Let's Talk About This Soup (And Also A Bit About My Messy Kitchen)
If you've ever dreamt of spooning up pure cosiness on a cold, dreary afternoon, you're really gonna love this: Crock Pot Crack Potato Soup. I'm not kidding, it practically built its own fan club in my family (the neighbors stopped by when they smelled it last winter). I still remember the first time I tried tossing everything in the slow cooker and honestly thought, "There’s no way this goop will turn into dinner." Spoiler: it did, and everyone asked for seconds, even my picky teen who usually subsists entirely on granola bars.
Oh, and word to the wise: make sure your crock pot actually turns on before you leave it for the day. Learned that the hard way, came back to a cold, raw-potato disaster once. Not my finest hour.
Why I Keep Coming Back To This
I make this when I've either got a crowd coming over and zero time to fuss, or it's just been one of those rough, soggy Mondays—something about the smell of cheesy potatoes bubbling away makes life feel a tad less overwhelming. My family goes wild for this because it's basically a hug in a bowl (they say it’s even better the next day... if it survives that long). Once tried tossing chopped bacon into the pot too early, ended up fishing out these sad, rubbery bits later—so now I just crisp 'em up at the end. Lesson learned!
Alright, Here's What You'll Need
- 1 bag (about 750g, or 26oz) frozen hashbrowns (I swap for diced real potatoes when I’m feeling ambitious; most days, I’m not)
- 1 block (about 225g/8oz) cream cheese (I’ve used low-fat in a pinch, but the full-fat is creamier)
- 250g (about 2 heaping cups) shredded cheddar (my gran swore by sharp, but I’ll grab what's on sale half the time)
- 1 can (400ml/14oz) condensed cream of chicken soup (mushroom works too, though it’s less traditional—try it if you like a deeper flavor!)
- 1 litre (4 cups) chicken broth (veggie or even water if you don’t have it—just toss in a bouillon cube)
- ½ cup crispy bacon bits (optional, but are they really optional?)
- ½ teaspoon onion powder (or toss in a real sautéed onion if you’re fancy)
- ½ teaspoon garlic powder (again, fresh is delish but I usually can’t be bothered)
- Salt & pepper to taste
- A handful of chopped green onions or chives, for serving
How I Actually Throw This Together
- First off, dump your frozen potatoes right into the crock pot. No need to defrost, unless you enjoy watching ice melt (I don’t).
- Add the cream cheese, just break it into a few big chunks. It’ll look odd, but trust the process.
- Toss in the cheddar, soup, and broth. Sprinkle your onion and garlic powders over the top. Give everything a lazy stir—honestly, it’ll all come together by itself in the end.
- Set the crock pot to low for 6–7 hours (or high for about 3–4 if you’re impatient, though I think it’s a bit better on low), put the lid on, and... walk away. This is the step where I usually sneak a nibble of cheese from the bag (no judgment, right?).
- After a few hours, check in. Sometimes the cream cheese doesn’t want to fully blend until you really give it a little whisking—don’t worry if it looks chunky; you can whisk it smooth at the end or even zap some with an immersion blender if you like it silky.
- About 20 minutes before eating, stir in the bacon bits (or, fry up some real bacon and try not to snack it all before it hits the pot—my personal struggle).
- Season with salt and pepper. I probably use more than I should, but that’s just me. Ladle into bowls and scatter some green onions over the top.
Notes from My Many, Many Tries
- Thicker soup? Let it go with the lid off for the last half hour. Too thick? Just splash in another bit of broth.
- Sometimes, I find the cream cheese is clinging onto lumps for dear life; a quick attack with a whisk makes it behave.
- My friend Lisa adds a small dash of hot sauce—she claims it’s the secret “pick-me-up.” I’m not sure, but her kids swear by it.
Variations - Tried and... Let's Say, Not Always True
I’ve played with swapping hashbrowns for fresh shredded potato, which is nice but takes more effort than I usually have to spare. Tried a version with shredded rotisserie chicken tossed in—turned it into a kind of hearty stew (super filling, just go easy on the salt if you try that). Oh! Once I experimented with frozen peas for color. Wouldn’t recommend that—they got kinda mushy and off-putting. That’s one idea best left on the drawing board. But if you do genius tweaks, let me know.
What If I Don't Own a Crock Pot?
Well, it's in the name, but you can totally make this on the stovetop. Just simmer everything in a big ol' Dutch oven for about 45 minutes, stirring now and then. Watch the bottom more closely (burnt soup is no one's friend), but I've definitely done it this way when my slow cooker was loaned to my mum for her legendary chili.
How to Store—If You Even Get the Chance
Leftovers keep well in a sealed container in the fridge for about 3 days; actually, I find it tastes even better on day two. Though honestly, my lot usually devours the whole pot before midnight, so actual storage tips are more theoretical in my household. Can you freeze it? Sure, but dairy can go a bit grainy—give it a good stir or blend after reheating if that happens.
How I Like to Serve It (Granddad's Hot Sauce Was a Game Changer)
We serve bowls garnished with extra cheddar, maybe a spoonful of sour cream, green onions, and—if you’re feeling spicy—a drizzle of Frank’s RedHot (just like Granddad used to do! Definitely not for the faint of heart). With a hunk of crusty bread or even Ritz crackers for serious nostalgia.
Stuff I Learned The Hard Way (So You Don’t Have To)
- Don’t dump all your bacon in at the start. It just gets floppy and sad! Learned this after forgetting to read the recipe through (yep, I do that too).
- Don’t rush the melting stage. Tried cranking the heat once to “save time”—wound up with curdled soup. Bleh.
- Check your cream cheese expiry date. Let’s just say, there was a weird tang one day and I ended up ordering pizza instead.
FAQs Because Friends Keep Asking and I Never Mind Repeating Myself
Can I use fresh potatoes instead of frozen hash browns? Yep! I peel and dice about 5–6 medium potatoes. Admittedly, grating them makes a thicker, almost mash-style soup, but that’s a vibe too. Just allow a little longer for cooking if using chunks.
Is there a way to make this vegetarian? Absolutely. Use veggie broth and a cream of mushroom soup. Just skip the bacon, or try those crispy vegan bacon bits from BaconHeir—one of my cousins swears they’re life-changing.
Can I double it? For sure—as long as your crock pot's big enough. (Ask me how many times I've misjudged that. Go on, ask!)
What if my soup is too salty? Add a splash of milk or cream and maybe some extra potatoes; it'll mellow out. Or just serve with extra bread to soak it up. Can't hurt.
If you want a printable version you can doodle on, I grabbed a slick template here: Simply Recipes Printable Templates.
I guess that’s just about the soup of it. If you get creative, or if your version somehow manages to survive until the next day, drop me a line—I’d love to hear what you do differently!
Ingredients
- 1 (30 oz) bag frozen hash brown potatoes
- 1 (8 oz) package cream cheese, cubed
- 2 cups chicken broth
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 packet ranch seasoning mix (1 oz)
- 2 cups shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- ½ cup chopped green onions
- Salt and pepper to taste
Instructions
-
1Add the frozen hash brown potatoes, cream cheese, chicken broth, condensed cream of chicken soup, and ranch seasoning mix to the crock pot. Stir to combine.
-
2Cover and cook on low for 6 hours, stirring halfway through to help the cream cheese melt.
-
3Stir in the shredded cheddar cheese and half of the cooked bacon. Season with salt and pepper, if desired.
-
4Serve hot, garnished with chopped green onions and the remaining bacon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!