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–+ servings
Cheesy Potato Soup with Bacon (Slow Cooker Instructions)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Slow cooker cheesy potato soup loaded with potatoes, bacon, and melty cheddar cheese.
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A bowl of cheesy potato soup topped with shredded cheese, bacon bits, and chopped green onions sits on a white surface.
Prep Time10 minutes
Cook Time6 hours 45 minutes
other time15 minutes
Prep Time7 hours 10 minutes
servings10 servings

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

  1. 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 tsp Black Pepper, 1 tsp Salt
  2. Cook on low for 6 hours and 45 minutes
  3. Add the cheddar cheese to the soup and let it melt into the soup for another 15 minutes.
    2 Cups shredded cheddar cheese
  4. 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

Serving: 1cup | Calories: 242kcal | Carbohydrates: 16g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 1015mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 535IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 1mg

Notes

I do not recommend cooking on high. The dairy may curdle and ruin your recipe.
CourseSoup
CuisineAmerican
Keywordcheesy potato soup
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