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.
Ingredients
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6 cups frozen diced hash browns (or 4 large russet potatoes, peeled and diced)
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1 lb bacon (cooked and crumbled)
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1 cup shredded cheddar cheese
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1 package (8 oz) cream cheese (softened)
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1 cup sour cream
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1 packet (1 oz) ranch seasoning mix
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4 cups chicken broth
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1 cup heavy cream or milk
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Salt and pepper to taste
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Optional garnish: chopped green onions, extra bacon, or cheese
Instructions
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Prep the crock pot: Lightly spray the insert with nonstick cooking spray.
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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.
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Cook the soup: Cover and cook on low for 6–8 hours or high for 3–4 hours until potatoes are fork-tender.
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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.
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Finish with cream: Stir in heavy cream or milk 15–20 minutes before serving. Season with salt and pepper to taste.
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Serve: Ladle into bowls and garnish with green onions, extra bacon, or cheese.
Notes
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Frozen hash browns save prep time, but fresh diced potatoes offer a more rustic texture.
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Store leftovers in an airtight container for up to 3 days in the fridge.
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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
