Crock Pot Potato Soup Recipe

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!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 3 15

Total Time 3 30

Servings servings

Calories 441kcal

Author Deb Clark

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

How to store and reheat potato soup

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Not recommended—potatoes and dairy don’t freeze well.
Reheat: Warm on the stovetop over medium heat, stirring occasionally. If too thick, add a splash of broth or milk.

Check seasonings after melting cheese. Add salt and black pepper if desired. (I didn't think it needed any, but you do you!)

Nutrition