This Crock Pot Crack Potato Soup is rich, cheesy, comforting, and completely addictive—just like the name suggests. Made with hash browns, bacon, cheese, cream cheese, and ranch seasoning, every bite is creamy, savory, and packed with flavor. It’s the kind of cozy, crowd-pleasing soup that makes cold nights a little warmer and busy days a little easier.
Whether you need a hearty weeknight dinner, a game day meal, or a freezer-friendly comfort food classic, this slow cooker potato soup hits the spot with minimal effort. Set it and forget it—then come back to a pot of cheesy goodness.
Ingredients:
- 1 (32 oz) bag frozen hash brown potatoes (cubed or shredded)
- 1 (8 oz) block cream cheese, softened and cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (1 oz) ranch seasoning mix
- 4 cups chicken broth (low sodium preferred)
- 2 cups shredded cheddar cheese
- 1 ½ cups cooked and crumbled bacon (divided)
- ½ teaspoon black pepper
- Optional garnish: chopped green onions, more cheese, extra bacon
Preparation:
Step 1: Combine Ingredients
- In a 6-quart crock pot, add the frozen hash browns, cream cheese, cream of chicken soup, ranch seasoning, black pepper, and chicken broth. Stir gently to combine.
Step 2: Add Cheese and Bacon
- Stir in 1 ½ cups shredded cheddar cheese and about 1 cup of the cooked bacon (reserving some for garnish).
Step 3: Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the soup is hot and bubbly. Stir occasionally if you’re home during the cook time.
Step 4: Blend (Optional)
- For a smoother texture, use an immersion blender to partially blend the soup directly in the crockpot. Or, leave it chunky for a hearty, rustic version.
Step 5: Serve
- Ladle into bowls and top with extra cheddar, crumbled bacon, and green onions. Serve hot with crusty bread or crackers.
Variation:
- Make it spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce.
- Add veggies: Stir in peas, corn, or cooked broccoli for more nutrition.
- Swap proteins: Use cooked shredded chicken or turkey bacon for a lighter version.
- No ranch? Use 1 teaspoon dried parsley, ½ teaspoon garlic powder, and ½ teaspoon onion powder as a ranch-style mix.
COOKING Note:
Use cubed hash browns for a chunkier soup and shredded for a creamier base. If using fresh potatoes, peel and dice 5–6 medium potatoes, and increase cook time by 30–60 minutes. Always soften cream cheese beforehand to ensure smooth melting.
Serving Suggestions:
- Bread bowl: Serve inside a hollowed-out crusty bread loaf for fun presentation.
- Side salad: Pair with a crisp green salad to balance the richness.
- Cornbread: Add a sweet and savory side to your soup bowl.
- Tortilla strips: Add crunch on top for a fun texture.
Tips:
- Use full-fat cream cheese for the creamiest texture.
- For even more richness, stir in ½ cup sour cream or heavy cream before serving.
- Let the soup sit uncovered for 10–15 minutes before serving to thicken further.
- Refrigerate leftovers and reheat on the stove over low heat, stirring gently.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Cooking Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: ~6.5 hours
🍽️ Nutritional Information (per serving, based on 6 servings):
- Calories: ~520
- Protein: ~18g
- Carbohydrates: ~32g
- Fat: ~36g
- Sodium: ~980mg
- Fiber: ~2g
- Sugar: ~3g
Values are estimates and may vary based on brands used.
❓FAQs
Can I use fresh potatoes instead of frozen?
- Yes. Use 5–6 peeled and diced medium potatoes. Increase cook time slightly to ensure they’re fully tender.
How do I make it vegetarian?
- Use vegetable broth, omit bacon, and add more veggies like carrots or mushrooms.
Is this soup freezer-friendly?
- Yes, though dairy-based soups may separate slightly. Cool completely, freeze in containers, and stir well when reheating.
Can I make it in advance?
- Absolutely. This soup stores well and reheats beautifully. It may thicken in the fridge—just add a splash of broth or milk to thin.
What’s the best cheese to use?
- Sharp cheddar adds great flavor. You can also mix in pepper jack, Colby Jack, or smoked gouda for a twist.
Conclusion:
Crock Pot Crack Potato Soup is creamy, cheesy, and packed with the flavors you crave—bacon, ranch, and melty cheese—all wrapped up in a comforting potato soup that practically cooks itself. It’s the kind of cozy dish your family will ask for again and again.
With minimal prep and maximum flavor, it’s perfect for weeknights, game days, or anytime you need a big bowl of comfort. Grab your spoon and dive into one of the most delicious slow cooker soups you’ll ever make!