Crock Pot Crack Potato Soup
A creamy and cheesy potato soup that's perfect for chilly nights, combining bacon, sharp cheddar, and tender potatoes for ultimate comfort.
Ingredients
For the soup
- 1 1/4 cups bacon, cooked and chopped (reserve 1/4 cup for topping) Crispy bacon adds flavor and texture.
- 1 32-oz bag frozen diced potatoes Using frozen potatoes saves time.
- 4 cups chicken broth You can substitute with vegetable broth for a vegetarian option.
- 1 10.5-oz can cream of chicken soup Can be replaced with a vegetarian alternative.
- 8 oz cream cheese, softened and cubed Make sure it’s softened for easier incorporation.
- 1 packet ranch dressing mix
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 2 cups sharp cheddar cheese, shredded Plus extra for serving.
- 1 cup half-and-half Can be substituted with milk for a lighter version.
- 1 bunch green onions, chopped For garnish.
Instructions
Preparation
- Cook the bacon until crispy, then chop it and set aside 1/4 cup for garnish.
- In the crock pot, add the frozen potatoes, chicken broth, cream of chicken soup, ranch dressing mix, black pepper, and onion powder. Stir well to combine.
- Add the softened and cubed cream cheese along with the remaining bacon to the crock pot.
Cooking
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the potatoes are tender.
- During the last 30 minutes of cooking, stir in the cheddar cheese and half-and-half.
- Serve topped with the reserved bacon, extra cheese, and chopped green onions.
Notes
To store leftovers, place the cooled soup in an airtight container and keep in the refrigerator for about 3-4 days. You can freeze the soup for up to 3 months. For a thicker soup, mash some of the potatoes or blend a portion of the soup and mix it back in. Consider adding jalapeños or hot sauce for an extra kick.