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Let’s be real—most days I’m running around and just want something ridiculously good, with minimal fuss. When I first heard about crock pot crack potato soup (yep, that’s the name—wild), I wondered, could a slow cooker soup really taste like five-star magic? It only took one try to change my mind! If potato soup’s your thing, you should check out this super simple potato soup recipe too, by the way. Anyhow, let’s talk easy comfort food you’ll actually want to make on a weeknight.
Why You’ll Love This Crock Pot Crack Potato Soup Recipe
Honestly, what’s NOT to love? I mean, it practically cooks itself. The slow cooker does all the heavy lifting while you go about your life (work, chores, doom-scrolling, whatever). The crock pot crack potato soup comes out so creamy you’d swear there’s some culinary secret in there—spoiler, there’s not. Also, the flavors? Bacon, cheese, ranch… sounds like a loaded baked potato in a bowl, and I’d fight anyone who says otherwise.
Another little bonus, it’s the kind of meal picky eaters mysteriously love. My brother, who raises his eyebrows at “green bits,” even went for seconds—go figure. Whether you call it dinner or call it lunch, you’ll still call it easy, which is really the whole point for me.
User review: “Never thought I’d find a soup this dreamy. Threw it in the crockpot before work and came home to pure happy. My freezer is now stuffed with leftovers!”
Ingredients You’ll Need To Make Crock Pot Crack Potato Soup
Let me keep this simple. Here’s what you want on your kitchen counter:
- 1 bag (about 30 oz) frozen hash brown potatoes, diced style works best
- 1 can (10.5 oz) cream of chicken soup (might be labeled as condensed)
- 1 block (8 oz) cream cheese, softened a bit
- 3 cups chicken broth (the boxed kind is fine, I promise)
- 1 packet ranch dressing mix (hidden valley, store brand, whatever)
- 1 to 2 cups shredded cheddar cheese
- 1 cup cooked crispy bacon, chopped
- Optional: Chopped green onions for garnish, extra cheese, black pepper
It’s basically the grocery store’s greatest hits of easy stuff. If your kitchen isn’t already half-stocked with these, then I don’t know what to tell you.
Step by Step
Okay, I’ll walk you through it, but honestly? You might laugh at how easy this is.
First, spray your slow cooker with a bit of nonstick spray. Always helps with the cleanup! Dump the frozen potatoes inside. Next, whisk the cream of chicken soup, chicken broth, ranch packet, and cream cheese together in a bowl. Doesn’t have to be perfect—clumps are fine, it’ll melt and blend.
Pour all that gooey goodness over the potatoes. Sprinkle in most of the bacon (save some for topping, trust me). Cover it up, set your crockpot to low, and let it go for 6 to 8 hours. Got home late from work? No worries. The soup’s forgiving.
About thirty minutes before serving, add your shredded cheddar. Stir it up. Throw the lid back on. Then, when you’re ready to swoon, ladle it up and toss on the rest of your bacon, cheese, and green onions.
That’s honestly it. Feels like cheating. The best kind of cheating.
Variations
Here’s the thing—once you’ve made crock pot crack potato soup a couple times, you’ll wanna start mixing it up. Sometimes I add a handful of frozen corn, or swap out the cheddar for a smoky gouda. If you need to make it vegetarian, use a “cream of mushroom” soup and skip the bacon (I replace it with some roasted broccoli and even a bit of smoked paprika sometimes).
Not feeling ranch? Add a sprinkle of Italian herb mix instead. You could also dump in leftover rotisserie chicken or a can of white beans for more oomph. Honestly, no one’s going to show up at your door and yell at you for swapping stuff—just play!
Serving Suggestions
Soup in a bowl is great, but you wanna fancy it up? Here’s what we do at my house:
- Slice up some crusty bread (sourdough is my go-to) for dunking.
- Add a simple salad on the side, something crisp for balance.
- For leftovers, toss in some cooked noodles and extra broth, call it “potato pasta stew” and act like you meant to.
- Pair with grilled cheese or even a savory scone if you’re feeling ambitious.
(Makes a killer lunch the next day—just sayin’.)
More Crockpot Potato Soup Recipes
If you’re a true potato soup fiend, don’t stop here. There are other soups you’d adore. For example, have you seen this chicken and potato soup version? It’s hearty, super cozy, and honestly loaded with more veggies if that’s your thing.
Or maybe a twist like sweet potato and chickpea curry would tickle your fancy. You can find more ideas on my site, but if you’re like me, you might get stuck on the endless combos. Potato soup is serious business.
FAQs
Can I use fresh potatoes instead of frozen?
Totally! Just peel and dice them small so they cook through. Might take a tad longer, but that’s about it.
Is it okay to make this gluten free?
Yep. Just check your can of soup and ranch mix—make sure they’re gluten free versions, and you’re golden.
How do I store leftovers?
Just pop them in a container, toss it in the fridge. Lasts about four days. Reheat in the microwave or a small pot.
Can I freeze crock pot crack potato soup?
Absolutely—I love doing this for meal prep. Thaws a little funny sometimes (because of the dairy), but a quick whisk fixes it.
What’s the best way to reheat?
Stick it in a pot on the stove for best texture. Splash in a bit of broth if it’s thickened up. Honestly though, even the microwave does the trick.
Ready for Soup Bliss?
So there you go. If you’re craving comfort food, crock pot crack potato soup just needs a little prep and a lot of waiting around (your slow cooker’s working harder than most of us). It’s the kind of meal everyone asks for again, even those “I’m not a soup person” folks. Don’t forget, for legit classic tips, check out the version from The Recipe Critic. If you end up on a soup bender, try exploring more cozy soups here or take a peek at other easy recipe favorites. Go make your kitchen smell amazing—your sweatpants are practically begging for it.
Crock Pot Crack Potato Soup
Ingredients
Equipment
Method
- Spray slow cooker with nonstick spray. Add frozen hash brown potatoes to the bottom.
- In a separate bowl, whisk together cream of chicken soup, chicken broth, ranch packet, and softened cream cheese. Clumps are fine.
- Pour the mixture over the potatoes. Add most of the chopped bacon (reserve some for topping).
- Cover and cook on LOW for 6 to 8 hours until hot and creamy.
- Thirty minutes before serving, stir in shredded cheddar cheese. Let melt and blend.
- Serve hot with remaining bacon, extra cheese, green onions, and black pepper.