Irresistible Potato Soup
This irresistible Crockpot Potato Soup is creamy, cheesy, and packed with flavor. Perfect for chilly winter nights, crisp fall days, breezy spring evenings—or anytime you’re craving a cozy bowl of comfort. It’s so delicious, some even call it “Crack” Potato Soup because it’s hard to stop at just one serving.
Servings: 6
Calories: 486kcal
Equipment
- 1 6-Quart Slow Cooker
Ingredients
- 4 cups diced potatoes peeled
- 4 cups chicken broth
- 10.5 ounces cream of chicken soup
- 1 medium onion diced
- 8 ounces cream cheese cubed
- 5 thick strips of bacon fried and crumbled
- 1 ounce packet Ranch seasoning
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups shredded Cheddar cheese
- chopped green onions optional garnish
- extra crumbled bacon optional garnish
- extra shredded Cheddar cheese optional garnish
Instructions
- Add potatoes, chicken broth, cream of chicken soup, diced onion, cream cheese, bacon, Ranch seasoning, salt, and pepper to slow cooker. Carefully stir all the ingredients together.
- Cook on low for 6 hours and 45 minutes.
- Add the Cheddar cheese to the soup and let it melt into the soup for another 15 minutes.
- Stir the pot before serving. Garnish with a sprinkle of shredded cheese, crumbled bacon, and chopped green onions, if desired, and enjoy!
Video
Notes
Store in an airtight container, in the fridge, for up to 6 days. Freezing is not recommended.
***These numbers are estimates, so don’t take them to your dietitian like gospel. Optional garnishes—yes, I’m looking at you, extra bacon, cheese, and green onions—are not included in the calculation. Add them if you want (I usually do), just know the calorie fairy will notice.
Nutrition
Calories: 486kcal | Carbohydrates: 12g | Protein: 17g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 103mg | Sodium: 2236mg | Potassium: 222mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 1mg | Calcium: 324mg | Iron: 1mg
