Description
This Crock Pot Crack Potato Soup is a creamy, cheesy comfort food made easy with frozen hash browns and a flavorful blend of ranch seasoning, cream cheese, and cheddar. Slow-cooked to perfection in a crock pot, it’s hearty and satisfying, topped with crispy bacon and green onions for an extra burst of flavor.
Ingredients
Scale
Soup Ingredients
- 2 pounds of frozen hash brown potatoes
- 1 small onion, finely diced
- 8 ounces of cream cheese, softened
- 1 cup of sour cream
- 1 packet of ranch dressing mix (about 1 ounce)
- 3 cups of chicken broth
- 2 cups of shredded cheddar cheese
- 1/2 cup of cooked and crumbled bacon
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
Optional Toppings
- Chopped green onions
- Additional cooked bacon
- Extra shredded cheddar cheese
Instructions
- Prepare the base: In a crock pot, combine the frozen hash brown potatoes and finely diced onion to form the foundation of the soup.
- Mix the creamy blend: In a separate medium bowl, thoroughly combine the softened cream cheese, sour cream, and ranch dressing mix until smooth and well blended.
- Combine cream mixture: Pour this creamy ranch mixture evenly over the potatoes and onions in the crock pot.
- Add remaining ingredients: Add the chicken broth, shredded cheddar cheese, crumbled bacon, black pepper, and garlic powder to the crock pot.
- Mix thoroughly: Stir all ingredients inside the crock pot until they are well incorporated, ensuring an even flavor distribution.
- Slow cook: Cover the crock pot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the potatoes are tender and the soup is heated through.
- Final stir: Once cooking is complete, stir the soup again to mix all flavors evenly throughout the pot.
- Serve and garnish: Ladle the soup into serving bowls and garnish with optional toppings such as extra shredded cheese, bacon, and chopped green onions according to preference.
Notes
- Use frozen hash browns straight from the freezer for best texture without additional wateriness.
- If a thicker soup is desired, cook uncovered for the last 30 minutes to reduce liquid slightly.
- For a vegetarian version, substitute vegetable broth and omit bacon or use vegetarian bacon alternatives.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on stovetop or microwave.
- The ranch dressing mix adds a signature tang and herb flavor; consider low sodium options if preferred.
