If you’ve ever found yourself staring at a bag of potatoes, wondering what in the world to do with them besides yet another batch of mashed (don’t get me wrong, I love mashed, but sometimes you need a change!), then let me introduce you to my all-time cozy, cheesy secret weapon: Slow Cooker Crack Potato Soup. No, that name isn’t just for show—it’s seriously addictive.
Actually, this soup is famous by now in my circle, largely because the first time I tried it, I accidentally doubled the bacon and, well, no one complained. There was even a minor scuffle over who got to scrape the crockpot, which in my family is basically the highest compliment you can get. It’s the sort of soup you make on a drizzly Saturday when the house needs to smell like home. Or honestly, when you just can’t be bothered to babysit a stovetop for hours.
Why My People Keep Asking for It
I make this whenever the forecast says rain (or everyone says they’re “starving” and it’s 4pm). My family demolishes it because it’s creamy, cheesy, and—let’s be real—there’s bacon. Sometimes I can’t believe how lazy-proof it is, especially compared to those days I tried fiddling with fussy French potato soups (delicious, but who even has time for a mandoline on a Tuesday?). Oh, and pro tip: it reheats like a dream, so even if you make way too much (like me, every time?), lunch the next day is sorted. Or a snack, depending how patient you all are.
Here’s What Goes In (and What You Can Swap)
- 1 bag (about 800g or 30oz) frozen hash browns (southern style, but I’ve used shredded too. Or honestly, just peel and cube some fresh potatoes if you’re feeling zen)
- 1 can (10.5oz) cream of chicken soup (my grandma would insist on Campbell’s, but Aldi’s does the trick)
- 1 package (8oz) cream cheese, softened (once I was out and used a tub of garlic & herb—nobody complained, but it’ll taste a bit more herby)
- 2 cups chicken broth (homemade if I have it, but usually it’s the boxed stuff; veggie broth works if you don’t eat meat)
- 1.5 cups shredded cheddar cheese (sharp cheddar makes it extra zingy; Colby Jack is fine in a pinch)
- 6 slices cooked bacon, crumbled (or go wild and add more—turkey bacon’s ok too, if you must)
- 1/2 cup sour cream (sometimes a generous dollop of Greek yogurt instead, which is slightly tangier)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper (just a pinch or two; start light—you can always add more!)
- Optional toppings: Chopped chives, more cheese, extra bacon (can you ever have enough?), hot sauce, or even those fried onion bits from a can if you have ‘em
How I Actually Make It (No Judgment)
- Just toss the hash browns (frozen or fresh) into your slow cooker. No need to thaw. I mean, who has time?
- Add the cream of chicken soup, broth, garlic powder, onion powder, and a little cracked pepper. Stir it (as best you can—those frozen bits clump, but they’ll melt together don’t worry).
- Cube that cream cheese and toss it in too. (This is where I admit I used to just chuck in the brick whole, but it melts way better if you chop it.)
- Cover and cook on low for about 6 hours, or high for 3-4. Don’t peek too much, but give it a good stir once or twice about halfway through when it softens. This is when I usually sneak a small spoonful—cook’s privilege, right?
- When the potatoes are soft and everything’s looking creamy, stir in the shredded cheddar and sour cream. The bacon too, though sometimes I save a bit for sprinkling on top. Let it cook another 10-15 minutes so the cheese melts beautifully.
- Taste for salt, crack on a bit more pepper if you fancy. Ladle up, pile on the toppings, and try not to burn your tongue—it’s like lava at first!
Little Notes I Wish I’d Known Earlier
- If you’re using fresh potatoes, cut them really small, or you’ll be waiting all day for them to soften. Trust me, learned that the hard way.
- Go easy on the salt until the end—bacon, cheese, and soup mix have a sneaky way of making things saltier as it simmers.
- If it’s looking thin after cooking, you can mash a few potatoes against the side or toss in a handful more cheese. If you like it thicker (like I do!), just let it sit a bit with the lid off and it’ll thicken right up.
- I once swapped Greek yogurt for the sour cream thinking I was being clever—actually, it wasn’t bad, just a bit more tangy than usual, so just be warned.
Variations (Some Winners, One Oops)
- Spicy style: I once added a chopped jalapeño and a dash of hot sauce; not quite as family-friendly, but great for a crowd that loves heat!
