Crock Pot Crack Potato Soup
This Crockpot Crack Potato Soup uses frozen hashbrowns as the shortcut base — slow cooked with cream of chicken soup, ranch seasoning, bacon, cream cheese, and cheddar into the most loaded creamy addictive soup — just $2.61 a serving and the fall and winter staple my family requests on repeat.
Servings: 6
Cost: $15.67, $2.61 per Servings
Ingredients
- 30 oz frozen hashbrowns shredded
- 1 can cream of chicken soup (10.5 ounces)
- ½ teaspoon black pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 bacon slices cooked and chopped
- 8 oz cream cheese diced
- 1 ½ cups shredded cheddar cheese
Instructions
- In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 slices of chopped bacon.
- Cook on low for 4-6 hours or high for 3-4 hours.
- One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
- Cover and allow the cheeses to melt.
- Stir thoroughly to incorporate the cheese.
- Serve with the remaining cheddar cheese and the chopped bacon.
Video
Notes
This soup thickens as it sits — add a splash of chicken broth when reheating to bring it back to a smooth, pourable consistency.
Nutrition
Calories: 594kcal | Carbohydrates: 32g | Protein: 20g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1537mg | Potassium: 722mg | Fiber: 2g | Sugar: 2g | Vitamin A: 897IU | Vitamin C: 23mg | Calcium: 274mg | Iron: 3mg
