Description

This Crockpot Crack Potato Soup combines the creamy richness of cream cheese and the savory flavors of cheddar and bacon, presenting a delightful comfort food that requires minimal prep and delivers maximum taste. Perfect for a quick dinner, it’s family-friendly and absolutely satisfying.

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

Add all ingredients except for the shredded cheddar and toppings into the slow cooker.
Stir gently to mix everything together.
Cover the slow cooker and cook on low for about 6 hours and 45 minutes until everything is tender.
Stir in the shredded cheddar cheese and let it melt during the last 15 minutes of cooking.
Give it a final stir before serving and add extra cheese, bacon, and green onions as desired.

Notes

Feel free to adjust the seasoning according to your taste.
This soup can be frozen for later, just make sure to add fresh toppings when serving.
Consider using sweet potatoes for a unique flavor twist.

Nutrition

Serving Size: 1 cup
Calories: 680
Sugar: 2g
Sodium: 1370mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 20g
Cholesterol: 125mg