Crock Pot Crack Potato Soup

Ingredients

• 32 oz frozen diced potatoes or hash browns

• 4 cups chicken broth

• 1 (10.5 oz) can cream of chicken soup

• 8 oz cream cheese, softened and cubed

• 1 (1 oz) packet ranch seasoning mix

• 1¼ cups cooked bacon, chopped and divided

• 2 cups shredded sharp cheddar cheese

• 1 cup half and half

• ½ teaspoon black pepper

• ½ teaspoon onion powder

• Green onions, chopped for garnish

Instructions

1. Cook bacon until crispy, drain, and chop into small pieces. Set aside ¼ cup for garnish

2. In a 6-quart slow cooker, combine frozen diced potatoes, chicken broth, cream of chicken soup, cubed cream cheese, ranch seasoning mix, black pepper, onion powder, and 1 cup of the cooked bacon

3. Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours

4. About 15 minutes before serving, remove the lid and stir the soup thoroughly to incorporate the cream cheese

5. Add half and half and shredded cheddar cheese to the slow cooker

6. Cover and cook on warm setting until cheese is completely melted, stirring occasionally

7. Taste and adjust seasoning if needed

8. Serve hot, garnished with remaining bacon pieces, extra shredded cheese, and chopped green onions

This rich and creamy soup serves 6-8 people and gets its “crack” name from the addictive combination of bacon, cheese, and ranch seasoning. Store leftovers in the refrigerator for up to 4 days