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Crock Pot Crack Potato Soup

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A creamy, hearty soup loaded with potatoes, chicken broth, cheese, bacon, and ranch seasoning, slow-cooked to perfection for an easy and comforting meal.

Ingredients

Scale
  • 30 oz frozen diced potatoes
  • 4 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese, diced
  • 1 package ranch seasoning mix
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 12 slices cooked bacon, chopped (divided)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup half and half
  • Chopped green onions for garnish (optional)

Instructions

  1. Add frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese, ranch seasoning mix, black pepper, onion powder, and 1 cup of cooked bacon pieces to a 6-quart slow cooker.
  2. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
  3. Fifteen minutes before serving, stir the soup to incorporate the cream cheese.
  4. Stir in the half and half and shredded cheddar cheese.
  5. Put the lid back on and warm until the cheese is melted.
  6. Serve garnished with chopped green onions, additional shredded cheddar cheese, and remaining bacon pieces if desired.

Notes

Using frozen diced potatoes adds great texture, but frozen shredded hashbrowns can be substituted. The soup thickens as it cooks; add extra chicken broth if a thinner consistency is preferred. Half and half can be replaced with any milk or heavy cream for a richer soup.

Nutrition

Find it online: https://www.rapidrecipes.blog/crock-pot-crack-potato-soup-2/