Description
This Crock Pot Crack Potato Soup is the ultimate comfort food—creamy, cheesy, and loaded with savory flavors. Made with tender potatoes, crispy bacon, and ranch seasoning, it’s a “set-it-and-forget-it” slow cooker recipe that’s perfect for busy weeknights, potlucks, or cozy winter meals.
Ingredients
Units
Scale
- 1 (30 oz) bag frozen diced hash brown potatoes (or peeled and diced fresh potatoes)
- 1 (8 oz) block cream cheese, softened and cubed
- 1 (10.5 oz) can cream of chicken soup
- 4 cups chicken broth
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 1 packet (1 oz) ranch seasoning mix
- 1 cup cooked and crumbled bacon (plus extra for garnish)
- 1/2 cup sour cream (optional, for extra creaminess)
- Salt and black pepper, to taste
- Green onions or chives, chopped (for garnish)
Instructions
- Add Ingredients to Crock Pot:
In a 6-quart slow cooker, combine the frozen hash browns, cream of chicken soup, chicken broth, ranch seasoning mix, half of the cooked bacon, and half of the shredded cheddar cheese.
Stir gently to combine. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender. - Add Cream Cheese & Finish:
About 30 minutes before serving, stir in the cubed cream cheese and sour cream (if using).
Cover and cook for an additional 30 minutes, stirring occasionally until the cream cheese is fully melted and the soup is creamy. - Serve:
Ladle the soup into bowls and top with the remaining cheddar cheese, crispy bacon, and chopped green onions or chives.
Notes
- Make It Thicker: Mash some of the potatoes with a potato masher for a thicker texture.
- Add Protein: Stir in shredded cooked chicken for a heartier soup.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.