Ingredients
- 32 ounces frozen cubed potatoes
- 10.5 ounces cream of chicken soup gluten-free
- 32 ounces chicken stock
- 1 ranch seasoning packet
- 8 ounces cream cheese diced
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions chopped
Instructions
- In a slow cooker, combine the frozen potatoes, cream of chicken soup, chicken stock, and ranch seasoning packet.
- Cover the slow cooker and set it to cook on low for 4-6 hours.
- For a creamier texture, optionally mash the potatoes directly in the slow cooker after cooking.
- Add the diced cream cheese to the slow cooker, cover, and let it melt for 10-30 minutes.
- Once the cream cheese is fully melted, top the soup with crumbled bacon, shredded cheese, and chopped green onions.
- Serve the comforting potato soup hot and enjoy!