Crock Pot Crack Potato Soup

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🥣 Crock Pot Crack Potato Soup

Description

This Crock Pot Crack Potato Soup is a rich, creamy, and indulgent comfort dish that practically cooks itself! Packed with tender hash brown potatoes, smoky bacon, cheddar cheese, and ranch seasoning, it’s called “crack” soup for a reason—it’s incredibly addictive. Perfect for cold nights or easy weeknight dinners, this slow cooker soup delivers cozy flavors in every spoonful.

🍲 Ingredients

  • 1 (30 oz) bag frozen shredded hash browns (or diced potatoes)

  • 1 (32 oz) carton chicken broth

  • 1 (10.5 oz) can cream of chicken soup

  • 1 (8 oz) package cream cheese, softened

  • 1 cup shredded sharp cheddar cheese

  • 1 (1 oz) packet ranch dressing mix

  • 6 slices cooked bacon, crumbled

  • ½ teaspoon garlic powder (optional)

  • ½ teaspoon onion powder (optional)

  • Salt & pepper to taste

  • Chopped green onions or extra cheese for garnish (optional)

🔥 Instructions

  1. Prepare the Base:
    In your crock pot, combine the frozen hash browns, chicken broth, cream of chicken soup, ranch dressing mix, garlic powder, and onion powder. Stir to mix.

  2. Cook Low and Slow:
    Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender.

  3. Add Creaminess:
    About 30 minutes before serving, stir in the cream cheese and cheddar cheese. Mix well until the cheese melts and the soup becomes creamy.

  4. Finish with Bacon:
    Stir in the crumbled bacon just before serving. Adjust seasoning with salt and pepper.

  5. Garnish & Serve:
    Ladle into bowls and top with extra cheese, bacon bits, or green onions if desired.

📝 Notes

  • Use cubed potatoes for a chunkier texture or shredded hash browns for a smoother, creamier soup.

  • If you want a lighter version, substitute light cream cheese and low-sodium broth.

  • Leftovers thicken as they cool—add a splash of milk or broth when reheating.

  • For extra protein, add shredded cooked chicken before serving.

💡 Tips

  • Make sure cream cheese is softened before adding so it melts smoothly.

  • For a smoky twist, add a dash of smoked paprika.

  • If you like it spicy, stir in diced jalapeños or hot sauce.

  • Store in the fridge for up to 4 days or freeze up to 3 months.

👨‍👩‍👧‍👦 Servings

  • Serves 6–8 people

  • Perfect for family dinners, potlucks, or meal prep.

🍽️ Nutritional Information (Per Serving – Approximate)

  • Calories: 420 kcal

  • Protein: 13 g

  • Carbohydrates: 28 g

  • Fat: 28 g

  • Saturated Fat: 14 g

  • Cholesterol: 70 mg

  • Sodium: 950 mg

  • Fiber: 2 g

  • Sugar: 2 g

💪 Health Benefits

  • Provides comforting warmth and satiety, great for cooler weather.

  • Contains calcium and protein from cheese and cream.

  • Potatoes offer vitamin C, potassium, and fiber.

  • Can be modified to be lower in fat with light cheese and broth.

❓ Q&A Section

Q1: Can I use fresh potatoes instead of frozen hash browns?
Yes! Peel and dice about 4–5 medium russet potatoes. Cooking time may increase slightly.

Q2: How do I make this vegetarian?
Use vegetable broth and replace bacon with smoked paprika or crispy fried onions for flavor.

Q3: Can I add chicken to make it heartier?
Absolutely! Add 2 cups of cooked, shredded chicken during the last 30 minutes.

Q4: Can I make this on the stovetop?
Yes. Simmer all ingredients (except cream cheese and cheddar) for 20–25 minutes, then stir in cheeses and bacon until melted.

Q5: Why is it called “Crack” Potato Soup?
It’s named for its irresistible combo of bacon, cheese, ranch, and potatoes—a flavor combination that’s hard to stop eating!

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