Crack Potato Soup
Slow Cooker Crack Potato Soup is easy to throw together, the crock pot does all the work, and it’s loaded with flavor! Top with shredded cheese, green onions, and crispy bacon. What could be better?
Crack Potato Soup Recipe
When there’s chilly weather or cold days I like to snuggle in my pajamas with a large bowl of soup and watch a few seasons of a new show. Who’s with me?
Truth be told I enjoy soup all year round. I have quite a few that are my go-to recipes when my cravings hit and this is one of them.
This easy soup recipe, is quick to put together and then the crock pot does all the work. The best part is that slow cooking develops a ton of flavor.
Topped with crispy bacon this crockpot potato soup needs just minutes of prep and you can sit back and relax until dinner time.
Once you try it you will understand how it got its name. Just like this crack chicken soup and these crack chicken pinwheel sandwiches.
Some of my other favorite slow cooker recipes to make are:
Ingredients Needed
Hashbrowns – Use 2 pounds of frozen hash browns or shredded potatoes. You can also use the refrigerated ones as well.
Broth – Chicken broth or vegetable broth are fine. Substitute water with bouillon granules.
Soup – Condensed cream of chicken soup. Substitute cream of onion or cheddar cheese condensed soup.
Bacon – Cooked and crumbled bacon. Don’t use bacon bits.
Cream cheese – Use regular, low fat, or fat free cream cheese. Soften the cream cheese to room temperature for easier mixing.
Cheese – Grate your own sharp cheddar cheese for the best melting.
Ranch seasoning – One packet of ranch dressing mix.
Green onion – For garnish if you like.
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How to Make Slow Cooker Crack Potato Soup
First: In a crock pot, combine hash browns, broth, cream of chicken soup, ranch mix, and half the bacon.
Second: Cook on low for 6 hours. Stir occcasionally.
Third: 15 minutes before serving, stir in the cheddar cheese and cream cheese. Turn to warm.
Fourth: Garnish with more bacon crumbles, extra cheese, and sliced green onions.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
Because it’s so rich and creamy, I like to serve it with a crunchy green salad and some crusty bread to wipe up every last bite.
How long does it last?
Store any leftovers in the fridge for up to 4 days in an airtight container. If the soup is too thick, thin it out with a little broth, milk, or water.
Can I freeze it?
Freeze this soup in single serve portions or freeze in one large batch for an easy and tasty dinner in the future.
Thaw overnight in the fridge and reheat until warmed through.
How do I make my potato soup not gluey?
Potatoes can become gummy and gluey if they are messed with too much. That’s why I chose to use the frozen hashbrowns.
They melt into the broth and with a little mixing, make a creamy soup without overworking the potatoes.
Tips for No Leftovers
- Want some more protein? Stir in some shredded, cooked chicken breasts.
- Have fresh raw potatoes? Peel and shred them or dice them very small and add to pot. Be sure to keep in water while prepping to avoid brown potatoes.
- Leave out the bacon, substitute a vegetarian soup, and switch the chicken stock for veggie stock for a vegetarian soup.
- Garnish with a dollop of sour cream or your favorite baked potato toppings.
- Don’t have a ranch packet? Make your own ranch seasoning.
- Make this a soup gluten free by using a gluten free soup and make sure the frozen potatoes are too.
- If you want a smooth soup, you can pulse it with an immersion blender for a few quick seconds after cooking.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Slow Cooker Crack Chicken Potato Soup is a creamy soup made with frozen hashbrowns that’s great recipe for busy weeknights or cold nights.
Crack Potato Soup Recipe
Ingredients
- 32 ounces frozen shredded hashbrown potatoes or close to it. My store sells them in 16 ounce bags but some might only have 30 or 26 ounces
- 4 cups chicken broth
- 1 10.5 ounce can cream of chicken soup
- 1 1 ounce packet ranch seasoning
- 1 pound bacon cooked and crumbled
- 1 ½ cups shredded cheddar cheese
- 8 ounces cream cheese cubed
- 1-2 green onions for garnish
Instructions
- In a slow cooker, combine the frozen potatoes, broth, cream of chicken soup, ranch seasoning, and half the bacon.
- Cook on low for 6 hours.
- 15 minutes before serving, stir in the cheddar cheese(leave some for garnish) and cream cheese.
- Turn to warm.
- Serve garnished with more bacon crumbles, cheese, and sliced green onions.
Notes
- Want some more protein? Stir in some shredded, cooked chicken breasts.
- Have fresh raw potatoes? Peel and shred them or dice them very small and add to pot. Be sure to keep in water while prepping to avoid brown potatoes.
- Leave out the bacon, substitute a vegetarian soup, and switch the chicken stock for veggie stock for a vegetarian soup.
- Garnish with a dollop of sour cream or your favorite baked potato toppings.
- Don't have a ranch packet? Make your own ranch seasoning.
- Make this a soup gluten free by using a gluten free soup and make sure the frozen potatoes are too.
- If you want a smooth soup, you can pulse it with an immersion blender for a few quick seconds after cooking.
Nutrition
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