Ingredients
– 1¼ cups cooked, chopped bacon (divided)
– 32-ounce bag of frozen diced potatoes
– 4 cups chicken broth
– One 10.5-ounce can of cream of chicken soup
– 8 ounces softened and cubed cream cheese
– One 1-ounce package of dry ranch dressing mix
– ½ teaspoon pepper
– ½ teaspoon onion powder
– 2 cups shredded sharp cheddar cheese (plus extra for serving)
– 1 cup half and half
– Chopped green onion for garnish
Instructions
1-First, combine the frozen diced potatoes, chicken broth, cream of chicken soup, softened cream cheese, ranch dressing mix, pepper, onion powder, and 1 cup of the chopped bacon in a 6-quart slow cooker. Set it to cook on low for 5 to 6 hours or on high for 2 to 3 hours until everything blends together nicely. This step lets the flavors meld without much effort from you.
2-About 15 minutes before serving, stir the soup well to fully incorporate the cream cheese. Then, add the half and half and shredded sharp cheddar cheese, cover the slow cooker, and let it warm until the cheese melts smoothly. Finally, serve the soup hot, garnished with chopped green onions, extra cheddar cheese, and the remaining ¼ cup of bacon for added crunch.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥣 Stir the soup well before adding cheese to ensure a smooth, creamy texture.
🥓 Cook bacon ahead of time and store to save prep time.
❄️ This soup freezes well; thaw and reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook time: 5 to 6 hours
- Cook Time: 15 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 39 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 110 mg