Crock Pot Crack Potato Soup

Short Description

Crock Pot Crack Potato Soup is a rich, creamy, and indulgent dish that combines tender potatoes, crispy bacon, sharp cheddar cheese, and the zesty flavor of ranch seasoning. This comforting soup is perfect for chilly days and requires minimal effort, making it an ideal choice for busy weeknights or cozy gatherings.Recettes de Chefs+1MmmRecipes : Easy and Delicious Recipes+1

Why You’ll Love This Recipe

This soup offers a delightful blend of flavors and textures that are sure to please everyone at the table. The slow cooker does most of the work, allowing the ingredients to meld together beautifully over time. The result is a hearty, satisfying soup that’s both easy to prepare and incredibly delicious.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 cups frozen diced hash browns (or 4 large russet potatoes, peeled and diced)

• 1 lb bacon (cooked and crumbled)

• 1 cup shredded cheddar cheese

• 1 package (8 oz) cream cheese (softened)

• 1 cup sour cream

• 1 packet ranch seasoning mix (1 oz)

• 4 cups chicken broth

• 1 cup heavy cream or milk

• Salt and pepper to taste

• Optional garnish: chopped green onions, extra bacon, or cheese

Directions

1. Prepare the slow cooker: Lightly grease the insert of your slow cooker with nonstick cooking spray for easier cleanup.Plain Chicken

2. Combine ingredients: In the slow cooker, add the frozen hash browns (or diced potatoes), crumbled bacon (reserving some for garnish), shredded cheddar cheese, softened cream cheese, sour cream, ranch seasoning mix, and chicken broth. Stir to combine all ingredients evenly.

3. Cook the soup: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender.

4. Blend (optional): For a creamier texture, use an immersion blender to blend part of the soup directly in the slow cooker, or transfer half of the soup to a blender, puree, and return it to the pot.

5. Finish with cream: Stir in the heavy cream or milk during the last 15–20 minutes of cooking. Season with salt and pepper to taste.

6. Serve: Ladle the soup into bowls and top with chopped green onions, extra bacon, or shredded cheese as desired.

Servings and Timing

• Servings: 8

• Preparation time: 15 minutes

• Cooking time: 6–8 hours on low or 3–4 hours on high

• Total time: Approximately 6 hours 15 minutes to 8 hours 15 minutes

Variations

• Cheesy Broccoli Potato Soup: Add 2 cups of chopped broccoli florets during the last hour of cooking for a nutritious twist.

• Spicy Kick: Incorporate 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño for added heat.

• Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth.Naomi\’s Recipes

Storage/Reheating

• Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days.

• Freezing: For best results, freeze the soup without the heavy cream or milk. Once cooled, place it in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight and add the cream or milk when reheating.

• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup has thickened, add a splash of broth or milk to reach the desired consistency.Recipes Smile

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can substitute 4 large russet potatoes, peeled and diced, for the frozen hash browns. Ensure they are cut into small, uniform pieces for even cooking.

Is it necessary to use cream cheese?

Cream cheese adds a rich, creamy texture to the soup. If you prefer, you can substitute it with an equal amount of softened mascarpone or omit it for a lighter version.

Crock Pot Crack Potato Soup

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• Author: Olivia
• Total Time: 0 hours
• Yield: 6 servings
• Diet: Gluten Free

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Description

This Crock Pot crack potato soup is creamy, cheesy, and loaded with flavor from bacon, ranch seasoning, and tender potatoes. It’s the ultimate comfort food made effortlessly in your slow cooker—perfect for chilly nights or cozy family dinners.

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Ingredients

• 6 cups frozen diced hash browns (or 4 large russet potatoes, peeled and diced)

• 1 lb bacon (cooked and crumbled)

• 1 cup shredded cheddar cheese

• 1 package (8 oz) cream cheese (softened)

• 1 cup sour cream

• 1 packet (1 oz) ranch seasoning mix

• 4 cups chicken broth

• 1 cup heavy cream or milk

• Salt and pepper to taste

• Optional garnish: chopped green onions, extra bacon, or cheese

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Instructions

• Prep the crock pot: Lightly spray the insert with nonstick cooking spray.

• Combine ingredients: Add hash browns (or diced potatoes), bacon (reserve some for garnish), cheddar, cream cheese, sour cream, ranch mix, and chicken broth. Stir well.

• Cook the soup: Cover and cook on low for 6–8 hours or high for 3–4 hours until potatoes are fork-tender.

• Blend (optional): For a creamier texture, use an immersion blender to partially puree the soup or blend half in a blender and return it to the pot.

• Finish with cream: Stir in heavy cream or milk 15–20 minutes before serving. Season with salt and pepper to taste.

• Serve: Ladle into bowls and garnish with green onions, extra bacon, or cheese.

Notes

• Frozen hash browns save prep time, but fresh diced potatoes offer a more rustic texture.

• Store leftovers in an airtight container for up to 3 days in the fridge.

• For a vegetarian version, omit the bacon and use vegetable broth.

• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low)
• Category: Soup
• Method: Slow Cooker
• Cuisine: American