- Vegetarian? Skip the bacon and cream of chicken, use veggie broth and maybe some smoked paprika for a bit of oomph.
- Loaded broccoli edition: Toss in a handful of frozen broccoli florets in the last hour. Works a treat. Just don’t add it at the start or it’ll basically disappear into mush (ask me how I know).
- Tried stirring in a whole cup of white beans once for extra protein. Honestly, it made the texture a little weird for me; maybe you’ll like it though?
If You Don’t Have a Slow Cooker (Been There…)
I swear by my battered old 6-quart Crockpot, but honestly, you can make this on the stovetop too. Just put it all in a big pot, keep the heat low, and stir often so the bottom doesn’t scorch. That said, the slow cooker makes it pretty hands-off, which is kind’a the whole point, yeah?
My cousin even tried making this in an Instant Pot set to slow cook. Actually, that worked fine—so don’t let the lack of a slow cooker stop you!
How To Store (If There’s Leftovers…)
Pop any leftovers in an airtight container, and stash it in the fridge. It’ll last 3-4 days easily, though honestly, in my house it never makes it past day two; someone always raids the pot midnight-style. Reheat gently in the microwave or on the stovetop (add a splash of broth or milk if it gets too thick).
This Is How We Serve Ours
Big bowls, a shower of extra cheddar, and a snowstorm of chives—because you can never have too much green, right?
Sometimes I put out sliced crusty bread or even a few potato chips for dipping (my brother claims that’s the only “proper” way). On cozy Sundays we pile in front of the telly and dig in while watching old episodes of Bake Off or a good rugby match. Couldn’t be easier.
Lessons Learned: My Best ‘Pro’ Tips
- Don’t try to rush the cheese—I once dumped it in at the start, and it got kind of rubbery. Waiting till near the end, after potatoes soften, makes it melt all dreamy.
- Chop your bacon before crisping! Less mess and more even bites. I always forgot, but now it’s second nature.
- If the cream cheese won’t melt, just whisk it with a little hot broth then stir it back in—it blends so much smoother that way.
Real Questions I’ve Actually Had
- Can I freeze this soup? Well, technically, you can. But the texture does get a bit grainy after thawing, so I usually just make what we need.
- Does it matter if I use light cream cheese? I’ve tried it and honestly, it’s fine; the soup’s just a touch less rich, but still tasty.
- I don’t like bacon, what else could I use? Some folks in my family swap in crispy fried onions or even sliced smoked sausage. Totally changes the flavour, but it works.
- Is there a way to make it gluten free? Yup! Just pick a gluten-free cream soup (I use Progresso’s sometimes, see Progresso Soups), and double-check your hash browns.
- Where do you get that cute soup ladle? (Not a joke, a friend saw it on Instagram!) I got mine years ago at World Market—they’ve still got some fun kitchen odds and ends if you fancy a browse.
- Could you use pre-cooked bacon bits? Yes, if you’re in a rush. But it tastes miles better with real, fresh bacon if you ask me.
If you want a spot-on list of slow cookers you can trust (with honest reviews, not just ads), Serious Eats has a great roundup. I wish I’d seen it before buying my first clunker (that thing took two hours just to warm up, yikes).
Anyway, let me know if you give this a whirl. And if you find a way to make it with fewer dishes to wash, I’m all ears!
Ingredients
- 1 (32 oz) bag frozen diced hash brown potatoes
- 4 cups low-sodium chicken broth
- 1 (8 oz) package cream cheese, softened
- 2 cups shredded cheddar cheese, divided
- 1 (1 oz) packet ranch dressing mix
- 1/2 cup cooked and crumbled bacon
- 1 cup sour cream
- 1/2 teaspoon black pepper
- 2 green onions, sliced (optional, for garnish)
Instructions
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1Add the frozen hash brown potatoes, chicken broth, ranch dressing mix, black pepper, and half of the crumbled bacon to the slow cooker. Stir to combine.
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2Dot the cream cheese over the top without stirring. Cover and cook on low for 6 hours, or until potatoes are tender.
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3Stir the softened cream cheese into the soup until well blended, then add 1 1/2 cups of shredded cheddar cheese and the sour cream. Stir until melted and smooth.
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4Serve in bowls, topped with remaining cheddar cheese, reserved bacon, and sliced 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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