Description
Crock Pot Crack Potato Soup is a creamy, hearty dish perfect for weeknight dinners, meal prep, or cozy family meals. Packed with shredded hashbrowns, cream cheese, cheddar, bacon, and ranch seasoning, this slow-cooked soup delivers indulgent flavors with minimal effort.
Ingredients
Scale
Main Ingredients
- 20 oz frozen hashbrowns, shredded
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon black pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 slices of bacon, cooked and chopped
- 8 oz cream cheese, diced
- 1 ½ cups shredded cheddar cheese
Optional Add-ins
- Green onions (for garnish)
- A pinch of cayenne pepper (for spice)
- Sour cream (for extra tanginess)
Instructions
Prepare Ingredients
- Dice cream cheese into small cubes. Cook bacon until crispy and chop into small pieces if using fresh.
Layer in the Crock Pot
- Add frozen hashbrowns, cream of chicken soup, black pepper, ranch seasoning, and chicken broth to the crock pot. Layer diced cream cheese on top for even melting.
Cook on Low
- Cover the crock pot and cook on low for 6 hours, stirring occasionally to ensure all ingredients combine smoothly.
Add Bacon and Cheese
- In the last 30 minutes of cooking, stir in shredded cheddar cheese and chopped bacon. Let the cheese melt completely, creating a rich, creamy texture.
Serve
- Ladle the soup into bowls and garnish with green onions, extra bacon, or a dollop of sour cream for added flavor.
Notes
- Stir occasionally to prevent sticking and ensure the cream cheese blends smoothly.
- Use pre-cooked bacon for convenience and crispy texture.
- To thicken the soup, add a cornstarch slurry during the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Calories: 651 kcal
- Sodium: 2674.94 mg
- Fat: 45.18 g
- Carbohydrates: 35.57 g
- Protein: 26.35 g