Description
Crock Pot Crack Potato Soup is the ultimate cheesy, bacon-filled comfort food! Made with hashbrowns, ranch seasoning, cream cheese, and chicken broth, this creamy soup is as easy as it is delicious. Perfect for busy days, simply toss everything into the slow cooker and let it cook to perfection. A hearty meal that the whole family will love—don’t forget to top it with extra bacon and cheddar for a flavorful finish!
Ingredients
Scale
- 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
Instructions
- Add the frozen hashbrowns, cream of chicken soup, ranch seasoning, chicken broth, and 8 slices of chopped bacon to a 6-quart slow cooker.
- Cook on low for 4-6 hours (or high for 3-4 hours) until the potatoes are tender.
- One hour before serving, stir in 1 cup of shredded cheddar cheese and the diced cream cheese. Cover and allow the cheeses to melt.
- Stir thoroughly to combine everything.
- Serve with the remaining cheddar cheese and chopped bacon as garnish.
Notes
- For a thicker soup, add a cornstarch slurry 30 minutes before serving.
- Shred your own cheddar cheese for a smoother texture.
- You can substitute fresh potatoes for frozen hashbrowns if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: ~450 kcal
- Sugar: 3g
- Cholesterol: 75mg