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This crock pot cracked potato soup is the best and easiest soup you will ever make! He filled with cream cheese, potatoes, delicious chicken, and savory bacon, all seasoned to perfection! Your family will love smelling this dish when they get home from school! They will love the better taste!
Reasons You’ll Love This Recipe
- Amazing Taste: This soup is the ultimate comfort food! It’s seasoned with ranch mix, which complements the potatoes and bacon perfectly. It’s served perfectly with one hour rolls or my homemade cornbread.
- Come forward: You can make it early in the week and have dinner for a quick hot weeknight or for a delicious quick lunch.
- Easy to Make: All you need to do is put the ingredients in your crock pot. Let it cook all day, and your dinner will be ready when you get home!
Ingredients for Crock Pot Potato Soup
I see you’re busy, mama, and I want to help in any way I can! So, the ingredients needed for this recipe are ready, making your life as easy as possible! For exact measurements, scroll to the bottom of the post.
- Cooked Bacon: Adds the best savory and salty flavor that pairs well with the potato mix and ranch dressing.
- Frozen Diced Potatoes: Use these frozen french fries to make your life easier.
- Chicken broth: Provides a flavorful liquid base for soups.
- Can of Cream of Chicken Soup: Use my homemade or store-bought cream of chicken soup recipe.
- Cream cheese: Gives the soup the most amazing creamy texture and slightly tangy taste.
- Ranch Seasoning Mix: You can use store-bought ranch seasoning mix or something I make myself.
- Black Pepper: Improves the taste and gives a slight heat.
- Onion Powder: Adds the savory taste of onions without using real onions.
- Sharp Cheddar Cheese: Using sharp cheddar cheese gives the soup a strong cheesy flavor and creamy texture.
- Half and Half: Adds smooth consistency and creamy taste.
- Green Onions: The perfect garnish to complement the ingredients in this soup.
Recipe for How to Make Crockpot Potato Soup
This cracked potato soup recipe is so easy! Just throw the ingredients into the crock pot, turn on the heat, and let it all do its work! Is there anything better than walking into your house after a busy day and the smell of dinner hitting you? Follow the easy steps below to have dinner waiting for you!
- Throw away: Combine frozen potatoes, chicken broth, cream of chicken soup, cream cheese, Ranch dressing mix, pepper, onion powder, and 1 cup cooked bacon bits in a 6-quart slow cooker.
- Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
- Stirring: Fifteen minutes before serving, remove the lid and stir the soup to incorporate the cream cheese into the soup. Then, stir in the half-and-half and grated cheese. Cover again and warm until melted.
- Serve: Garnish with chopped chives, shredded cheddar cheese, and additional ¼ cup bacon bits, if desired.
Cracked Potato Soup Tips and Variations
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- Frozen Potatoes: I love the convenience of using frozen potatoes in this soup recipe! I prefer diced frozen potatoes because of the texture they add to the soup! Feel free to use frozen shredded hash browns if you prefer.
- Chicken broth: The potatoes absorb a lot of the chicken stock. If you prefer a thinner soup, add a little chicken stock!
- Half and Half Substitutes: Any milk will work! You can also use heavy cream if you want a thick, creamy soup!
How to Store Crock Pot Potato Soup
This crock pot potato soup makes for great leftovers! You can even double the amount and freeze it for the next day!
- In the Refrigerator:Once your soup has cooled, you can store it in an airtight container in the refrigerator. It will last about 3-4 days.
- In the Freezer:You can make this potato soup ahead of time and freeze it for later! Once cool, you can put it in a ziplock bag and lay it flat. It will last for about three months!
- To Reheat:If you are reheating from frozen soup, remove the soup the night before and let the soup thaw in the refrigerator overnight. You can reheat it on the stove or in a crock pot until completely warm. Add a little chicken stock or milk to add moisture to the soup if necessary. Potatoes absorb a lot of liquid when stored, so it’s natural that they need more liquid to reheat.
More Crock Pot Soup Recipes
I love enjoying a warm bowl of soup on a cool fall evening. It’s even better if I can enjoy soup without having to work in the kitchen all day! This crock pot soup recipe will perfectly warm you up on a fall day with minimal effort on your part!
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Combine frozen potatoes, chicken stock, cream of chicken soup, cream cheese, Ranch dressing mix, pepper, onion powder, and 1 cup cooked bacon bits in a 6-quart slow cooker.
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Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours.
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15 minutes before serving, stir the soup to incorporate the cream cheese into the soup. Pour in the half-and-half and grated cheese. Cover and warm until melted.
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Garnish with chopped chives, shredded cheddar cheese, and additional ¼ cup bacon bits, if desired.
Calories: 460kcalCarbohydrate: 6GProteins: 21GFat: 39GSaturated fat: 21GPolyunsaturated fats: 3GMonounsaturated fats: 11GTrans Fat: 0.03GCholesterol: 116mgSodium: 1380mgPotassium: 282mgFiber: 0.1GSugar: 4Gvitamin A: 1041IUVitamin C: 0.4mgCalcium: 356mgIron: 0.5mg
Nutritional information is calculated automatically, so should only be used as an estimate.
