This Crock Pot Crack Potato Soup is the definition of comfort in a bowl. It’s a rich, creamy, and cheesy soup with savory ranch flavor, and the slow cooker does nearly all the work. The first time I made this, I needed a simple but impressive meal, and it delivered. After a few tries, I perfected the creamy consistency, and now it’s my go-to recipe for a guaranteed crowd-pleaser that feels like a warm hug.
You’ll love this recipe because it’s ridiculously easy. It’s a true set-it-and-forget-it meal using a simple shortcut with frozen hashbrowns. The flavor is out of this world a hearty, satisfying soup that tastes like it simmered all day, making it the perfect solution for a busy weeknight.
Ingredients
- 30 oz Frozen Hashbrowns
- 1 can (10.5 ounces) Cream of Chicken Soup
- ½ teaspoon Black Pepper
- 1 package Ranch Seasoning Mix
- 4 cups Chicken Broth
- 8 oz Cream Cheese
- 1 ½ cups Shredded Cheddar Cheese
How to Make Crock Pot Crack Potato Soup
Step 1: Combine the Base Ingredients
First, combine the frozen hashbrowns, cream of chicken soup, black pepper, ranch seasoning, and chicken broth in your slow cooker. Then, give it all a good stir to make sure everything is mixed well.
Step 2: Let the Slow Cooker Work Its Magic
Now, simply cover your slow cooker and let it do its thing. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the potatoes are completely tender.
Step 3: Stir in the Creamy and Cheesy Elements
Once the cooking time is up, add the diced cream cheese and shredded cheddar cheese. Stir everything gently until both cheeses are completely melted and the soup is wonderfully smooth and creamy. Serve immediately.
My Best Crock Pot Crack Potato Soup Tips
My Secret to Perfectly Melted Cream Cheese
To prevent any lumps, I always use room temperature cream cheese. For a perfectly smooth result, I whisk the diced cream cheese with a cup of the hot broth in a separate bowl before adding it back to the pot. This little step ensures it incorporates flawlessly.
Adjusting the Soup’s Consistency
If your soup is too thick, simply stir in a splash more chicken broth until it’s just right. Conversely, if you want it thicker, let it cook uncovered for the last 20-30 minutes to allow some of the liquid to evaporate.
Tips for Storage and Reheating
This soup makes fantastic leftovers. Store it in an airtight container in the fridge for up to four days. When you’re ready to eat it again, reheat it gently on the stovetop over low heat, stirring occasionally. Try to avoid boiling, as that can cause creamy soups to separate.
Variations of Crock Pot Crack Potato Soup
It’s easy to customize this Crock Pot Crack Potato Soup. For a spicy kick, add a diced jalapeño or a pinch of red pepper flakes at the beginning of the cooking process. To boost the nutrition and add more layers of flavor, you can stir in a cup of frozen corn, diced carrots, or celery during the last hour of cooking. Or, for an even heartier meal, add two cups of shredded rotisserie chicken or smoked turkey during the final 30 minutes to heat it through.
FAQs
What is crack soup made of?
Crack soup is a slang term for a delicious soup made with a creamy, cheesy base. It typically features potatoes, chicken broth, cream cheese, cheddar, and a packet of dry ranch seasoning for its signature savory flavor.
Why do they call it crack soup?
It’s called “crack soup” simply because the flavor combination of ranch, cheese, and potatoes is so irresistibly delicious that people find it addictive.
What can I add to my potato soup to make it taste better?
Besides the variations above, you can build a deeper flavor base by adding sautéed garlic and onions at the start. Similarly, a dollop of sour cream or some fresh chives on top adds a wonderful tang and freshness.
Can I use frozen potatoes in my crock pot soup?
Absolutely! This recipe is specifically designed to use frozen hashbrowns to save on prep time. They cook down perfectly and help thicken the soup beautifully.
Crock Pot Crack Potato Soup
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
Indulge in the ultimate comfort food with this Crock Pot Crack Potato Soup. Unbelievably rich, creamy, and cheesy, this soup is loaded with savory ranch flavor that makes it truly addictive. Made with a simple shortcut using frozen hashbrowns, it’s a true ‘set-it-and-forget-it’ meal that your slow cooker handles with ease. It’s the perfect solution for a busy weeknight when you crave a hearty, satisfying meal that tastes like it simmered all day.
Ingredients
30 oz Frozen Hashbrowns
1 can (10.5 ounces) Cream of Chicken Soup
1 package (1 ounce) Ranch Seasoning Mix
4 cups Chicken Broth
8 oz Cream Cheese, softened and cubed
1 ½ cups Shredded Cheddar Cheese
½ teaspoon Black Pepper
Instructions
Combine the Base Ingredients
In the basin of your slow cooker, combine the frozen hashbrowns, cream of chicken soup, black pepper, ranch seasoning, and chicken broth. Stir everything together until it is well combined.
Let the Slow Cooker Work Its Magic
Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is ready for the next step when the potatoes are completely tender.
Stir in the Creamy and Cheesy Elements
Once the potatoes are tender, stir in the cubed cream cheese and shredded cheddar cheese. Continue to stir gently until both cheeses have fully melted into the soup, creating a smooth and creamy consistency. Serve immediately, garnished with your favorite toppings.
Notes
For Ultra-Smooth Soup: To ensure the cream cheese melts perfectly without lumps, use room temperature cream cheese. For a guaranteed smooth result, whisk the cubed cream cheese with about a cup of the hot broth in a separate bowl before stirring the mixture back into the slow cooker.
Adjusting Consistency: If the soup is thicker than you’d like, simply stir in a bit more chicken broth until you reach your desired consistency. If it’s too thin, remove the lid and let it cook on HIGH for the final 20-30 minutes to allow some liquid to evaporate.
Topping Ideas: This soup is fantastic on its own, but even better with toppings! Try adding crumbled bacon, fresh chives, a dollop of sour cream, or extra shredded cheese.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, as this can cause the soup to separate.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 545
- Sugar: 4
- Sodium: 1650
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 18
- Carbohydrates: 29
- Fiber: 3
- Protein: 18
- Cholesterol: 105
Keywords: crock pot potato soup, slow cooker potato soup, crack potato soup, easy potato soup, cheesy potato soup, hashbrown potato soup, ranch potato soup, comfort food
