Description
This crock pot crack potato soup is rich, creamy, and loaded with potatoes, bacon, cheese, and ranch flavor, perfect for cozy nights.
Ingredients
- 1¼ cups cooked bacon, chopped and divided (1 cup for soup, ¼ cup for topping)
- 1 (32-ounce) bag frozen diced potatoes (hash brown-style)
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 ounces cream cheese, softened and cubed
- 1 (1-ounce) packet 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
- Chopped green onion, for garnish
Instructions
- Add the frozen diced potatoes to a 6-quart slow cooker. Pour in the chicken broth, then add the cream of chicken soup, cubed cream cheese, ranch dressing mix, black pepper, onion powder, and 1 cup of the cooked chopped bacon. Stir lightly to roughly combine.
- Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for 2–3 hours, until the potatoes are tender and the cream cheese is very soft and beginning to melt into the broth.
- About 15 minutes before serving, remove the lid and stir the soup well. Break up any remaining visible pieces of cream cheese with your spoon and mix until mostly smooth and creamy.
- Stir in the half and half and shredded sharp cheddar cheese. Replace the lid and let the soup warm for 10–15 minutes, or until the cheese has fully melted and the soup is thick and creamy.
- Taste the soup and adjust seasoning if needed.
- Ladle the hot soup into bowls. Top each bowl with extra shredded cheddar, the remaining ¼ cup bacon pieces, and chopped green onion. Serve immediately.
Notes
For a thinner soup, stir in extra chicken broth or a splash of milk just before serving. This soup reheats well; add a bit of milk or broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American