Creamy, cheesy, and loaded with irresistible flavors, this Crock Pot Crack Potato Soup is the ultimate comfort food. With bacon, cheddar, and ranch, it’s a family-favorite meal perfect for busy weeknights or cozy weekends.
Ingredients
- 1 (30 oz) bag frozen hash brown potatoes (shredded or diced)
- 1 (8 oz) block cream cheese, softened and cubed
- 1 (10.5 oz) can condensed cream of chicken soup
- 4 cups chicken broth
- 1 (1 oz) packet ranch dressing mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (plus more for garnish)
- 1/4 cup chopped green onions (for garnish)
Instructions
Step 1: Prepare Ingredients
- Place the frozen hash brown potatoes in the bottom of your crock pot.
- Add the cream cheese cubes, cream of chicken soup, chicken broth, ranch dressing mix, garlic powder, and black pepper on top.
Step 2: Cook the Soup
- Cover the crock pot and cook on low for 6–7 hours or high for 3–4 hours, stirring occasionally to ensure the cream cheese melts evenly.
Step 3: Add Cheese and Bacon
- About 30 minutes before serving, stir in the shredded cheddar cheese and cooked bacon. Let it continue cooking until the cheese is melted and the soup is creamy.
Step 4: Serve
- Ladle the soup into bowls and top with additional bacon, green onions, and extra shredded cheese, if desired.
Tips
- Customize it: Add diced cooked chicken or veggies like broccoli for a heartier meal.
- Make it thicker: Stir in 1/4 cup instant potato flakes to thicken the soup if needed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 10 mins
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: Up to 7 hours
Servings: 6–8
Hashtags for Sharing:
#CrackPotatoSoup #CrockPotRecipes #ComfortFood #CheesyGoodness #EasyDinnerIdeas #BaconLovers #SlowCookerMeals #SoupSeason