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Crock Pot Crack Potato Soup

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Indulge in the ultimate comfort food with this creamy, cheesy, and oh-so-delicious Crock Pot Crack Potato Soup. Packed with tender potatoes, crispy bacon, melted cheddar cheese, and a burst of flavor from ranch seasoning, this slow cooker recipe is a must-try for busy weeknights, family dinners, or cozy weekends. The best part? It’s easy to make, budget-friendly, and can be customized to suit your preferences. Whether you’re serving it with crusty bread or enjoying it on its own, this addictively good soup will have everyone coming back for seconds.

Ingredients

Scale
  • 2 lbs frozen diced hash brown potatoes
  • 8 oz cream cheese, softened
  • 1 (10.5 oz) can cream of chicken soup
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 (1 oz) packet ranch dressing mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 cup cooked and crumbled turkey bacon (or regular bacon if preferred)
  • 1/4 cup chopped green onions (for garnish, optional)

Instructions

  1. In a slow cooker, add the frozen hash brown potatoes, cream of chicken soup, chicken broth, milk, ranch dressing mix, garlic powder, onion powder, and black pepper. Stir everything until well combined.
  2. Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, stirring occasionally to prevent sticking.
  3. About 30 minutes before serving, stir in the softened cream cheese and shredded cheddar cheese until fully melted and incorporated into the soup.
  4. Just before serving, mix in the cooked turkey bacon.
  5. Serve hot, garnished with chopped green onions and additional turkey bacon or shredded cheese, if desired.

Notes

Key Features of This Recipe:

  • Easy and Hands-Off: Thanks to the crock pot, this recipe requires minimal prep and effort. Simply add the ingredients, set the timer, and let the slow cooker do the work.
  • Crowd-Pleaser: The rich flavors of bacon, cheese, and ranch make this dish a hit with adults and kids alike. Perfect for potlucks, game days, or family gatherings.
  • Customizable: Whether you’re looking for a healthier version, a spicy twist, or a vegetarian option, this recipe is flexible and easy to adapt.

Cooking Tips:

  • Prep Ahead: Save time by prepping ingredients the night before. Dice the potatoes, shred the cheese, and cook the bacon ahead of time. Store everything in the fridge until you’re ready to cook.
  • Fresh Ingredients Are Best: Use freshly shredded cheese for smoother melting and freshly cooked bacon for the best flavor and texture.
  • Layer Strategically: Place the potatoes on the bottom of the crock pot so they cook evenly. Add the cream cheese and cheddar cheese toward the end to prevent curdling or separation.

Make-Ahead and Storage Tips:

  • Make-Ahead Option: This soup can be prepared a day in advance. Reheat gently on the stove or in the crock pot, adding a splash of chicken broth or milk if the soup thickens too much.
  • Freezing Instructions: The soup freezes well (without toppings like bacon or cheese). Cool completely, portion into freezer-safe containers, and store for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions:

  • Garnish with crispy bacon, shredded cheddar cheese, and green onions for the perfect finishing touch.
  • Pair with crusty bread, garlic rolls, or a fresh salad for a complete meal.
  • For an extra indulgent treat, serve alongside grilled cheese sandwiches or add croutons for a crunchy topping.

Find it online: https://claradelish.com/crock-pot-crack-potato-soup-2/