Description
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
Units
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
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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.
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Cook the Soup:
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender.
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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.
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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.