Description
This hearty Crock Pot Crack Potato Soup is a rich and creamy comfort food favorite, packed with tender potatoes, bacon, sharp cheddar cheese, and a flavorful blend of ranch seasoning and cream cheese. Slow-cooked to perfection, it’s an easy and satisfying meal perfect for cozy days.
Ingredients
Scale
Main Ingredients
- 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
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
- Green onion, chopped for garnish
Instructions
- Combine Ingredients: In a 6-quart slow cooker, add the 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 cooked bacon. Stir gently to mix.
- Slow Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, allowing the flavors to meld and the potatoes to become tender.
- Incorporate Cheese and Cream: About 15 minutes before serving, stir the soup thoroughly to help the cream cheese fully melt and combine. Then stir in the half and half and shredded sharp cheddar cheese. Cover again and let it warm until the cheese melts and the soup is creamy.
- Garnish and Serve: Ladle the soup into bowls and garnish with chopped green onion, extra shredded cheddar cheese, and the remaining ¼ cup of cooked bacon pieces if desired. Enjoy warm.
Notes
- Use full-fat cream cheese and half and half for the creamiest texture.
- Adjust the amount of bacon and cheese based on preference for richer flavor.
- For a thicker soup, mash some of the potatoes before adding cheese and cream.
- Can be prepared a day ahead and reheated; soup may thicken upon standing so add extra broth or half and half when reheating if needed.
- This recipe can be made gluten free by ensuring the cream soup and ranch mix are certified gluten free.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 65 mg
