Ingredients
- 28 oz bag of frozen cubed potatoes
- 3 cups chicken stock
- 8 oz block of cream cheese
- 10.5 oz can of cream of chicken soup
- 1 tablespoon of salt, pepper, and garlic powder blend
- 2 cups shredded cheddar cheese
- 1 lb of crispy bacon
- 1/4 cup of green onion (Optional garnish)
Instructions
- Place bacon onto a parchment lined baking sheet and bake in the oven at 400°F for 15 minutes to cook. Some bacon may require longer cooking time, depending on the thickness and size. Remove at your desired doneness.
- Remove bacon from excess grease and pat dry with paper towels, chop or break apart, and set aside.
- In a slow cooker, add frozen cubed potatoes and season with salt, pepper and garlic powder blend. Add cream cheese, cream of chicken soup, chicken stock, half of the bacon and 1.5 cups of cheddar cheese. (The remaining cheese and bacon will be for later)
- Place a lid on top of the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. Once the cheese has melted all the way and the potatoes are soft, it's ready to eat.
- Top each bowl of soup with extra cheddar cheese, bacon and green onions if desired. Enjoy!
Notes
If the soup is too thick, you can thin it out with a little milk or more chicken stock. If the soup is too thin, add more cream of chicken soup or a corn starch slurry.
The slurry can be made with 2 tablespoons of corn starch mixed with 2-3 tablespoons of warm water. Mix it together until combined and then pour it into your soup to thicken it up.
The soup will also thicken quite a bit as it cools down.
- Prep Time: 15 minutes
- Cook Time: 4 hours
