Ingredients
Scale
- 6–8 medium potatoes, peeled and cubed
- 1 packet (1 ounce) dry ranch dressing mix
- 1 block (8 ounces) cream cheese, softened
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1/2 cup chopped cooked bacon
- 4 cups chicken broth
- 1/2 cup shredded cheddar cheese, for topping
- 1/4 cup chopped green onions, for topping
Instructions
- Step 1: Place the cubed potatoes, ranch dressing mix, cream of chicken soup, chicken broth, and bacon in a crockpot.
- Step 2: Stir the ingredients to combine them well.
- Step 3: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
- Step 4: Once the potatoes are cooked, stir in the softened cream cheese until it is melted and the soup is creamy.
- Step 5: Serve hot, topped with shredded cheddar cheese and chopped green onions.
Notes
- For an extra creamy soup, mash some of the potatoes against the side of the crockpot before adding the cream cheese.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Garnish each bowl with a dollop of sour cream for a cool and tangy contrast to the richness.
- Gently reheat the soup on the stovetop over low heat, stirring occasionally, to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American