Description
This Crockpot Crack Potato Soup combines creamy potatoes, cheese, and bacon for an irresistible dish. Perfect as a quick dinner or cozy comfort food for chilly nights!
Ingredients
Scale
- 4 cups diced potatoes peeled
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 10.5 oz can cream of chicken soup
- 1 medium white onion diced
- 1 8oz block cream cheese cubed
- 5 thick strips of bacon fried and crumbled
- 1 oz pack ranch seasoning
- 1 tsp black pepper
- 1 tsp salt
- Chopped green onions optional garnish
- Extra crumbled bacon optional garnish
- Extra shredded cheddar cheese optional garnish
Instructions
- Add diced potatoes, chicken broth, cream of chicken soup, diced onion, cubed cream cheese, crumbled bacon, ranch seasoning, black pepper, and salt to the slow cooker. Stir gently to combine.
- Cover and cook on low for about 6 hours and 45 minutes until everything is tender.
- Stir in shredded cheddar cheese during the last 15 minutes of cooking, allowing it to melt.
- Give the soup a final stir and top with additional cheese, bacon, and green onions before serving.
Notes
Feel free to adjust the thickness by adding more broth or cream cheese.
For a spicier kick, consider adding a dash of hot sauce or cayenne pepper.
Store any leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 80mg