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Crockpot crack potato soup is delicious and is easy to make by using frozen hash browns and tasty with all the different cheese. Toss it all in the slow cooker for an easy meal.
This crack Potato soup is similar to our Crockpot Potato Soup Recipe but it has the flavors of our popular Slow Cooker Crack Chicken with bacon, ranch and cheese.
Each bite is really creamy and delicious, and it is more than what you would expect from potato soup. If you love crock pot recipes as much as I do, I would start with easy potato soup.
What's in this post: Crockpot Crack Potato Soup
Why Make This Recipe:
We love this soup because of the delicious taste and creamy texture. It the perfect soup to make on a cold days and for Saturday Night Dinner for the ultimate comfort food.
Simple ingredients makes this soup a family favorite and is easy to make.
The potato soup is loaded with flavor and anyone can make it. The next time you want an easy but delicious dinner, this is the recipe to try. Everyone will lick their bowls.
Ingredients:
- Frozen Hash Browns (shredded)
- Cream of Chicken Soup
- Black Pepper
- Ranch Dressing Mix
- Chicken Broth
- Cooked Bacon Slices- chopped
- Cream Cheese-diced
- Shredded Cheddar Cheese – I like to use sharp cheddar cheese.
Scroll to the bottom to see the full recipe in the recipe card.
Variations Ideas:
- Add Chicken – Place 2 boneless skinless chicken breasts at the bottom of the crock pot before you place the hash browns. Shred the chicken before serving. The hash browns chicken together is delicious in this soup.
- Add Ham – We love adding diced ham to the soup. Add it in the very beginning.
Step by Step Instructions:
- Step 1 – Place the hash browns in the slow cooker. Combine hash browns, chicken broth, cream of chicken soup, ranch dressing mix and bacon in the crock pot.
- Step 2 – Then cover and cook on low for for 4 to 6 hours or high for 3 to 4 hours.
- Step 3 – About an hour before serving, add the shredded cheese and the cream cheese. Put the crock pot lid on and let all of the cheese melt.
- Step 4 – Then stir well so that the cheese is well combined. You are going to love the chicken broth, cheddar, bacon, ranch, and cream cheese flavors in this soup recipe.
How to Thicken Crock Pot Potato Soup:
If you find your potato soup too thin, you can easily thicken it. Turn your crock pot pot on high.
Mix 2 tablespoons of cornstarch with ¼ cup of cold water. Whisk that together until combined.
Then mix the cornstarch mixture into the crock pot. Stir to combine.
Allow it to set for 15 minutes until it thickens. It could take up to 30 minutes. Before serving, stir to combine everything.
Recipe Tips:
- Hand grate the cheese instead of buying pre-shredded. The cheese will melt smoother. Pre shredded cheese will make the soup stringy.
- Change up the Frozen Hash browns – shredded hash browns potatoes work great but you can also use diced frozen potatoes.
- Use Real Potatoes – If you want to use real potatoes, you can. Peel and diced about 3 lbs of real potatoes. You will want to then use a hand mixer right before serving to make sure your potatoes blend together for a creamy soup.
- Use a different cream soup – Cream of Chicken gives the soup a tasty and creamy base. Other types of cream soup would work in a pinch. I bet cream of celery would be good.
- Use Liners – Save time and use Crockpot liners. These make clean up even easier.
- Crock Pot Recommendation – I use this programmable crockpot when I’m going to be gone all day. It is great for busy weeks when the kids have a ton of activities.
What to Serve with Potato Soup?
This potato soup is rich, hearty and can easily be served the way it is made. But we like to serve with additional topping for added flavor. These are some of our favorite.
- Extra Shredded cheese
- More Chopped bacon
- Green onions
- Sour Cream
- Saltine Crackers or Oyster Crackers
- See our 21 ideas on What to Serve with Potato Soup.
You may want to serve a Turkey Sandwich or a Bacon Sandwich with this slow cooker crack potato soup. The combination makes the ultimate comfort food.
How to Fix Runny Potato Soup:
If you find your potato soup to be runny, you can easily thicken it. With a crock pot recipe, I like to use a cornstarch slurry.
Cornstarch Slurry is a classic way to add thickness to your soup. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir together.
Add this slurry to the soup, remove the lid, and allow it to thicken. Also see How to Thicken Potato Soup for more ideas.
Frequently Asked Questions:
Refrigerate the leftover soup in an air tight container for up to 5 days. The soup will thicken as it sets so I recommend adding a little bit of broth when reheating to thin the soup back out.
Yes, you can freezer the leftovers of this soup. The cheese will separate some as it freeze but that is normal.
When reheating, stir thoroughly to combine the cheese back into the soup. See Can you Freeze potato soup for more freezer tips.
More Potato Soup Recipes:
- Easy Crock Pot Potato Soup Recipe
- Kielbasa Potato Soup
- Creamy Crock Pot Chicken Potato Soup Recipe
- Slow Cooker Sausage Potato Soup
- Ham and Potato Soup Recipe
- Instant Pot Loaded Baked Potato Soup
- Sausage Potato Soup
- Find all our Easy Crock Pot Soup Recipes
We love to hear from you. If you make this crock pot crack potato soup recipe, please leave a comment or a star review.
Crock pot crack potato soup
Ingredients
- 30 oz frozen hashbrowns shredded
- 1 can cream of chicken soup 10.5 oz can
- 1/2 teaspoon back pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 bacon slices cooked and chopped
- 8 oz cream cheese diced
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon. Cook on low for for 4-6 hours or high for 3-4.
- One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
- Cover and allow the cheeses to mel.
- Stir thoroughly to incorporate the cheese.
- Serve with the remaining cheddar cheese and the chopped bacon.
The soup was great, however do NOT cook on low in the crockpot unless you have chopped the potatoes in incredibly (and I mean incredibly) small pieces. I cooked the diced potatoes on low for 7 hours and they were still crunchy. I had to turn the crock pot on high for another two hours for the potatoes to be somewhat less hard.
My family isn’t a fan of potato soup. I also have a very picky 5 year old grandson. I saw this recipe and thought I would give it a try. I followed the directions without changing anything, AND IT WAS A HIT!! My grandson even declared he loves potato soup!! Thanks for the recipe.
I’m so glad you enjoyed it Cristina – Thank you so much for the positive review!
Can you cook this on the stovetop? If so how would things differ? I’ve cooked it in the crockpot before and it was delicious. But just for an alternative way?
Yes, this recipe can be made on the stovetop. Add all the ingredients to a stock pot (except for the cheese), bring to a boil and simmer on low for 20-25 minutes until the hash browns are tender. Stir in the cheese and cook until melted. Watch it closely as you might need to add more broth since it will be hotter than in the crock pot.
This recipe was very good. My husband loved it. I served homemade garlic
Rolls with it. We ended up dipping the rolls in the soup. Delicious! I will make this soup again. Perfect for a cold evening.
The soup was very good. Only thing was the cream cheese didn’t melt completely. I had it at room temperature and cut in small pieces before putting in soup. Any suggestions??
Switch your crock pot to the high setting and cook for 15-20 minutes until the cream cheese is completely melted through.