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Creamy Slow Cooker Potato Soup

A rich and satisfying comfort food made effortlessly in a slow cooker, featuring tender potatoes, cheese, and crispy bacon.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 bag frozen diced potatoes
Broth
  • 32 oz chicken broth
Seasoning
  • 1 packet dry ranch seasoning
Cheese
  • 8 oz cream cheese Cut into smaller chunks for easy melting
  • 2 cups shredded cheddar cheese Grate your own for smoother melting
Meat
  • 1/2 lb cooked bacon Crumble most of it into the soup and reserve some for topping

Method
 

Preparation
  1. Add the frozen diced potatoes directly into your slow cooker.
  2. Pour in the chicken broth and sprinkle the dry ranch seasoning over the top.
Cooking
  1. Cover and cook until the potatoes become completely soft and tender.
  2. Cut the cream cheese into smaller chunks and stir them into the hot mixture until fully melted and smooth.
  3. Add the shredded cheddar cheese and most of the crumbled bacon, stirring gently until everything blends into a creamy, thick soup.
  4. Let it heat for a few more minutes until the texture becomes smooth and rich.
Serving
  1. Serve in bowls and top with the remaining crispy bacon for extra flavor and texture.

Notes

Don’t rush the cooking time; soft potatoes are key. Stir occasionally for even texture. You can customize this soup by adding green onions, garlic, or smoked paprika for extra depth. For a lighter version, use low-fat cream cheese and reduce the cheese slightly.