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
Notes
I do not recommend cooking on high. The dairy may curdle and ruin your recipe.
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