Slow Cooker Crack Potato Soup
Recipes Main Dish Meal ideas Seasonal cooking Slow Cooker Soups and stews
Description
This soup is comfort in a bowl and is the perfect way to warm up on those dreary, cold days. It's easy to make in the slow cooker using frozen potatoes, cream cheese, broth and Cheddar cheese.
Ingredients
1 1/4 c. cooked bacon, chopped and divided
32 oz. bag frozen diced potatoes
4 c. chicken broth
10.5 oz. can cream of chicken soup
8 oz. cream cheese, at room temperature, cubed
1 oz. package dry Ranch dressing mix
1/2 t. black pepper
1/2 t. onion powder
2 c. freshly shredded sharp Cheddar cheese, more for serving (not pre-shredded)
1 c. half and half
chopped green onions, for garnish
Directions
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Cook the bacon using your preferred method. Drain on a paper towel lined platter. Chop. Set aside.
In a 6 quart slow cooker, combine the frozen potatoes, chicken broth, cream of chicken soup, cream cheese, dry Ranch dressing mix, black pepper, onion powder, and 1 c. of the bacon.
Cover. Cook on Low for 5-6 hours or on High for 2-3 hours.
About 15 minutes before serving, stir the soup to incorporate the cream cheese into the soup.
Pour in the half and half and the shredded Cheddar cheese. Cover. Cook until melted.
Serve, garnished with green onions, more Cheddar cheese, and more bacon, if desired.
6 servings.
Prep Time
Cook Time
