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