Crack Potato Soup Recipe

Slow Cooker Crack Chicken Potato Soup is a creamy soup made with frozen hashbrowns that's great recipe for busy weeknights or cold nights. Hearty, delicious, and the ultimate comfort food for any occasion.

5 from 1 vote

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings: servings

Calories: 811kcal

Author: Jennifer Stewart

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