This Crock Pot Crack Potato Soup is creamy and comforting, packed with tender potatoes and delicious bacon. It’s the perfect cozy dish for chilly nights!
Honestly, it’s hard not to smile when you take a spoonful of this soup. The bacon crumbles are like little happiness bites—who can resist? 😄
I love that I can just toss everything into my Crock Pot in the morning and come home to a hot, tasty soup ready to enjoy. It couldn’t be simpler!
Key Ingredients & Substitutions
Hash Brown Potatoes: I love using frozen hash browns for their convenience. If you don’t have them, you can use fresh peeled and diced potatoes—just chop them small so they cook evenly!
Cream Cheese: This adds creaminess to the soup. If you’re looking for a lighter version, you can replace it with Greek yogurt or cottage cheese for a similar texture. Just blend it in well.
Ranch Seasoning Mix: This gives the soup its signature flavor. If you prefer to make it from scratch, mix equal parts of dried dill, garlic powder, onion powder, and black pepper.
Bacon: I’m all for the extra bacon bits on top! If you’re vegetarian, consider using smoked paprika or caramelized onions for a pop of flavor instead.
Cheddar Cheese: Sharp cheddar is my go-to for this recipe. You can also try pepper jack for a little kick or use dairy-free cheese if needed.
How Do I Get the Creamiest Texture?
Getting a creamy texture in this soup is crucial to enjoying every spoonful. Here’s how to do it right:
- Soften the cream cheese before adding it to the Crock Pot. This makes it easier to blend smoothly.
- Stir well after adding the sour cream, ensuring it mixes thoroughly into the soup.
- For an extra silky texture, use an immersion blender to puree some of the soup before serving. This breaks down the potatoes while keeping the rest intact for a hearty bite.
Crock Pot Crack Potato Soup
Ingredients You’ll Need:
- 1 (32 oz) bag frozen hash brown potatoes
- 1 (8 oz) package cream cheese, softened and cubed
- 1 (16 oz) package frozen chopped broccoli (optional)
- 1 (2 oz) package ranch seasoning mix
- 2 cups shredded cheddar cheese, plus extra for topping
- 6 slices cooked bacon, crumbled, plus extra for topping
- 4 cups chicken broth
- 1 cup sour cream
- 1/2 cup chopped green onions (optional)
- Salt and pepper to taste
- Paprika and dried parsley for garnish (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time, followed by anywhere from 3 to 8 hours in the Crock Pot, depending on whether you’re cooking on high or low. It’s easy to throw together in the morning and come home to a warm, comforting meal!
Step-by-Step Instructions:
1. Preparing the Crock Pot:
Start by spraying the inside of your Crock Pot with non-stick cooking spray. This helps to prevent sticking and makes for easier cleanup later on.
2. Combining the Ingredients:
In your Crock Pot, add the frozen hash browns, cubes of cream cheese, frozen chopped broccoli (if you want that extra nutrition), ranch seasoning, shredded cheddar cheese, and crumbled bacon. Give it a good stir to mix everything up.
3. Adding the Broth:
Now, pour in the chicken broth over the ingredients. Make sure everything is nicely combined. It’s like a big warm hug in there!
4. Cooking Time:
Cover the Crock Pot and set it to cook on low for 6-8 hours or on high for 3-4 hours. Your soup is ready when the potatoes are tender and everything is heated through. You can relax or take care of other things while it cooks!
5. Adding Creaminess:
About 30 minutes before you’re ready to eat, stir in the sour cream and chopped green onions (if you’re using them). This adds that wonderful creamy texture and a touch of freshness to the soup.
6. Seasoning:
Give your soup a taste and season it with salt and pepper to your liking. Adjust it to suit your palate—this is your comfort food after all!
7. Serving It Up:
Once the soup is ready, ladle it into bowls and top each portion with extra shredded cheddar cheese, crumbled bacon, and a sprinkle of paprika and dried parsley if you like. It looks so tempting!
8. Enjoy:
Serve this creamy, hearty soup hot, with crackers or crusty bread on the side. It’s the perfect dish to warm your heart and fill your belly!
Enjoy your Crock Pot Crack Potato Soup—it’s packed with cheesy goodness and bits of bacon that will make every bite delightful!
Can I Use Fresh Potatoes Instead of Frozen Hash Browns?
Yes, you can absolutely use fresh potatoes! Just dice them into small pieces, about 1-inch cubes, so they cook evenly. You may need to adjust the cooking time, as fresh potatoes might take a bit longer to soften.
Can I Make This Soup Vegetarian?
Definitely! You can substitute the chicken broth with vegetable broth and omit the bacon. To add some savory flavor, consider including sautéed mushrooms or smoked paprika in place of the bacon for that heartiness.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave. If the soup thickens, you can add a splash of broth or milk to reach your desired consistency.
Can I Freeze This Soup?
Yes, this soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating! Just be sure to stir in fresh sour cream or cheese after reheating for the best texture.
