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Crock Pot Crack Potato Soup

Hearty Bowl of Crock Pot Crack Potato Soup
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This Crock Pot Crack Potato Soup is unbelievably creamy, cheesy, and loaded with bacon and ranch flavor. It’s a set-it-and-forget-it meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 6-8 medium Yukon Gold potatoes, peeled and cubed
  • 1 (1 ounce) package dry ranch dressing mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 cups chicken broth
  • 1 pound bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream (optional, for topping)
  • Chopped green onions (optional, for topping)

Instructions

  1. Place the cubed potatoes, ranch dressing mix, cream cheese, and cream of chicken soup into a slow cooker.
  2. Pour in the chicken broth.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are tender.
  4. Once the potatoes are cooked, use an immersion blender to blend the soup to your desired consistency. Alternatively, you can carefully transfer the soup to a regular blender in batches.
  5. Stir in the cooked bacon and shredded cheddar cheese until the cheese is melted and everything is well combined.
  6. Serve hot, topped with sour cream and green onions, if desired.

Notes

For an extra creamy soup, add an additional 1/2 cup of heavy cream or milk during the last 30 minutes of cooking. Garnish with extra bacon and cheese!

Find it online: https://momsgate.com/crock-pot-crack-potato-soup/