Description
Crock Pot Crack Potato Soup is the ultimate one-pot comfort dish made in your slow cooker. It’s packed with shredded potatoes, melty cheese, smoky bacon, and creamy ranch flavor. Super easy to prep with frozen hashbrowns and pantry staples — just dump, cook, and enjoy. Perfect for busy nights or cozy weekends
Ingredients
30 oz frozen shredded hashbrowns
1 (10.5 oz) can cream of chicken soup
½ tsp black pepper
1 packet ranch seasoning mix
4 cups chicken broth
12 slices bacon, cooked and chopped
8 oz cream cheese, cubed
1½ cups shredded cheddar cheese
Instructions
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Add base ingredients to slow cooker. In a 6‑quart crock pot, layer in shredded hashbrowns, the can of cream of chicken soup, ranch seasoning mix, black pepper, and 4 cups of chicken broth.
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Stir in most of the bacon. Reserve about 4 slices for topping. Add the remaining chopped bacon into the mixture.
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Cook until tender. Cover and cook on low for 4–6 hours, or on high for 3–4 hours, until the potatoes are tender and the flavors meld.
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Add cheeses. About 1 hour before serving, stir in 1 cup of the shredded cheddar cheese and all the cubed cream cheese. Cover and let them melt for that hour.
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Finish & serve. After the cheeses are melted, stir thoroughly until smooth and creamy. Ladle into bowls and top each serving with the remaining cheddar cheese and reserved chopped bacon.
Notes
Add a splash of broth if soup is too thick after reheating.
Crisp your bacon well to avoid sogginess.
For a spicy twist, add a pinch of cayenne or chopped jalapeños.
Avoid freezing the final soup due to dairy separation.
Nutrition
- Serving Size: 1½ cups
- Calories: 594 kcal
- Sugar: 2 g
- Carbohydrates: 32 g
- Protein: 20 g