When the temperatures drop, nothing beats a steaming bowl of cheesy potato soup. This crockpot version is loaded with tender potatoes, creamy cheddar, tangy ranch, and smoky bacon.
It's the kind of stick-to-your-ribs comfort food that makes cold evenings a little warmer and a lot more delicious. Best of all? The slow cooker does all the work!
Ingredients:
- Tip: Dice your potatoes evenly so they cook at the same rate.
- Ranch Dressing Powder: make your own if you are out of the packets. Use 3 Tablespoons for this recipe.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Sometimes you don't have every ingredient on hand, or you want to make it your own!
- Potatoes: Swap fresh potatoes with a 32 oz bag of frozen hashbrowns (shredded or cubed). Saves time and works beautifully.
- Cream of Chicken Soup: Use cream of mushroom or cream of celery for a different flavor base.
- Cheddar Cheese: Try Monterey Jack, Colby Jack, or a smoky gouda for a twist.
- Bacon: Turkey bacon or even crispy pancetta works as a substitute. Or grab a package of precooked bacon to save time on making crisp bacon. If you make extra bacon, I recommend my Caramelized Onion Dip with Bacon.
- Chicken Broth: Vegetable broth makes this vegetarian (just skip the bacon!).
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
How to make Cheesy Potato Soup in the slow cooker
Load the Crockpot
Add potatoes, broth, cream of chicken soup, onion, cream cheese, ranch seasoning, cooked, crisp bacon, salt, and pepper into the slow cooker. Stir carefully to combine.
Slow Cook
Set to low and cook for 6 hours and 45 minutes. The potatoes should be fork-tender, and the broth creamy.
Add the Cheese
Stir in shredded cheddar and let it melt for 15 minutes. This makes the soup extra rich and cheesy.
Serve & Garnish
Give it a final stir, ladle into bowls, and top with extra cheddar, bacon, and green onions if desired.
Can I cook this on high instead of low?
I do not recommend cooking on high. The dairy may curdle and ruin your recipe.
Make-Ahead Tip
You can prep everything in the crock the night before (except the cheese), cover it, and refrigerate. In the morning, just set it on low and let it cook while you go about your day. Add cheese at the end for the freshest, creamiest flavor.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage Tips
Leftovers? Lucky you! Store in an airtight container in the fridge for up to 5-6 days. I don't recommend freezing because the dairy can separate and turn grainy.
How do I reheat leftovers without the soup separating?
Reheat gently on the stovetop over low heat, stirring often. If the soup thickens too much, add a splash of milk or broth to loosen it back up.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Russet potatoes are my choice because they break down and make the soup extra creamy. Yukon Golds are another great option since they hold their shape better but still get tender and buttery.
If your soup is thinner than you'd like, you can mash some of the cooked potatoes directly in the crockpot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water and then brought back to a boil).
Absolutely! Just swap the chicken broth for vegetable broth and skip the bacon. You can even use smoky paprika or liquid smoke to give it a savory, bacon-like flavor.
Ingredients
- 4 Cups russet potatoes Peeled and Diced
- 4 Cups chicken broth
- 1 10.5 ounce can Cream of Chicken Soup
- 1 medium Onion diced
- 8 oz Cream Cheese cubed
- 5 Strips Bacon fried and crumbled
- 1 packet Ranch Seasoning
- 1 Teaspoon Black Pepper
- 1 Teaspoon Salt
- 2 Cups shredded cheddar cheese
- Green Onions Chopped, optional garnish
- Extra Crumbled Bacon optional garnish
- Extra Shredded Cheddar Cheese optional garnish
Instructions
- Add all ingredients, except for the shredded cheddar cheese and garnishes, to a slow cooker. Carefully stir all the ingredients together.4 Cups russet potatoes, 4 Cups chicken broth, 1 10.5 ounce can Cream of Chicken Soup, 1 medium Onion, 8 oz Cream Cheese, 5 Strips Bacon, 1 packet Ranch Seasoning, 1 Teaspoon Black Pepper, 1 Teaspoon Salt
- Cook on low for 6 hours and 45 minutes
- Add the cheddar cheese to the soup and let it melt into the soup for another 15 minutes.2 Cups shredded cheddar cheese
- Stir the pot before serving. Garnish with a sprinkle of shredded cheese, crumbled bacon, and chopped green onions, if desired, and enjoy!Green Onions, Extra Crumbled Bacon, Extra Shredded Cheddar Cheese
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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