“Crack” recipes are named for their addictive combo of cheddar, bacon, and ranch — and this soup delivers on all three.
🥓🧀🥔 Crock Pot Crack Potato Soup
🧾 Ingredients (Serves 6–8)
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1 (30 oz) bag frozen hash brown potatoes (shredded or diced)
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1 (10.5 oz) can cream of chicken soup
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1 (8 oz) block cream cheese, softened and cubed
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2 cups chicken broth
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1 cup milk or half-and-half
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1 packet (1 oz) ranch seasoning mix
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2 cups shredded cheddar cheese
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6 slices cooked bacon, crumbled (plus extra for topping)
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½ tsp black pepper
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Optional: chopped green onions or chives for garnish
🥣 Instructions
1. Add to Crock Pot
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Place frozen potatoes, cream of chicken soup, cream cheese, broth, milk, ranch seasoning, cheddar cheese, and pepper into your slow cooker.
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Stir gently to combine. (Cream cheese can stay in chunks; it will melt later.)
2. Cook
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring occasionally.
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About 30 minutes before serving, stir well to fully incorporate the melted cream cheese.
3. Add Bacon
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Stir in the cooked bacon just before serving for best texture.
4. Serve
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Ladle into bowls and top with:
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Extra shredded cheese
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Crumbled bacon
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Green onions or chives
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A dollop of sour cream (optional)
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✅ Tips
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Use rotisserie chicken for a heartier, protein-packed soup.
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Prefer it thicker? Stir in 1 tbsp cornstarch + 1 tbsp water slurry near the end.
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Want a smoother soup? Use an immersion blender to puree part of it.
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Make it spicier with a dash of hot sauce or diced jalapeños.
🥄 Variations
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Low-carb option: Swap potatoes for cauliflower florets.
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Make-ahead: Store leftovers in the fridge for 3–4 days. Reheat gently; it thickens over time.
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Freezer-friendly: Yes! Freeze before adding dairy for best texture (or reheat gently after thawing).
Would you like a stovetop version, a lightened-up recipe, or a homemade ranch seasoning mix?