Crockpot Crack Potato Soup

Creamy Crack Potato Soup made in the crockpot with hash browns, cheddar, cream cheese, and bacon. The ultimate cozy comfort food for cold days.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings:

Author: Jennifer Stewart

32 ounces frozen shredded hashbrown potatoes My store sells them in 16 ounce bags but some might only have 30 or 26 ounces. Use anything close to this.
4 cups chicken broth
10.5 ounces cream of chicken soup
1 ounce ranch seasoning 1 packet
1 pound bacon cooked, crumbled
1 ½ cups cheddar cheese shredded
8 ounces cream cheese softened, cubed
1-2 green onions for garnish

In a slow cooker, combine the frozen potatoes, broth, cream of chicken soup, ranch seasoning, and half the bacon.
Cook on low for 6 hours.
15 minutes before serving, stir in the cheddar cheese(leave some for garnish) and cream cheese.
Turn to warm.
Serve garnished with more bacon crumbles, cheese, and sliced green onions.

Use frozen hash browns so the soup turns creamy without gluey potatoes.
Grate your own cheddar for the smoothest melt.
Soften and cube the cream cheese so it blends in without lumps.
Save half the bacon and some cheese for topping so every bowl looks loaded.
Thin with a little broth or milk if the soup gets too thick, especially when reheating.