Description
This Crock Pot Crack Potato Soup is a creamy, cheesy comfort food made easy in your slow cooker. Loaded with tender diced potatoes, crispy bacon, sharp cheddar cheese, and a hint of ranch seasoning, it’s the perfect hearty soup for cozy days. The slow cooking method melds flavors beautifully while the addition of cream cheese and half and half creates an ultra-rich texture that will have you coming back for seconds.
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
- 1 cup half and half
Bacon & Cheese
- 1¼ cups cooked bacon, chopped and divided
- 2 cups shredded sharp cheddar cheese, plus extra for serving
Garnish
- Green onion, chopped for garnish
- Additional ¼ cup bacon pieces (optional)
Instructions
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add 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 chopped cooked bacon. Stir gently to combine the ingredients without breaking up the potatoes too much.
- Cook the Soup: Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours until the potatoes are tender and the flavors meld together nicely.
- Add Dairy and Cheese: About 15 minutes before serving, stir the soup thoroughly to incorporate the softened cream cheese fully. Pour in the half and half along with the shredded sharp cheddar cheese. Cover again and warm until the cheese has melted completely and the soup is creamy.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped green onions, extra shredded cheddar cheese, and the remaining ¼ cup of cooked bacon pieces if desired. Serve hot for a deliciously comforting meal.
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a slightly different flavor.
- For a thicker soup, reduce the chicken broth to 3 cups or mash some of the potatoes during cooking.
- Use turkey bacon for a leaner option.
- Leftover soup stores well in the fridge for up to 3 days or can be frozen for up to 2 months.
- Adjust the amount of pepper and ranch mix according to your taste preference.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 410
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
