Crockpot Crack Potato Soup
A rich and creamy slow cooker potato soup loaded with bacon, cheddar cheese, ranch seasoning, cream cheese, and tender potatoes for a comforting and addictive meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low / 3-4 hours on high
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes
- Yield: 8 1x
- Method: Soup
- Cuisine: American
Ingredients
Scale
- 30 oz frozen hashbrowns shredded (or 1 (32-ounce) bag frozen diced potatoes)
- 4 cups chicken broth
- 1 (10.5-ounce) can cream of chicken soup
- 8 oz cream cheese, diced
- 1 (1-ounce) package dry ranch dressing mix
- ½ teaspoon black pepper
- 12 slices cooked bacon, chopped (divided: 8 slices in soup, 4 slices for garnish)
- 1 ½ cups shredded sharp cheddar cheese (plus extra for garnish)
- Optional: chopped green onions for garnish
Instructions
- In a 6-quart slow cooker, add the frozen hashbrowns (or diced potatoes), chicken broth, cream of chicken soup, ranch dressing mix, black pepper, and 8 slices of chopped cooked bacon.
- Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours.
- About 1 hour before serving, stir in the cream cheese and 1 cup shredded cheddar cheese.
- Cover and allow cheeses to melt, stirring to incorporate thoroughly.
- Serve hot, garnished with the remaining shredded cheddar cheese, bacon, and chopped green onions if desired.
Notes
1. You can use frozen hashbrowns or frozen diced potatoes as the base. 2. For easier cleanup and a hands-off meal, combine all ingredients in the slow cooker and let cook. 3. Leftovers freeze well for future meals.
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Find it online: https://www.receipster.com/crockpot-crack-potato-soup/