Description
This Crock Pot Crack Potato Soup is a rich, creamy, and comforting slow-cooked dish loaded with tender diced potatoes, crispy bacon, and sharp cheddar cheese. Infused with ranch seasoning and cream cheese, it delivers a flavorful, hearty soup perfect for cozy family meals.
Ingredients
Scale
Soup Base
- 1¼ cups cooked bacon, chopped and divided
- 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
Cheese & Dairy
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
Garnish
- Green onion, chopped
- Additional ¼ cup cooked bacon pieces (optional)
Instructions
- Combine ingredients: In a 6-quart slow cooker, add frozen diced potatoes, chicken broth, cream of chicken soup, softened and cubed cream cheese, dry ranch dressing mix, pepper, onion powder, and 1 cup of the chopped cooked bacon. Stir briefly to combine all ingredients evenly.
- Cook the soup: Cover the slow cooker and cook the mixture on LOW for 5-6 hours or on HIGH for 2-3 hours until the potatoes are tender and the soup is heated through.
- Add cheese and half and half: About 15 minutes before serving, stir the soup well to help the cream cheese incorporate fully. Pour in the half and half and add the shredded sharp cheddar cheese. Cover the slow cooker again and allow the cheese to melt completely, warming the soup.
- Serve and garnish: Ladle the hot soup into bowls and garnish each serving with chopped green onion, extra shredded cheddar cheese, and the remaining ¼ cup of cooked bacon pieces if desired. Serve immediately for the best flavor and creaminess.
Notes
- You can substitute cream of chicken soup with a homemade cream base for a fresher taste.
- For a spicier version, add a pinch of cayenne pepper or some diced jalapeños.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If the soup is too thick when reheating, thin with a little extra chicken broth or half and half.
