Crock Pot Crack Potato Soup
This slow cooker crack potato soup is creamy, comforting, and packed with all your loaded potato favorites: bacon, cheese, and ranch. Perfect for easy weeknight dinners or make-ahead lunches.
Servings: 6 bowls
Calories: 450kcal
Cost: 2
Equipment
- slow cooker
- mixing bowl
- whisk or spoon
- measuring cups
- knife and cutting board
Ingredients
- 30 oz frozen diced hash brown potatoes
- 10.5 oz can cream of chicken soup
- 8 oz cream cheese, softened
- 3 cups chicken broth
- 1 packet ranch dressing mix
- 1.5 cups shredded cheddar cheese
- 1 cup cooked crispy bacon, chopped
- green onions for garnish (optional)
- black pepper to taste
Instructions
- 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.
Notes
For vegetarian version, use cream of mushroom soup and skip the bacon. Add roasted broccoli or smoked paprika for a flavor kick. Want to freeze it? Just know the texture may change slightly, but a good stir brings it back. Add more broth if too thick.