Description
Crock Pot Crack Potato Soup is a creamy, cheesy, and comforting dish that’s perfect for chilly days. Loaded with tender potatoes, crispy bacon, cheddar cheese, and ranch flavors, this easy slow-cooker soup is sure to be a family favorite. Just set it and forget it—perfect for busy weeknights!
Ingredients
Units
Scale
- 1 (30 oz) bag frozen diced hash brown potatoes
- 1 (32 oz) carton chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup chopped green onions (optional for garnish)
- Salt and pepper, to taste
Instructions
- In a crock pot, combine the frozen hash brown potatoes, chicken broth, cream of chicken soup, ranch seasoning mix, and half of the crumbled bacon. Stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender.
- About 30 minutes before serving, add the softened cream cheese and shredded cheddar cheese. Stir well until the cream cheese is fully melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, topped with the remaining bacon, green onions, and extra cheese if desired.
Notes
- For a thicker soup, mash some of the potatoes with a potato masher before adding the cream cheese.
- Add diced jalapeños for a spicy kick.
- Substitute turkey bacon for a lighter option.