Crock Pot Crack Potato Soup

Here’s a rich, cozy Crock Pot Crack Potato Soup—loaded with cheese, bacon, and ranch flavor 🥔🧀

Crock Pot Crack Potato Soup

Ingredients

• 6 cups frozen hash browns (or peeled, diced potatoes)
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (10.5 oz) can cream of chicken soup
• 1 (8 oz) block cream cheese, cubed
• 1 cup shredded cheddar cheese
• 1 packet ranch seasoning mix
• 1 tsp black pepper
• ½ tsp paprika (optional)
• 1½ cups cooked bacon, crumbled
• 1 cup heavy cream or half-and-half
• Salt, to taste
• Chopped green onions, for garnish

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Instructions

1. Load the crock pot
   Add hash browns, onion, garlic, chicken broth, cream of chicken soup, ranch seasoning, pepper, and paprika. Stir to combine.
2. Cook
   Cover and cook:
   • LOW: 6–7 hours
   • HIGH: 3–4 hours
     Until potatoes are very tender.
3. Make it creamy
   Stir in cream cheese, cheddar cheese, bacon, and heavy cream. Cover and cook another 20–30 minutes, until melted and smooth.
4. Blend (optional)
   Use an immersion blender to blend part of the soup for a thicker texture, or mash some potatoes with a potato masher.
5. Taste & serve
   Adjust salt as needed. Serve hot, topped with green onions, extra bacon, and cheese.

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Tips & Variations

• Extra thick: Add 1–2 tbsp cornstarch mixed with cold water at the end
• Lighter version: Use milk and reduced-fat cream cheese
• Spicy: Add diced jalapeños or a dash of hot sauce
• Loaded style: Add sour cream at serving time

Great With

Crusty bread, garlic toast, or a simple green salad.

If you want, I can also share a dump-and-go freezer version, Instant Pot method, or no–cream soup alternative.