Alright, Let Me Tell You About This Soup
If you’re anything like me, you’ve waged some long, slightly silly, battles with your Crock Pot. Seriously, mine’s seen everything: disastrous chili (let’s not talk about it), forgotten stews, even an art project involving crayons (that was my nephew, not me, but still). But this Crock Pot Crack Potato Soup? Won over my skeptics big time. Bit of a legend in my house, honestly. My cousin Misty still picks fights over who takes home leftovers! Anyway, last foggy Saturday I threw this together between wrangling a bored kid, a leaky tap, and a game of online Scrabble (don’t ask). What came out was pure comfort in a bowl — it’s that easy, and that good.
Why I Keep Making This (And Maybe You Will Too)
I make this when life feels a little sideways or when the weather’s grumpy. The first time I tried it, I think I was actually just trying to empty my fridge (don’t judge). My family practically did jazz hands at the table — they’re big fans of cheese and potatoes, so it wasn’t exactly a tough sell. If you’re not a morning person, this recipe is perfect; you just dump stuff in and get on with your day. Full disclosure: there were a couple of times I tried shortcuts or forgot an ingredient, but somehow this soup is super forgiving (little victories, right?).
What You’ll Need (And What You Can Sub In—Trust Me)
- 1 bag (about 750g or 26oz) frozen hash browns — diced style or "southern style" is what I use. I’ve also grabbed the shredded ones when that’s all the store had; it still tastes great, just a bit creamier texture.
- 4 cups chicken broth — boxed, homemade, bouillon cubes in hot water... they all work. My grandmother insists on Swanson, but honestly, whatever’s handy.
- 1 (8oz) block cream cheese — Philly if you want to go classic, but store brand saves a couple bucks.
- 1 cup shredded cheddar (give or take, I won't police your cheese habits)
- 1 can (10.5oz) condensed cream of chicken soup. You could use cream of mushroom or celery if that’s all you’ve got lurking in the cupboard. I did once—totally fine.
- ½ cup cooked, crumbled bacon. I’ve used the real-deal stuff, but also that pre-cooked kind; both did the trick. Or skip it if you’re not a bacon fan.
- ½ teaspoon black pepper (I just eyeball it, to be honest).
- Optional: ½ cup chopped green onions, for serving. Some people rebel and use chives.
- Handful of sour cream for serving (makes it luxurious!)
- Pretend I said “salt to taste,” but I rarely do — the cheese and soup usually add enough.
Here’s How I Do It (Mostly)
- Pour the hash browns into your slow cooker. If you’re like me and sometimes forget to defrost things, don’t sweat it—they’ll cook anyway, just be a little lumpy early on.
- Add the chicken broth, cream cheese (cut it into bits for faster melting), cheddar, cream of chicken soup, and black pepper. Stir it up. But here’s the thing: the cream cheese likes to stay in big weird lumps at this stage. Don’t panic, it’ll all melt down later.
- Turn your Crock Pot to low and let it do its thing for about 6 hours, or high for 3–4 hours if you’re in more of a hurry. Give it a stir now and then; this is when I usually sneak a taste and maybe add more cheese (zero regrets).
- About 30 minutes before you want to eat, stir in the cooked bacon—or save it for sprinkling on top if you want to keep it crispier.
- When it’s all hot, creamy, and smells like a dairy farm in a good way, turn off the heat. Stir in green onions if you’re feeling fancy. Ladle it up, and stick a dollop of sour cream on top if you want.
Stuff I’ve Picked Up Along the Way
- If you notice the cream cheese is still a little lumpy right at the end, grab a whisk and just get in there—magic.
- Some days the soup is too thick (stir in a little milk) and some days it’s soupy but, eh—it’s all edible.
- I sort of think it tastes better after it sits for an hour, but it could be my imagination.
- I tried gourmet bacon once; didn’t notice a difference. Regular stuff works fine.
Wild Variations (And a Fail or Two)
So, I once stirred in a handful of frozen peas near the end, and actually, that was surprisingly nice. Sharp white cheddar instead of orange cheddar is worth a try if you love that extra punch. I once tried skipping the soup base entirely and just loaded up on extra cheese — looked great but the texture was honestly kind of gluey (lesson learned). Going vegetarian? Use veggie broth and cream of mushroom soup, leave out the bacon, and toss in roasted corn—really hearty.
Is Special Equipment Needed? (Not Really, But...)
Okay, you need a slow cooker. But, on second thought, I did try this in a giant Dutch oven in the oven at about 170°C (350°F); just check every hour and give it a stir. If you don’t have a ladle, mug works fine—promise, I’ve done it.
How to Store This (If You Even Need To)
Leftovers keep fine in the fridge for about 3 days, in a sealed container. This reheats like a dream in the microwave or on the stovetop (and in my humble opinion, might be even tastier the next day—then again, it’s nearly always gone by dinner in my house). You can freeze it, but the texture does get a little odd once thawed, so maybe only if you’re desperate not to waste it.
Serving Suggestions Straight Form My Table
Bowls, generous amounts. We do ours with extra bacon bits, scallions, and a hefty spoonful of sour cream. My daughter dips warm breadsticks in hers, and my husband insists on those big crunchy croutons. If it’s just me, I add sriracha (Texas roots showing).
Useful Little Tips (Learned the Hard Way)
- Don’t try to rush the cream cheese—if you toss it in cold and just walk off, it might melt weird. I once microwaved it to warm and it blended so much better—worth the extra minute.
- Try not to over-stir before the cheese is melted; it looks unappetizing but comes together if you’re patient. Yes, I learned that the ugly way.
- Don’t walk away for the whole 6 hours, or you might come back to a thick potato brick (did this last Christmas—still tasty but, whoa).
A Few Questions People (Actually) Ask Me
- Can I use fresh potatoes? Yep, but you’ll want to dice them pretty small and maybe add a splash of extra broth since they soak up more liquid. Honestly, I’m team frozen for lazy days.
- Is there a way to make it lighter? Use low-fat cream cheese and go lighter on the cheese; maybe swap in some cauliflower florets, but the soup will lose some of it’s creaminess. Still tasty though!
- Can I make this on the stovetop? Sure can. Medium-low heat, stir often, add liquid if it dries too much. It’s a bit riskier for sticking, but if you keep your eyes on it, you’ll be okay.
- Where do you get your hash browns? I like Ore-Ida but whatever’s on sale is fine. Here’s a link to my favorite brand, just in case. And if you want a deep dive on slow cooker tips, I once learned a lot from Slow Cooker Kitchen—so helpful.
- What’s with the name? It’s all that bacon and cheese—addictive stuff. True story: my Aunt Deb calls it “the potato soup that’s gone before you blink.”
- Can I double it? I have, but only if your crock is a big one (7qt or so). Small slow cookers might bubble over, so watch it.
If you make this, let me know how it goes! Or if you want something fancier with potatoes, love a good loaded baked potato soup from here.
Ingredients
- 1 (30 oz) bag frozen hash brown potatoes
- 1 (8 oz) package cream cheese, cubed
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1 (1 oz) packet ranch seasoning mix
- ½ cup chopped green onions
- Salt and black pepper, to taste
Instructions
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1Add the frozen hash brown potatoes, cream of chicken soup, chicken broth, ranch seasoning mix, and cream cheese to the crock pot. Stir to combine.
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2Cover and cook on low for 6 hours, or until the potatoes are tender and the soup is creamy.
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3Stir in the shredded cheddar cheese and most of the crumbled bacon. Mix until the cheese is melted.
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4Season with salt and black pepper to taste. Ladle soup into bowls.
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5Garnish with green onions and remaining bacon before serving.
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.
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