This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
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.
Table of Contents
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 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
- Creamy Crock Pot Chicken Potato Soup Recipe
- Slow Cooker Sausage Potato Soup
- Ham and Potato Soup Recipe
- Instant Pot Loaded Baked 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.
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.
Make sure you are shredded your cheese instead of buying premade shredded cheese. It will melt better that way.
The soup tasted delicious my only concern was the cream cheese didnt melt completely. Any suggestions?
Thank you for commenting
It was pretty good and easy to make. It seemed a little salty. I don’t add any salt. I’m thinking it was the ranch packet. Maybe next time I will use half.
I haven’t tried that, but I bet it would work. It wouldn’t take as long to cook.
I just throw them in frozen, but either way will work.
Do you leave the potatoes frozen or thaw them before you put them in the crock pot?
I can’t wait to try this; it looks delicious!!!
Could you substitute canned diced potatoes for hashbrowns? If so how would that affect cooking time?
Slow cooker crack potato soup is by far the best potato soup recipe on the planet. It’s our go to easy to make and tastier than conventional potato soup. It’s fall now so hahaha! Get er done!
I do not have much experience with canning. I’m sorry.
Can you can this in a pressure canner????
I haven’t tested it without the cream of chicken soup yet. However, we do have a gluten free cream of chicken soup that would work great in this recipe. You can find that recipe here. Also, so grocery stores have gluten free cream soups that would work in this recipe too.
I don’t think that tator tots would work in this recipe but you can use fresh diced potatoes instead.
Can I substitute tater tots for the shredded hashbrowns? The grocery store was out.
Can i use something other than cream of chicken soup, want to do gluten free.
No, you are not missing anything. The potatoes cook down into the soup and this is a thicker soup. You can always add more broth toward the end of the cooking time if needed as each crock pot cooks differently.
Yes, you can leave it out but it will change the flavor of this soup.
Sounds delicious! I hope you enjoy it.
I’m making this now but using a lb. Of Italian sausage instead of bacon. Added a 1/4 teaspoon of red pepper flakes.i can’t wait to eat it. Smells good.
Yes, I cooked the bacon before adding it.
This may sound like a stupid question but do you cook the bacon before you put it in the crockpot?
Could I leave out the Ranch Seasoning mix with no issues?
Can’t wait to try! But I have a ton of potatoes I need to use up. Any idea how many russets I would need to shred and if it’s going to change the cook time since it won’t be frozen? Thank you!!
So easy and so yummmmmmy! My husband says it’s the best potato soup he’s ever had.
I just put all of the ingredients into my crockpot and it doesn’t look like there’s anywhere near enough liquid to make a soup. The hashbrowns aren’t even completely covered. Am I missing something in the directions???
Yes, you can cook this in an Instant Pot on high pressure for 5 minutes with a quick release.
Made this with dehydrated shredded potatoes. Used two 4.2 oz boxes that I rehydrated before using. Turned out perfect and yummy!
Can this be made in less time in the Instant Pot?
Making this now…smells good..cant wait to taste it.
Making this..yum
I love this going to make for supper tomorrow.