You know those days when you just need dinner to handle itself? That’s where this Crock Pot Crack Potato Soup comes in—my family’s go-to lifesaver on chaotic weeknights. As a busy mom who’s constantly juggling soccer practice and homework, I’ve learned the magic of tossing a few ingredients into the slow cooker and coming home to something creamy, comforting, and downright addictive. The name says it all—this soup is so good, it’s like crack (but, you know, the legal, potato-y kind). Frozen hash browns, crispy bacon, melty cheese, and that sneaky Ranch seasoning pack make it ridiculously easy and flavorful. Trust me, even picky eaters will beg for seconds.
Table of Contents
Table of Contents
Why You’ll Love This Crock Pot Crack Potato Soup
Listen, I don’t throw around the word “crack” lightly—this soup earns its name! Here’s why it’s become my family’s obsession:
- Dump-and-go magic: Literally toss everything in the slow cooker (yes, even frozen hash browns!) and walk away. No chopping, no babysitting.
- Creamy dreaminess: That combo of cream cheese and cheddar melts into silky perfection. Pro tip: whisk vigorously for lump-free bliss.
- Flavor bomb: Ranch seasoning + bacon = a savory punch that’ll make you forget all about sad, bland potato soups.
- Kid-approved: My picky eater once ate three bowls. THREE. That’s a parenting win right there.
Bonus? Your house will smell like a cozy diner all day. You’re welcome.
Ingredients for Crock Pot Crack Potato Soup
Here’s everything you’ll need to make this ridiculously easy soup—no fancy ingredients, just pantry staples with a few delicious cheats:
- 1 bag (30–32 oz) frozen shredded hash browns – Or use cubed potatoes if you prefer chunkier bites (no thawing needed—hallelujah!).
- 32 oz (4 cups) chicken broth – Boxed or homemade, but low-sodium if you’re watching salt.
- 1 can (10.5 oz) cream of chicken soup – Don’t dilute it—straight from the can, baby!
- 1 packet (1 oz) dry Ranch dressing mix – The secret weapon. Hidden Valley is my go-to.
- 1 cup cooked bacon, chopped – Cook it crispy! Reserve half for sprinkling later.
- 1 block (8 oz) cream cheese – Cubed and softened (leave it on the counter while the soup cooks—no microwaving needed!).
- 2 cups shredded cheddar cheese – Sharp cheddar melts like a dream, but any blend works.
- Garnishes – Green onions, extra bacon, sour cream—go wild!
See? Nothing complicated! Half these ingredients probably live in your kitchen already.
Equipment You’ll Need
This recipe keeps it simple—no fancy gadgets required! Here’s what you’ll grab:
- 6-quart (or larger) slow cooker – Trust me, you’ll want the extra space for stirring in all that cheesy goodness.
- Whisk – A game-changer for smoothing out the cream cheese without lumps.
- Measuring cups – For broth and cheese (though I won’t judge if you eyeball the cheddar).
That’s it! Now let’s make some magic.
How to Make Crock Pot Crack Potato Soup
Alright, let’s get this creamy dream going! The hardest part is waiting for that cheesy goodness to melt—but trust me, it’s worth every second.
Step 1: Combine Base Ingredients
Grab your 6-quart (or bigger!) slow cooker—this soup gets voluminous. Dump in the entire bag of frozen hash browns (no thawing, hooray!), chicken broth, cream of chicken soup (straight from the can), Ranch seasoning packet, and half your cooked bacon. Stir it just enough to mix—no need to overdo it here. The slow cooker will work its magic.
Step 2: Cook Until Tender
Now, choose your adventure: Low for 6-8 hours (perfect if you’re leaving for work) or High for 3-4 hours (when you need dinner FAST). The potatoes should be fork-tender—give them a poke around the 3-hour (High) or 6-hour (Low) mark to check.
Step 3: Add Cheeses
Here’s where the magic happens! About 30 minutes before serving, drop in those softened cream cheese cubes and shredded cheddar. Now, grab your whisk and go to town—stirring until everything melts into silky perfection. The whisk is KEY for breaking up stubborn cream cheese bits. Resist the urge to skip this step—lumpy soup is nobody’s friend.
Step 4: Finish and Serve
Ladle that creamy goodness into bowls and go wild with toppings! I pile on the reserved bacon (because more is always better), a handful of chopped green onions for freshness, and a dollop of cool sour cream. The contrast of hot soup against cold sour cream? *Chef’s kiss*.
Tips for Perfect Crock Pot Crack Potato Soup
After making this soup more times than I can count (seriously, my slow cooker deserves a vacation), I’ve picked up some foolproof tricks:
- Whisk like you mean it – Cream cheese can be stubborn. A vigorous whisking session ensures silky-smooth soup without any lumps.
- Adjust cook time – Slow cookers vary! If your potatoes aren’t tender by the 6-hour mark (Low), give them another 30-60 minutes.
- Leftovers? Store in airtight containers for up to 3 days. Reheat gently on the stove—microwaving can make cheese separate.
