Crockpot Crack Potato Soup
Prep time: 3h 20mins | 6 Servings
Nothing beats a burger that is crispy on the outside, juicy inside, and topped with melted cheese. That’s exactly what you get with smash burgers. These thin patties are cooked by pressing ground beef onto a hot pan, which creates crunchy edges and a strong beef flavor.
In this easy guide, you’ll learn step by step how to make smash burgers with cheese and crispy edges at home.
Why You’ll Love This Recipe
There are plenty of reasons this soup is taking over kitchens everywhere:
Hands-free cooking: Simply dump the ingredients into your crockpot and let it simmer all day.
Rich and creamy texture: The blend of cream cheese, shredded cheddar, and potatoes gives it the perfect thickness.
Packed with flavor: Bacon and ranch seasoning make every bite irresistible.
Feeds a crowd: It’s hearty enough for family dinners or gatherings.
Make-ahead friendly: Great for meal prep or freezing for later.
Ingredients
- 1 (30 oz) bag frozen hash browns (shredded or diced)
1 (8 oz) block cream cheese, softened
1 (10.5 oz) can cream of chicken soup
2 cups chicken broth (low sodium preferred)
1 packet ranch seasoning mix
1 ½ cups shredded cheddar cheese
6 slices cooked bacon, chopped (plus extra for topping)
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup heavy cream or milk (optional, for extra creaminess)
Chopped green onions, for garnish
Directions
1. Prepare the Crockpot
Lightly spray your crockpot with nonstick cooking spray or line it with a slow cooker liner for easy cleanup.
2. Combine Ingredients
Add frozen hash browns, cream of chicken soup, chicken broth, ranch seasoning, garlic powder, pepper, and half of the bacon to the crockpot. Stir gently to combine.
3. Cook Low and Slow
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender and the soup is bubbling.
4. Add Creaminess
Once the soup is cooked, stir in cream cheese, shredded cheddar, and heavy cream. Continue cooking on low for another 30 minutes, stirring occasionally until melted and smooth.
5. Serve and Enjoy
Ladle the soup into bowls and top with extra shredded cheese, bacon crumbles, and green onions. Serve with crusty bread for a complete meal.
Recipe Variations
Loaded Crack Soup: Top with sour cream, extra cheese, and chopped chives.
Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for heat.
Vegetarian Option: Substitute cream of mushroom soup and vegetable broth instead of chicken.
Instant Pot Method: Pressure cook on high for 10 minutes, then stir in cheese and cream at the end.
Tips for the Perfect Crockpot Crack Potato Soup
Use frozen hash browns: They save time and cook evenly.
Don’t skip the cream cheese: It’s the secret to that silky, indulgent texture.
For extra protein: Add shredded rotisserie chicken or diced ham.
Make it lighter: Use reduced-fat cream cheese and light cheese without losing flavor.
Freeze leftovers: Store in freezer-safe containers for up to 2 months. Reheat slowly to maintain texture.
Nutrition Facts
*Per serving
- Calories410 kcal
- Protein14 g
- Carbohydrates24 g
- Fat28 g
- Cholesterol35 mg
- Sodium180 mg
- Fiber2 g
- Sodium860 mg
Frequently Asked Questions
Q1. Can I make Crockpot Crack Potato Soup ahead of time?
Yes! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days and reheat over low heat.
Q2. Can I use fresh potatoes instead of frozen?
Absolutely. Peel and dice about 6 medium potatoes. Cooking time may increase slightly until the potatoes are soft.
Q3. What’s the best cheese to use?
Sharp cheddar provides the best flavor balance, but you can also try Monterey Jack or Colby for a milder taste.
Final Thoughts
If you’re craving something cozy, creamy, and absolutely satisfying, this Crockpot Crack Potato Soup is a must-try. With minimal prep and maximum flavor, it’s the kind of dish that makes weeknights easier and family dinners memorable.
So grab your crockpot, gather your ingredients, and let this creamy soup fill your kitchen with warmth and your heart with joy. ❤️
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