Description

This Crockpot Crack Potato Soup is a delightful blend of creamy goodness, with hearty potatoes, rich cheddar cheese, and crispy bacon. It’s an easy comfort food perfect for a quick dinner, providing warmth and satisfaction with every spoonful.

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

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Instructions

In your slow cooker, add all ingredients except the shredded cheddar cheese and toppings. Stir gently to combine.
Cover the slow cooker and cook on low for about 6 hours and 45 minutes until the potatoes are tender.
During the last 15 minutes, stir in the shredded cheddar cheese and allow it to melt into the soup.
Before serving, give it a final stir, then garnish with additional cheese, bacon crumbles, and green onions if desired.

Notes

This soup can be thickened by adding more cream cheese if desired.
Feel free to customize toppings with your favorite garnishes!
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 5g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 20g
Cholesterol: 75mg