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Crock Pot Crack Potato Soup

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Crock Pot Crack Potato Soup is a creamy, cheesy, and comforting potato soup made in the slow cooker. With a hint of ranch, crispy bacon, and plenty of cheddar, it’s a hearty meal that’s perfect for cozy nights!

Ingredients

Scale

  • 1 (30 oz) bag frozen diced hash brown potatoes (or 6 cups diced fresh potatoes)
  • 4 cups (960ml) chicken broth
  • 1 (8 oz) package cream cheese, softened and cubed
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 (1 oz) packet ranch seasoning mix
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup cooked bacon, crumbled (plus extra for garnish)
  • Salt and black pepper, to taste
  • 1/4 cup chopped green onions (for garnish)

Instructions

  • Prepare the Soup Base:

    • In the crock pot, add the frozen hash brown potatoes, chicken broth, cream cheese, condensed cream of chicken soup, and ranch seasoning mix. Stir to combine.

  • Cook the Soup:

    • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender.

  • Add Cheese and Bacon:

    • Stir in 1 cup of shredded cheddar cheese and the crumbled bacon. Continue cooking for an additional 10-15 minutes, until the cheese is melted and the soup is creamy.

  • Serve:

    • Ladle the soup into bowls and garnish with the remaining cheddar cheese, extra crumbled bacon, and chopped green onions.

Notes

  • Make it thicker: Mash some of the potatoes in the crock pot before adding the cheese for a thicker soup.
  • Use fresh potatoes: If using fresh potatoes, peel and dice them before adding.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://recipe.ukfinda.com/crock-pot-crack-potato-soup/