Description
This Crock Pot Crack Potato Soup is rich, creamy, and ultra comforting—loaded with potatoes, bacon, cheddar cheese, and ranch flavor. It’s the perfect cozy weeknight meal that practically cooks itself.
Ingredients
Scale
- 1 (32 oz) bag frozen diced hash brown potatoes
- 1 (8 oz) block cream cheese, softened
- 1 (10.5 oz) can condensed cream of chicken soup
- 3 cups chicken broth
- 1 oz ranch seasoning mix
- 1 ½ cups shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Optional toppings: green onions, extra cheese, sour cream
Instructions
- Add to slow cooker: Combine frozen hash browns, cream cheese, cream of chicken soup, chicken broth, ranch seasoning, garlic powder, and black pepper in the slow cooker. Stir well.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender and soup is creamy.
- Finish: Stir in shredded cheddar cheese and most of the cooked bacon. Cook an additional 10–15 minutes until cheese is melted and incorporated.
- Serve: Ladle into bowls and top with extra bacon, green onions, sour cream, or more cheddar as desired.
Notes
To make this soup thicker, mash some of the potatoes before serving. For a spicy twist, add diced jalapeños or use pepper jack cheese instead of cheddar.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup, Slow Cooker
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 3g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
Keywords: crack potato soup, slow cooker potato soup, cheesy potato soup, crock pot comfort food