Crock Pot Crack Potato Soup
Creamy, cheesy, and packed with ranch and bacon flavor—this easy Crock Pot Crack Potato Soup delivers cozy comfort with minimal effort.
Ingredients
- 1 30-ounce bag frozen diced hash brown potatoes
- 6 cups chicken broth
- 1 10.5-ounce can cream of chicken soup
- 1 1-ounce packet ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 8-ounce block cream cheese, cubed
- 2 cups shredded cheddar cheese
- 6 slices cooked bacon crumbled
- 1/2 cup chopped green onions for garnish
Instructions
- Add frozen potatoes, broth, cream of chicken soup, ranch mix, garlic powder, and pepper to your crock pot. Stir well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
- Add cream cheese and cheddar cheese. Stir occasionally until melted and smooth, about 30 minutes.
- Stir in half of the bacon. Taste and adjust seasoning.
- Serve warm, topped with remaining bacon, green onions, and extra cheese if desired.
Notes
Storage:
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk or broth to thin as needed. Note:
Avoid freezing due to dairy separation, but you can prep ingredients ahead and freeze them (without dairy) for future use.
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little milk or broth to thin as needed. Note:
Avoid freezing due to dairy separation, but you can prep ingredients ahead and freeze them (without dairy) for future use.
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