Slow Cooker Crack Potato Soup

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🍲 Slow Cooker Crack Potato Soup

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 8 hours (Low)

  • Servings: 6–8 people

Ingredients

Category Ingredients
The Base 32 oz Frozen diced hash browns (or 2.5 lbs peeled/cubed Russet potatoes)
Liquid 32 oz Chicken broth (low sodium preferred)
Creamy Elements 1 can (10.5 oz) Condensed cream of chicken soup, 8 oz Cream cheese (softened)
The “Crack” Flavor 1 packet (1 oz) Dry Ranch seasoning mix
Toppings/Mix-ins 1 ½ cups Shredded sharp cheddar cheese, 1 lb Bacon (cooked and crumbled), Green onions (sliced)

Instructions

  1. Combine: In your slow cooker, add the potatoes, chicken broth, cream of chicken soup, and the Ranch seasoning packet. Stir until well combined.

  2. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours.

  3. Add Creaminess: About 30 minutes before serving, add the softened cream cheese. If you prefer a smoother soup, you can mash some of the potatoes with a potato masher or use an immersion blender at this stage.

  4. Finish: Stir in the shredded cheddar cheese and about half of your crumbled bacon. Let it sit for another 10-15 minutes until the cheese is melted and the soup is thickened.

  5. Serve: Ladle into bowls and top with the remaining bacon, extra cheese, and fresh green onions.

💡 Tips for Success

  • The Cream Cheese Trick: To avoid clumps, melt the cream cheese in a microwave-safe bowl with a splash of the hot soup liquid before whisking it into the crockpot.

  • Potato Choice: If using fresh potatoes, Russets are best because their high starch content helps thicken the soup naturally.

  • Consistency: If the soup is too thick, add a splash of milk. If it’s too thin, mash more of the potatoes against the side of the pot.

🥗 Nutritional Info (Per Serving)

Estimate based on 1/8th of recipe:

  • Calories: 420 kcal

  • Total Fat: 28g

  • Carbohydrates: 24g

  • Protein: 18g

  • Sodium: 1,100mg

✨ The Benefit

This recipe is the ultimate “set it and forget it” comfort meal. It’s highly customizable, budget-friendly, and perfect for feeding a crowd or meal-prepping for a busy week. Plus, using frozen hash browns saves you the tedious task of peeling and chopping!

❓ Common Q&A

Q: Can I make this in an Instant Pot?

A: Yes! Cook on Manual/High Pressure for 10 minutes with a Quick Release. Stir in the cream cheese and toppings at the end.

Q: Can I freeze this soup?

A: I wouldn’t recommend it. Dairy-heavy soups (especially those with cream cheese) tend to separate and become “grainy” when thawed and reheated.

Q: Is there a way to lower the sodium?

A: Use “No Salt Added” chicken broth and look for a low-sodium Ranch seasoning packet. You can also swap the bacon for turkey bacon.

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