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
Scale
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.
