Crock Pot Crack Potato Soup Recipe
When it comes to easy and delicious comfort food, there’s nothing quite like a Crock Pot Crack Potato Soup Recipe. This soup is creamy, cheesy, and bursting with flavors from crispy bacon, ranch seasoning, and rich cream cheese. It’s the ultimate dish for a cozy night in, offering the perfect balance of comfort and convenience. Using the slow cooker allows you to throw everything together and let the magic happen while you go about your day.
Calories 594kcal
Ingredients
- 30 oz frozen hashbrowns (shredded)
- 1 can cream of chicken soup (10.5 oz)
- ½ teaspoon black pepper
- 1 package ranch dressing mix
- 4 cups chicken broth
- 12 bacon slices (cooked and chopped)
- 8 oz cream cheese (diced)
- 1 ½ cups shredded cheddar cheese (sharp)
Instructions
- Add Ingredients to Crockpot: Place the frozen hashbrowns, cream of chicken soup, ranch dressing mix, chicken broth, and cooked bacon into your slow cooker. Stir everything to combine evenly.
- Slow Cook: Cover and cook on low for 4-6 hours or on high for 3-4 hours.
- Add Cheese: About an hour before serving, add shredded cheddar cheese and cream cheese. Cover and let the cheese melt completely.
- Stir and Serve: Once the cheese is melted and well combined, stir the soup and taste for seasoning. Adjust with salt and pepper as needed. Serve with extra cheddar cheese, crispy bacon bits, and a dollop of sour cream.
Notes
- Frozen Hashbrowns: Shredded hashbrowns work best for a smooth texture. You can substitute with diced frozen potatoes, but the texture may vary.
- For Extra Protein: Add boneless skinless chicken breasts at the bottom of the slow cooker with the other ingredients. Shred the chicken before serving.
- Thickening the Soup: If the soup is too thin, mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir it into the soup to thicken.
- Cheese: Use hand-grated cheddar cheese for a smoother melt.