Crock Pot Crack Potato Soup
A hearty and creamy soup loaded with potatoes, chicken broth, cream cheese, ranch seasoning, and bacon.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 4-6 hours 15 minutes
- Yield: 6-8 1x
- Method: Main Course
- Cuisine: American
Ingredients
Scale
- 30 oz frozen hashbrowns shredded
- 1 can cream of chicken soup (10.5 ounces)
- ½ teaspoon black pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 bacon slices cooked and chopped
- 8 oz cream cheese diced
- 1 ½ cups shredded cheddar cheese
Instructions
- In a 6-quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 slices of chopped bacon.
- Cook on low for 4-6 hours or high for 3-4 hours.
- One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
- Cover and allow the cheeses to melt.
- Stir thoroughly to incorporate the cheese.
- Serve with the remaining cheddar cheese and the chopped bacon.
Notes
This recipe is easy to prepare and can be customized with additional toppings like green onions or sour cream. For a thinner consistency, add more chicken broth. You can also use diced potatoes if hashbrowns are not available.
Nutrition
- Calories: 594
- Sugar: 2
- Sodium: 1537
- Fat: 44
- Saturated Fat: 20
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 32
- Fiber: 2
- Protein: 20
- Cholesterol: 104
Find it online: https://www.rapidrecipes.blog/crock-pot-crack-potato-soup-3/