Let Me Tell You a Little Story About This Soup
You know those meals that turn you into a local legend at potlucks? Well, Crock Pot Crack Potato Soup did that for me (I mean, in my tiny, nosy neighborhood at least). A few winters ago, I was stuck inside thanks to a snowstorm, craving comfort food, but I had, like, zero motivation for anything involving more than one pot. That’s when I threw this together, and honestly—didn’t look back. My sister still calls it “the soup that finally got her husband to eat potatoes without complaining.” I’d say that alone makes it a winner. Oh, and small admission: I once called it “Crockpot Snack Soup.” Not sure why, guess the name just stuck in my own head for a while.
So, Why Is Everyone Obsessed With This?
I make this anytime I can’t face another day of stovetop babysitting (which is… often, if I’m honest). Actually, it’s my go-to for lazy Sundays or those days when you want a warm meal simmering in the background while you wrangle laundry (or kids, or existential dread). My family practically stampedes to the kitchen when they smell it—okay, maybe not a stampede, but there’s definite hustle. And late at night? A mug of this will practically tuck you into bed. I used to struggle with curdled dairy in soups—seriously thought I was cursed. Then I figured out to add it later, and boom, velvety magic!
What You’ll Need (With Some Wiggle Room)
- 1 (30 oz) bag frozen hash browns (cubed or shredded—either works, but I lean cubed for a heartier bite; my grandmother swore by Ore-Ida but Aldi works fine!)
- 4 cups chicken broth (I’ve totally used veggie broth for vegetarian pals; not much difference, to me at least)
- 1 (10.5 oz) can cream of chicken soup (cream of mushroom is weirdly nice if you’re out of chicken; one time, I used both, which is a thing that happened)
- 8 oz cream cheese, softened (block-style melts better; the tub kind sorta works in a pinch, just go slow with it)
- 1 cup cooked, crumbled bacon (bacon bits will do in a pinch, and I’ll admit I’ve been lazy more than once)
- 2 cups shredded cheddar cheese (sharp or mild, whatever makes you happy, and pre-shredded is fine)
- 1/2 cup chopped green onions (skip ‘em if you aren’t a fan—sometimes I swap for chives if there’s a sale on them)
- Salt and pepper to taste (which, let’s face it, is code for ‘keep tasting and squinting at the soup’)
- Optional: a dash of garlic powder, or a handful of baby spinach tossed in—don’t tell my kids!
How The Heck To Make It (With Real-Life Interruptions)
- Dump the frozen hash browns straight into your slow cooker. (No need to thaw. I once tried, made no difference except I had a runny nose from the cold.)
- Pour in the chicken broth and the cream of chicken soup. Whisk them up a bit right there in the insert. Or, if you forgot to soften the cream cheese, just hack it into cubes and toss it in; it’ll melt eventually, promise.
- Pop in most of the bacon, cheese, and all the green onions. Set a little extra aside for topping if you feel fancy. Stir. If the mixture looks lumpy, don’t panic—mine always does at this point.
- Set your crock pot to low and let it work its magic for six hours. Or, crank it to high if you’re in a rush (four-ish hours, but the flavor isn’t quite as developed, you know?).
- When everything is melty and the potatoes are tender, give it a stir. This is usually when I sneak a spoonful. Don’t scald your tongue—ask me how I know.
- Now, swirl in the cream cheese. If it looks odd at first, it’ll smooth out in about 10-15 minutes as it warms. Just stir every now and then. If your slow cooker has a hot spot, you might have to chase some floating globs. That’s normal, I think.
- Taste, adjust seasoning—more salt, more pepper, whatever floats your boat.
- Serve topped with the leftover bacon, cheese, and some extra green onions if you’re feeling chef-y (sometimes I just slop it into bowls and it’s still a hit).
A Few Things I Wish I’d Known Earlier
- If you use shredded hash browns, the soup is smoother but also a bit thicker. My husband likes it chunkier—your call, honestly.
- Thickens a bit as it cools, so if it looks too thin, just wait a bit. (Or eat it slightly soupy—I sure have.)
- Once tried using sour cream instead of cream cheese, and it was…okay, but a little tangier than I like. Your mileage may vary.
- Bacon grease is magic but don’t dump in too much or it’ll get slick. Learned this one the hard way.
If You Wanna Switch Things Up…
- Once, I added a splash of hot sauce and got rave reviews. Another time, I tossed in some leftover rotisserie chicken—no complaints.
