Can I use fresh potatoes instead of frozen?

Absolutely! Just dice them into small, uniform pieces so they cook evenly. You might need to add an extra hour to your cooking time.

What if I don't have ranch dressing mix?

You can make your own with dried dill, garlic powder, onion powder, and a pinch of salt. It won't be exactly the same, but it'll still be delicious.

Can I make this on the stovetop?

Sure can! Just simmer everything except the cheese and half and half for about 30 minutes, then stir in your dairy ingredients until melted.

How do I prevent the soup from curdling?

Keep your heat on low when adding dairy ingredients, and make sure your cream cheese is softened before adding it to the pot.

Slow Cooker Loaded Potato Soup

Name: Crock Pot Crack Potato Soup
Prep time: 15 min
Cook time: PT-487917H8M59S
Total time: PT-487917H8M59S
Cuisine: American
Ingredients: 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, (extra for serving); 1 cup half and half; green onion, (chopped for garnish)

Description

A rich and creamy slow cooker potato soup loaded with bacon, cheddar cheese, and ranch flavor, perfect for a comforting meal.

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, (extra for serving)
1 cup half and half
green onion, (chopped for garnish)

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Instructions

Combine 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, and 1 cup of the 1¼ cups cooked bacon, in a 6-quart slow cooker.
Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
15 minutes before serving, stir the soup to incorporate the cream cheese into the soup. Pour in 1 cup half and half and 2 cups shredded sharp cheddar cheese. Cover and warm until melted.
Garnish with chopped green onion, shredded cheddar cheese, and additional ¼ cup bacon pieces, if desired.

Notes

For best results, ensure cream cheese is softened before adding to the slow cooker.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 4 g
Sodium: 1380 mg
Fat: 39 g
Carbohydrates: 6 g
Fiber: 0.1 g
Protein: 21 g