Description
This Crock Pot Crack Potato Soup is an ultra-creamy, cheesy, and flavorful soup made with tender potatoes, crispy bacon, and ranch seasoning. It’s the perfect easy slow cooker meal for busy weeknights, game days, or cold-weather comfort food!
Ingredients
Units
Scale
- 1 (30 oz) bag frozen diced hash brown potatoes (or 4 cups peeled & diced potatoes)
- 4 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1 packet ranch seasoning mix (about 1 oz)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 cups shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 2 tbsp fresh parsley or green onions, chopped (for garnish)
Instructions
- Assemble in the Crock Pot:
- Add potatoes, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, onion powder, and black pepper to the slow cooker.
- Stir to combine.
- Slow Cook:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until potatoes are tender.
- Add Creaminess:
- About 30 minutes before serving, stir in cream cheese, shredded cheddar cheese, bacon (reserve some for topping), and sour cream.
- Stir well until melted and combined.
- Serve & Enjoy:
- Ladle into bowls and garnish with extra cheese, bacon, and green onions or parsley.
- Serve with crusty bread or crackers for dipping.
Notes
- Swap hash browns for cubed potatoes for a chunkier texture.
- Use turkey bacon for a lighter option.
- Make it extra creamy by blending half the soup with an immersion blender before adding cheese.
- Add cooked shredded chicken for extra protein.
Nutrition
- Calories: ~450
- Sugar: 4g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg