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Slow Cooker Crack Potato Soup
Creamy slow cooker crack potato soup made with hash browns, ranch seasoning, bacon, cheddar, and cream cheese. A rich, comforting bowl topped with crispy bacon.
Servings 6 servings
Calories 574kcal
Equipment
- Slow Cooker
Ingredients
- 32 ounce frozen diced hash brown potatoes
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 ounce packet dry ranch seasoning mix
- 4 cups chicken broth
- 10.5 ounce cream of chicken soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 8 slices bacon cooked and crumbled (divided)
- 8 ounce cream cheese cut into cubes and softened
- 1 ½ cups shredded sharp cheddar cheese divided
- ½ cup sour cream
- Chopped green onions for garnish
Instructions
- Add the hash browns, diced onion, minced garlic, half of the bacon, and the ranch seasoning mix to the slow cooker.
- Pour in the chicken broth and cream of chicken soup and stir to combine. Add the salt, pepper, garlic powder, onion powder, and smoked paprika.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are tender and the soup is hot.
- Stir in the sour cream, cream cheese cubes, and 1 cup shredded cheddar cheese. Cover and cook for another 15–20 minutes, stirring occasionally, until melted and smooth.
- Ladle into bowls and top with the remaining bacon, cheddar cheese, and chopped green onions.
Notes
Nutrition
Calories: 574kcal | Carbohydrates: 40g | Protein: 18g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 93mg | Sodium: 2204mg | Potassium: 661mg | Fiber: 3g | Sugar: 3g | Vitamin A: 978IU | Vitamin C: 14mg | Calcium: 276mg | Iron: 2mg