Ingredients
Scale
- 6–8 medium potatoes, peeled and cubed
- 1 (1 ounce) package dry Ranch dressing mix
- 1 (1 ounce) package dry Italian dressing mix
- 1/2 cup chopped onion
- 4 cups chicken broth
- 8 ounces cream cheese, softened
- 1 cup cooked and crumbled bacon
- 1/2 cup shredded cheddar cheese
Instructions
- Step 1: Place the cubed potatoes, Ranch dressing mix, Italian dressing mix, and chopped onion in a crockpot.
- Step 2: Pour chicken broth over the ingredients in the crockpot.
- Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
- Step 4: Once the potatoes are cooked, stir in the softened cream cheese until melted and smooth.
- Step 5: Stir in the cooked bacon and shredded cheddar cheese.
- Step 6: Serve hot and garnish with extra cheese and bacon if desired.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently on the stovetop over medium-low heat, stirring occasionally, to prevent scorching and maintain a creamy texture.
- Serve with a dollop of sour cream and a sprinkle of fresh chives for added flavor and visual appeal.
- Don't be shy with the bacon; reserving some for topping individual bowls really elevates the "crack" factor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American