Name: Slow Cooker Crack Potato Soup Recipe
Ingredients: 1 cup sour cream – Adds creaminess and tang to the soup.; 2 cups chicken broth – The base liquid that helps cook the potatoes and infuses them with flavor.; 2 cups shredded cheddar cheese – The key to making the soup rich and cheesy.; 6 cups diced potatoes (peeled) – The main ingredient of the soup, which cooks until tender in the crock pot.; 1 (10.5 oz) can cream of chicken soup – Thickens the soup and adds savory chicken flavor.; 8 oz cream cheese (softened) – Adds smoothness and creaminess to the soup’s texture.; 1 (1 oz) packet ranch seasoning mix – Provides the signature flavor of this dish with its blend of herbs and spices.; 1/2 cup turkey bacon bits (or cooked, crumbled turkey bacon) – Adds a smoky, savory crunch to the soup.; 1/2 cup green onions, sliced (for garnish) – A fresh garnish that complements the richness of the soup.; Salt and pepper to taste – Enhances all the flavors in the soup.

Ingredients

Scale

1 cup sour cream – Adds creaminess and tang to the soup.
2 cups chicken broth – The base liquid that helps cook the potatoes and infuses them with flavor.
2 cups shredded cheddar cheese – The key to making the soup rich and cheesy.
6 cups diced potatoes (peeled) – The main ingredient of the soup, which cooks until tender in the crock pot.
1 (10.5 oz) can cream of chicken soup – Thickens the soup and adds savory chicken flavor.
8 oz cream cheese (softened) – Adds smoothness and creaminess to the soup’s texture.
1 (1 oz) packet ranch seasoning mix – Provides the signature flavor of this dish with its blend of herbs and spices.
1/2 cup turkey bacon bits (or cooked, crumbled turkey bacon) – Adds a smoky, savory crunch to the soup.
1/2 cup green onions, sliced (for garnish) – A fresh garnish that complements the richness of the soup.
Salt and pepper to taste – Enhances all the flavors in the soup.

Instructions

1. Prepare the Crock Pot:

Lightly spray the inside of your crock pot with non-stick cooking spray to ensure the ingredients don’t stick or burn.

2. Add Ingredients:

Place the diced potatoes, cream of chicken soup, chicken broth, and ranch seasoning mix into the crock pot. Stir everything together to ensure the potatoes are evenly coated and all ingredients are combined.

3. Cook:

Cover the crock pot with its lid. Cook the soup on low heat for 6-7 hours or on high heat for 3-4 hours, until the potatoes are soft and fully cooked. The long cooking time allows the potatoes to absorb all the flavors and become tender.

4. Blend in Cream Cheese:

About 30 minutes before serving, add the softened cream cheese to the soup. Stir well to ensure the cream cheese melts and becomes fully incorporated into the soup. This will make the soup even creamier.

5. Add Sour Cream and Cheddar Cheese:

Stir in the sour cream and 1 1/2 cups of shredded cheddar cheese. Continue cooking the soup until everything is warmed through and the cheese has melted completely, giving the soup a rich, cheesy consistency.

6. Serve:

Ladle the hot soup into bowls. Garnish each serving with the remaining cheddar cheese, turkey bacon bits, and green onions. Adjust the seasoning with salt and pepper, if needed.