Bonus tip: Double the bacon for topping. Because, well… bacon.
Print
Crock Pot Crack Potato Soup: 3-Step Creamy Comfort Bliss
A creamy and flavorful potato soup made easy with frozen hash browns, bacon, and cheese.
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes (Low) or 3 hours 10 minutes to 4 hours 10 minutes (High)
- Yield: 6 servings 1x
Ingredients
- 1 bag (30–32 oz) frozen shredded hash browns (or frozen cubed potatoes)
- 32 oz (4 cups) chicken broth
- 1 can (10.5 oz) cream of chicken soup (do not add water)
- 1 packet (1 oz) dry Ranch dressing mix
- 1 cup cooked bacon, chopped (plus more for topping)
- 1 block (8 oz) cream cheese, cubed and softened
- 2 cups cheddar cheese, shredded
- Garnish: Green onions, extra bacon, sour cream
Instructions
- In a large slow cooker (6-quart or larger), combine the frozen hash browns, chicken broth, cream of chicken soup, dry Ranch packet, and half of the bacon.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours. The potatoes should be completely tender.
- About 30 minutes before serving, stir in the cubed cream cheese and the shredded cheddar cheese.
- Cover and cook for the final 30 minutes until the cheeses are fully melted and the soup is creamy. Stir well to combine everything (using a whisk helps break down the cream cheese smoothly).
- Ladle into bowls and top generously with the remaining bacon and green onions.
Notes
- Use a whisk to blend the cream cheese smoothly.
- Adjust cooking time based on your slow cooker’s settings.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) or 3-4 hours (High)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Variations for Crock Pot Crack Potato Soup
Listen, rules were made to be broken—especially in the kitchen! Here’s how to put your own spin on this soup:
- Potato swap: Fresh diced potatoes work instead of frozen hash browns (but they’ll need the full 8 hours on Low).
- Lighter twist: Turkey bacon and reduced-fat cream cheese still deliver big flavor.
- Cheese please: Swap cheddar for pepper jack (hello, spice!) or smoky Gouda.
My sister adds a drained can of corn for crunch—don’t tell Grandma I shared that rebel move!
Craving another creamy comfort food soup? This Cheeseburger Soup is hearty, cheesy, and family-approved.
Serving Suggestions
This soup is basically a hug in a bowl, but here’s how to make it a full meal:
- Crusty bread: Dunk a warm baguette or garlic toast right into that creamy goodness.
- Simple salad: A crisp green salad cuts through the richness perfectly.
- Extra toppings bar: Set out extra bacon, chives, shredded cheese, and hot sauce—let everyone customize!
My kids love it with goldfish crackers on top (don’t knock it ’til you try it).
If you love loaded potato flavors, try the Loaded Potato Ranch Chicken Casserole—a cheesy, oven-baked dinner favorite.
Storage and Reheating
This soup stores beautifully—if you have leftovers (big “if” in my house)! Pop it in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of broth to loosen it up. The microwave works in a pinch, but stir every 30 seconds—cheese soups can separate if zapped too aggressively. Pro tip: The flavors actually deepen overnight, making day-two soup even more irresistible!
Nutritional Information
Just so you know what you’re diving into (because let’s be real, portion control goes out the window with this soup), here’s the scoop per serving: roughly 450 calories, 28g fat, 30g carbs, and 18g protein. But listen—nutrition varies based on your ingredients (like how much extra bacon you “accidentally” add). My philosophy? Everything in moderation… including moderation when it comes to cheesy potato soup!
Frequently Asked Questions
You’ve got questions? I’ve got answers (and probably a bowl of this soup in my hands while typing them). Here are the big ones I get from readers:
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! Swap in 4 cups of peeled, diced russet potatoes—they’ll need the full 8 hours on Low to get tender. Just stir occasionally to prevent sticking. I love the rustic texture, but frozen hash browns save SO much time (no peeling, no chopping—just dump!).
How can I thicken the soup if it’s too thin?
Easy fix! Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it in during the last 30 minutes of cooking. Or, mash some potatoes against the slow cooker wall—instant thickness with zero extra ingredients.
Can I make this in the Instant Pot?
You bet! Sauté bacon first, then add everything except cheeses. Pressure cook on High for 10 minutes, quick release, then stir in cheeses until melted. Faster, but I miss the slow-cooked aroma filling my house all day!
What if I don’t have Ranch seasoning?
No panic! Use 1 tsp each garlic powder, onion powder, and dried dill instead. It won’t taste identical, but still delicious. (P.S. Stock up on Ranch packets—they’re gold for easy crockpot dinners!)
Final Thoughts
There you have it—the easiest, creamiest, most addictive potato soup your slow cooker will ever make. I’d love to hear how it turns out for you! Tag me on Instagram with your cheesy masterpieces (extra bacon always gets my heart). Now go forth and let your crockpot do the heavy lifting—you’ve earned it! You can also follow along for more easy recipes on our Facebook page.
