, cream cheese, and sharp cheddar cheese for an easy and addictive meal.

Ingredients

Scale
  • 1¼ cups cooked bacon, chopped and divided
  • 1 (32-ounce) bag frozen diced potatoes or 30 oz frozen shredded hash browns
  • 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 black pepper
  • ½ teaspoon onion powder
  • 2 cups shredded sharp cheddar cheese, plus extra for serving
  • 1 cup half and half or 1 cup heavy cream
  • Green onion, chopped for garnish (optional)

Instructions

  1. Combine frozen potatoes or hash browns, chicken broth, cream of chicken soup, cream cheese cubes, ranch dressing mix, black pepper, onion powder, and 1 cup of cooked bacon in a 6-quart slow cooker.
  2. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
  3. One hour before serving, stir in 2 cups shredded sharp cheddar cheese and 1 cup half and half or heavy cream. Cover and allow cheeses to melt.
  4. Stir well to incorporate the cheese thoroughly.
  5. Serve soup hot, garnished with additional cheddar cheese and the remaining bacon pieces and green onions if desired.

Notes

1. Using frozen hash browns instead of diced potatoes can make the recipe even easier.
2. Add cream cheese and cheddar cheese towards the last hour of cooking to ensure they melt smoothly.
3. Leftovers freeze well and can be reheated gently on the stove or in the microwave.

Nutrition

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