Crock Pot Potato Soup Recipe
Cheesy potato soup is loaded with everything you want in a soup. Made in the slow cooker it couldn't be easier!
Servings 6 servings
Calories 441kcal
Equipment
- 1 Slow Cooker
Ingredients
- 4 tablespoons butter
- 1 tablespoon Ranch dressing mix
- ½ cup crispy bacon bits about 4 slices cooked, drained, crispy and crumbled.
- ½ cup chopped onions
- 3 cups chicken broth
- 10.5 ounces cream of chicken soup
- 2 pounds Russet potatoes
- 4 ounces block cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Spray crockpot with non stick cooking spray.
- Pour the melted butter into the slow cooker liner.
- Add the Ranch dressing, bacon bits, and chopped onion. Mix so bacon bits and onions are coated with the butter mixture.
- Add the chicken broth and cream of chicken soup. Mix well.
- Next add the chopped potatoes. Mix to combine and the potatoes are coated in the broth/soup mixture.
- Cover and cook on HIGH for 3 hours or until the potatoes are soft when you insert a fork through them.
- Once the potatoes are cooked, add the cream cheese and the shredded cheese. Gently mix and cover to cook and melt the cheese. An additional 15 minutes.
- If desired, serve with additional shredded cheese, crumbled bacon and thinly sliced green onions - enjoy!
Notes
Check seasonings after melting cheese. Add salt and black pepper if desired. (I didn't think it needed any, but you do you!)
Nutrition
Calories: 441kcal | Carbohydrates: 42g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1645mg | Potassium: 793mg | Fiber: 4g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 10mg | Calcium: 256mg | Iron: 2mg