- Weird one: tried diced ham instead of bacon. It worked fine. Not amazing. Kind of lackluster, actually.
- For a smoky twist, use smoked gouda instead of cheddar. That time, everyone thought I got fancy on purpose. Nope.
Kitchen Stuff (And a Little Cheeky Advice)
- Slow cooker/crock pot—obviously. Mine’s a battered old 6-qt job, but I’ve done half recipes in a 3-qt.
- No slow cooker? Actually, you can fake it gently on the stove on low, just keep stirring so it doesn’t catch. (I learned the hard way the bottom burns easily.)
- Wooden spoon. Or whatever you’ve got—one time I used a spatula because it was clean, and surprise—it worked just fine.
Storing Leftovers (If There’s Any… Yeah, Right)
This keeps happily in the fridge for 3 days in an airtight container. I usually just reheat on the stove or in the microwave—give it a good stir, as it gets a bit thicker. You can freeze it, technically, but it might separate a smidge. Still edible. Actually, in my house, the pot is almost always scraped clean by bedtime, so I don’t even deal with leftovers that often.
How I Like To Serve It (And a Silly Tradition)
Okay, so a big bowl… topped with extra cheese and bacon plus a tiny blizzard of chives. And sometimes, as a nod to my cousin who’s obsessed with bread, we tear hunks of crusty baguette and dip it right in. There’s always at least one person who asks for hot sauce or black pepper at the table—it used to annoy me, now I just keep Tabasco handy (speaking of, Tabasco is my fave for this soup). Sometimes, for fun, I serve it in mugs for movie night. No idea where that habit came from.
What I’ve Learned (Usually the Hard Way)
- Don’t try to rush the cream cheese step. I did once—it stayed clumpy and weird, like little dairy icebergs. Let it melt, and don’t stress.
- If you leave it on warm too long, it’ll thicken almost alarmingly. Just add a glug of broth or milk if it gets stodgy.
- I used to think more cheese was always better—turns out there is such a thing as cheesy overload. Don’t double it (unless you’ve got a cheese-addict audience).
A Random Side Note About Hash Browns
Totally unrelated, but did you know that hash browns are the most disputed breakfast item in my family? My dad thinks they should always be crispy, but the frozen ones in this soup? Total exception. Soup makes its own rules.
Frequently Asked (and Sometimes Odd) Questions
- Can I make this vegetarian? Absolutely! Go for veggie broth and swap the cream of chicken for mushroom (even those weird “chicken-less” bouillon cubes if you’ve got ’em). No bacon? Smoked paprika gives a little hint of that flavor (not quite, but it’ll do in a pinch). Here’s an article I like on vegetarian soups.
- Can I use fresh potatoes instead? Sure thing—just peel and dice about 6 medium russets. Might need a bit more broth, and it’ll take longer to cook. But honestly, the frozen makes this so much easier, which is why I rarely bother with fresh.
- What if I don’t have cream cheese? I’ve tried with whipped cream cheese—works so-so. Greek yogurt makes it tangy. Honestly, I just keep a block or two tucked in the fridge for soup and cheesecake emergencies!
- Is this gluten-free? If you pick a gluten-free canned soup and broth, yep! Cheese and potatoes are naturally gluten-free, so you’re golden. (I once forgot to check and, well… regrets.) For more info on gluten-free soups, see this guide at Celiac.org.
- Can I thin it out if it’s too thick? Oh, for sure—a bit of milk, half and half, or even water in a pinch. Start with a splash and stir it up. Usually does the trick.
- Why is it called ‘crack’ soup? I think someone decided it was so addictive, you couldn’t stop at one bowl. Not the most original name, but it stuck (kinda like the soup in your bowl—it’s hearty stuff).
Ingredients
- 6 cups frozen diced hash brown potatoes
- 3 cups chicken broth
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 (1 oz) packet ranch dressing mix
- 1/2 cup cooked and crumbled bacon (plus extra for garnish)
- 1 cup whole milk
- 1/2 cup chopped green onions (plus extra for garnish)
- 1/2 teaspoon black pepper
Instructions
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1Add the frozen hash brown potatoes, chicken broth, cream cheese, ranch dressing mix, and black pepper 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 shredded cheddar cheese, cooked bacon, and milk. Mix until the cheese is melted and soup is well blended.
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4Stir in chopped green onions. Taste and adjust seasonings if needed.
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5Serve hot, garnished with additional bacon, cheddar cheese, and green onions if desired.
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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