Description

This Crockpot Crack Potato Soup is a delightful blend of creamy cheese, tender potatoes, and savory bacon, making it a quick and satisfying meal. Perfect for cozy nights or busy days, this soup is easy to whip up and sure to please!

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 the shredded cheddar and toppings to the slow cooker.
Stir gently to combine everything.
Cover and cook on low for about 6 hours and 45 minutes until tender.
During the last 15 minutes, stir in the shredded cheddar cheese to melt into the soup.
Before serving, give a final stir and top with extra cheese, bacon crumbles, and green onions if desired.

Notes

For a vegetarian version, omit the bacon and use vegetable broth.
Adjust seasoning to taste based on personal preference.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 3g
Sodium: 1500mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 25g
Cholesterol: 100mg