VNiceFood
Recipe Card
Crock Pot Crack Potato Soup
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Serves
- 6
- Calories
- 460 kcal
- Protein
- 21.00 g
- Carbs
- 6.00 g
- Fat
- 39.00 g
Ingredients
- 1¼ cupscooked bacon, chopped and divided
- 1 32-ounce bagfrozen diced potatoes
- 4 cupschicken broth
- 1 10.5-ounce cancream of chicken soup
- 8 ouncescream cheese, softened and cubed
- 1 1-ounce packagedry ranch dressing mix
- ½ teaspoonpepper
- ½ teaspoononion powder
- 2 cupsshredded sharp cheddar cheese, extra for serving
- 1 cuphalf and half
- to tastegreen onion, chopped for garnish
Instructions
- 1
Combine frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese, dry ranch dressing mix, pepper, onion powder, and 1 cup of the cooked bacon in a slow cooker.
- 2
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
- 3
15 minutes before serving, stir the soup to incorporate the cream cheese. Pour in half and half and shredded cheddar cheese. Cover and warm until melted.
- 4
Garnish with chopped green onion, shredded cheddar cheese, and additional bacon pieces, if desired.