Description
A creamy and comforting potato soup made in a slow cooker, loaded with bacon and cheese.
Ingredients
Scale
- 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
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half
- Chopped green onion for garnish
Instructions
- Combine the frozen diced potatoes, chicken broth, cream of chicken soup, cream cheese, ranch dressing mix, pepper, onion powder, and half of the cooked bacon in your slow cooker.
- Stir everything together until the cream cheese is well mixed in.
- Cover your slow cooker and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
- Stir in the half-and-half and shredded cheddar cheese about 15 minutes before serving, mixing until melted and creamy. Garnish with green onions and the remaining bacon before serving.
Notes
Serve with crusty bread or croutons for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg