Description
Get ready to fall in love with this Crock Pot Crack Potato Soup—an irresistible, ultra-creamy comfort food that’s perfect for easy dinners, cozy nights, or make-ahead meals. Packed with diced potatoes, cheddar cheese, ranch seasoning, and crispy bacon, this slow cooker recipe is a crowd-pleaser that delivers maximum flavor with minimal effort. Whether you’re hunting for quick dinner ideas, hearty food inspiration, or a satisfying soup that reheats like a dream, this dish fits the bill. The flavors are rich, smoky, and cheesy—everything you want in a bowl of soul-warming goodness. Plus, it’s incredibly simple to make, making it a must-try easy recipe for your rotation.
Ingredients
- 1 (30 oz) bag frozen diced hash browns (or 4 cups fresh diced potatoes)
- 1 (8 oz) package cream cheese, softened
- 1 (10.5 oz) can cream of chicken soup
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 (1 oz) packet ranch seasoning mix
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 6 to 8 slices bacon, cooked and crumbled
- Optional: chopped parsley or green onions for garnish
Instructions
- If using fresh potatoes, peel and dice them evenly.
- In a 6-quart crock pot, combine hash browns, cream of chicken soup, chicken broth, ranch seasoning, garlic powder, salt, and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Optional: Blend part of the soup with an immersion blender for thicker texture.
- Stir in softened cream cheese and shredded cheddar about 30 minutes before serving. Mix well until melted.
- Stir in most of the crumbled bacon, saving some for garnish.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with remaining bacon, parsley, or green onions.
- Prep Time: 10 minutes
- Cook Time: 6 hours (Low)