If you’ve been searching for that perfectly comforting, soul-warming bowl of goodness, this Creamy Crock Pot Potato Soup Recipe is exactly what your cozy nights have been missing. It’s the kind of soup that hugs you from the inside out, loaded with tender potatoes, sharp cheddar, and a luscious creamy texture that only a slow cooker can achieve effortlessly. Each bite brings together smoky bacon, zesty ranch seasoning, and velvety cream cheese, making it an indulgent yet easy-to-make classic that’s sure to become a family favorite.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this soup, working in harmony to build layers of flavor and creamy texture. From the hearty diced potatoes to the sharp cheddar cheese, each element plays a key role in creating this rich and satisfying dish.
- Cooked bacon (1¼ cups, chopped and divided): Adds smoky, crispy bits that bring a wonderful texture contrast and deep flavor.
- Frozen diced potatoes (32 ounces): The comforting base, offering tender and hearty chunks that soak up all the creamy goodness.
- Chicken broth (4 cups): A flavorful liquid that blends everything together while keeping the soup light yet savory.
- Cream of chicken soup (10.5 ounces): Acts as a creamy seasoning boost, deepening the richness without extra fuss.
- Cream cheese (8 ounces, softened and cubed): Gives that ultra-smooth, velvety creaminess that defines this soup.
- Dry ranch dressing mix (1 ounce): Instantly brightens the soup with a tangy, herby kick.
- Pepper (½ teaspoon): Adds a subtle hint of warmth and balances the flavors.
- Onion powder (½ teaspoon): Brings a gentle depth of savory sweetness without overpowering.
- Sharp cheddar cheese (2 cups shredded, plus extra for serving): Melts beautifully for that signature cheesy indulgence.
- Half and half (1 cup): Enriches the soup with creamy smoothness and a luscious mouthfeel.
- Green onion (chopped, for garnish): Provides a fresh, crisp finish and a splash of color for serving.
How to Make Creamy Crock Pot Potato Soup Recipe
Step 1: Combine Ingredients
Start by placing the frozen diced potatoes, chicken broth, cream of chicken soup, softened cream cheese cubes, dry ranch dressing mix, pepper, onion powder, and one cup of the cooked bacon into your 6-quart slow cooker. Give everything a gentle stir to distribute the ingredients evenly so the flavors marry beautifully during cooking.
Step 2: Slow Cook
Cover your crock pot and set it to cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. This slow, steady heat tenderizes the potatoes and allows every ingredient to meld into that irresistible creamy comfort we’re aiming for.
Step 3: Incorporate Cheese and Cream
About 15 minutes before you’re ready to serve, stir the soup well to help the cream cheese fully melt and blend in. Then add in the half and half along with the shredded sharp cheddar cheese. Cover and let the soup warm until the cheese melts completely, turning it into a silky, rich masterpiece.
Step 4: Garnish and Serve
Finally, ladle the hot soup into bowls and sprinkle with chopped green onions, extra shredded cheddar, and the remaining bacon pieces. This finishing touch adds bright freshness and a crispy, smoky pop that makes every spoonful delightful.
How to Serve Creamy Crock Pot Potato Soup Recipe
Garnishes
Topping your soup with green onions gives a nice vibrant kick that cuts through the richness. Extra shredded cheddar adds cheesy indulgence, and crispy bacon sprinkled on top offers texture and smoky flavor that elevate this soup into a complete meal experience.
Side Dishes
This soup pairs beautifully with a warm, crusty bread for dunking or a classic side salad for added freshness. Garlic knots or buttery dinner rolls are also excellent choices to round out your meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or with a side of crunchy croutons on top. You can also add a drizzle of sour cream or a sprinkle of smoked paprika to bring an extra layer of flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Creamy Crock Pot Potato Soup Recipe in airtight containers in the refrigerator. It will stay fresh and delicious for up to 3 days, allowing you to enjoy comforting soup again without extra effort.
Freezing
This potato soup freezes very well. Portion it into freezer-safe containers or heavy-duty bags, leaving space for expansion. It can be frozen for up to 2 months. Just thaw it overnight in the fridge before reheating.
Reheating
To reheat, gently warm the soup on the stove over low heat or in the microwave until hot, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or half and half to bring back that creamy consistency.
FAQs
Can I use fresh potatoes instead of frozen?
Absolutely! Fresh potatoes work just as well. Simply peel and dice them evenly, and adjust the cooking time slightly to ensure they become tender on the slow cooker’s heat.
Is this soup gluten-free?
Yes, this Creamy Crock Pot Potato Soup Recipe is gluten-free as long as you use gluten-free chicken broth and ranch dressing mix. Always double-check labels to be sure.
Can I make this recipe vegetarian?
To make it vegetarian, swap the chicken broth for vegetable broth, and omit the bacon or use a vegetarian bacon alternative. The soup will still be creamy and flavorful with these adjustments.
How can I make the soup thicker?
If you prefer a thicker soup, try mashing some of the cooked potatoes before adding in the cheese and cream or add a small amount of cornstarch slurry during the last 30 minutes of cooking.
What can I substitute for the cream cheese?
You can substitute cream cheese with heavy cream or Greek yogurt for a slightly different texture and tang, but the soup might lose some of its iconic richness and smoothness.
Final Thoughts
This Creamy Crock Pot Potato Soup Recipe truly captures everything you want in a comforting bowl of soup: simplicity, creamy richness, and a flavor punch that feels both nostalgic and special. It’s an ideal recipe to cozy up with on chilly days or whenever you need a little extra comfort food magic. Give it a try—you’ll wonder how you ever lived without this creamy delight!
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Creamy Crock Pot Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This creamy crock pot potato soup is a comforting, easy-to-make dish perfect for chilly days. Made with frozen diced potatoes, crispy bacon, sharp cheddar cheese, and flavorful ranch seasoning, this slow-cooked soup delivers rich and hearty flavors with minimal effort. Ready in just a few hours, it’s an ideal warm meal to enjoy with simple garnishes like green onion and extra cheese.
Ingredients
Soup Base
- 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
Dairy & Cheese
- 2 cups shredded sharp cheddar cheese, plus extra for serving
- 1 cup half and half
Garnish
- Green onion, chopped for garnish
- Extra shredded cheddar cheese for serving
- Remaining ¼ cup cooked bacon pieces for serving
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 combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. This slow cooking process allows the flavors to meld together while the potatoes become tender and creamy.
- Incorporate Cheese and Cream: Approximately 15 minutes before serving, stir the soup thoroughly to fully melt and incorporate the cream cheese. Then add the half and half along with the shredded sharp cheddar cheese. Cover again and let the soup warm until the cheese melts and the texture becomes rich and 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. Serve warm and enjoy a hearty and comforting meal.
Notes
- You can substitute cream of mushroom soup if preferred, but cream of chicken brings a richer flavor.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- For thicker soup, mash some of the potatoes before adding cheese and cream.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Adding more ranch seasoning can enhance the flavor for those who like a stronger taste.
