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Crock Pot Crack Potato Soup

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This Crock Pot Crack Potato Soup is the ultimate comfort food—rich, creamy, and loaded with all your favorite flavors. With tender potatoes, crispy bacon, melty cheddar cheese, and a hint of ranch seasoning, every spoonful is pure indulgence. Made effortlessly in the slow cooker, it’s perfect for busy weeknights, lazy Sundays, or cold-weather cravings. Just set it and forget it, then come home to a warm bowl of irresistible goodness.

Ingredients

Scale
  • 1 (30 oz) bag frozen hash brown potatoes (shredded or diced)
  • 6 oz (170g) turkey bacon, cooked and crumbled
  • 6 oz (170g) chicken ham, chopped (optional)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1 (10.5 oz) can cream of chicken soup
  • 2 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • Salt to taste

Instructions

  • Add to slow cooker: In a large Crock Pot, add frozen hash browns, turkey bacon, chicken ham (if using), chopped onion, garlic, cream of chicken soup, chicken broth, and parsley. Stir to combine.
  • Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
  • Add dairy: Stir in cubed cream cheese, cheddar cheese, and sour cream. Mix until melted and smooth. Cover and cook for an additional 20–30 minutes on low, stirring occasionally.
  • Season: Taste and adjust salt and pepper as needed.
  • Serve: Ladle into bowls and top with extra cheese, turkey bacon, green onions, or herbs if desired.

Notes

  • Potato Tip: Use frozen diced hash browns for a no-fuss shortcut, or peel and dice russet or Yukon gold potatoes for a heartier texture.

  • Cheese Matters: Shred your own cheddar for the best melt—pre-shredded cheese can make the soup grainy.

  • Creaminess Boost: A block of cream cheese adds richness—let it soften before adding to help it melt smoothly into the soup.

  • Bacon Trick: Stir in crumbled cooked bacon just before serving to keep it crispy, or use bacon bits for convenience.

  • Ranch Flavor: A packet of dry ranch seasoning gives it the classic “crack” flavor—bold, tangy, and addictive.

  • Make It Thicker: For a thicker soup, mash a portion of the potatoes with a potato masher before serving.

  • Serving Suggestions: Top with extra shredded cheese, green onions, or a dollop of sour cream for an over-the-top finish.

  • Storage: Keeps well in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it thickens too much.

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