Crock Pot Crack Potato (Print Version)
A comforting blend of potatoes, bacon, cheddar, and creamy elements slow-cooked to savory perfection.
# Ingredients:
Meat
01 -
1¼ cups cooked bacon, chopped and divided
Vegetables
02 -
1 (32-ounce) bag frozen diced potatoes
03 -
Green onion, chopped for garnish
Liquids & Broth
04 -
4 cups chicken broth
05 -
1 cup half and half
Dairy
06 -
8 ounces cream cheese, softened and cubed
07 -
2 cups shredded sharp cheddar cheese, plus extra for serving
Condiments & Mixes
08 -
1 (10.5-ounce) can cream of chicken soup
09 -
1 (1-ounce) package dry ranch dressing mix
Spices
10 -
½ teaspoon black pepper
11 -
½ teaspoon onion powder
# Instructions:
01 -
In a 6-quart slow cooker, add frozen diced potatoes, chicken broth, cream of chicken soup, softened cream cheese cubes, dry ranch dressing mix, black pepper, onion powder, and 1 cup of the chopped cooked bacon. Stir gently to combine.
02 -
Cover and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours until potatoes are tender.
03 -
About 15 minutes before serving, stir the soup well to fully incorporate the cream cheese. Add half and half and shredded sharp cheddar cheese. Cover and continue warming until the cheese has melted completely.
04 -
Ladle soup into bowls and garnish with chopped green onions, extra shredded cheddar cheese, and the remaining ¼ cup of cooked bacon, if desired.
# Notes:
01 -
For best flavor, use good-quality sharp cheddar cheese and evenly soften the cream cheese before adding.