Name: Crock Pot Crack Potato Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 30 oz frozen shredded hashbrowns; 1 can cream of chicken soup (10.5 oz); 1/2 teaspoon black pepper; 1 package ranch seasoning mix; 4 cups chicken broth; 12 slices of bacon, cooked and chopped; 8 oz cream cheese, diced; 1 1/2 cups shredded cheddar cheese

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There’s something magical about a hearty soup simmering in the slow cooker, filling the house with irresistible aromas. This Crock Pot Crack Potato Soup is one of those recipes that takes minimal effort but delivers big on flavor. It’s creamy, cheesy, and loaded with bacon—comfort food at its finest. Whether you’re planning a cozy dinner or feeding a crowd, this recipe will be your go-to. Let’s dive in!

Ingredients

30 oz frozen shredded hashbrowns
1 can cream of chicken soup (10.5 oz)
1/2 teaspoon black pepper
1 package ranch seasoning mix
4 cups chicken broth
12 slices of bacon, cooked and chopped
8 oz cream cheese, diced
1 1/2 cups shredded cheddar cheese

Step-by-step: How to Make Crock Pot Crack Potato Soup

Combine the Ingredients: In a 6-quart slow cooker, add the frozen hashbrowns, cream of chicken soup, ranch seasoning mix, chicken broth, and 8 slices of the chopped bacon.
Slow Cook: Set the slow cooker to low and cook for 4-6 hours (or on high for 3-4 hours) until the potatoes are tender.
Add the Cheese: One hour before serving, stir in 1 cup of shredded cheddar cheese and the diced cream cheese. Cover and let the cheeses melt fully.
Mix It All Together: Once the cheese is melted, stir thoroughly to combine everything. The soup should be creamy and smooth.
Serve and Garnish: Ladle the soup into bowls and top with the remaining cheddar cheese and chopped bacon for extra flavor and crunch.

Enjoy your warm, savory bowl of crack potato soup!

Details And Nutritional Information

Details:

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings

Nutrition:

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: ~450 kcal
Sugar: 3g
Cholesterol: 75mg

Helpful Tips

Pre-cook the bacon: Save time by cooking the bacon in advance or using store-bought pre-cooked bacon. Crisp bacon adds the best texture, so be sure not to overcook it!
Cheese tip: Shred your own cheddar for the best melt. Pre-shredded cheese can contain anti-caking agents, which may affect the texture.
Thicker soup: If you like a thicker consistency, try adding a slurry of cornstarch and water about 30 minutes before serving.

Substitutions and Variations

Make it spicy: Add diced jalapeños or a sprinkle of cayenne pepper for a kick of heat.
Different cheese: Swap out cheddar for pepper jack, gouda, or even a sharp white cheddar for a different flavor profile.
Lower calorie option: Use reduced-fat cream cheese and turkey bacon to lighten things up without sacrificing taste.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hashbrowns?

Yes! You can substitute 4-5 peeled and shredded russet potatoes for the frozen hashbrowns. Just be sure to drain any excess water from the fresh potatoes before adding them to the slow cooker.

How can I make this soup vegetarian?

To make it vegetarian, simply swap the chicken broth for vegetable broth and skip the bacon. You can also add extra veggies like carrots or celery for more texture and flavor.

Can I make this soup ahead of time?

Absolutely! You can make the soup a day ahead and store it in the fridge. The flavors will continue to develop. Just reheat it on the stovetop or in the slow cooker on low before serving.

Storage Instructions

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: This soup freezes well! Place in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.

This Crock Pot Crack Potato Soup is so simple yet so satisfying—it’s bound to become a family favorite. Perfect for chilly nights or whenever you’re craving a bowl of something cozy. Happy cooking!