Let’s Talk About Soup Nights (And Potato Love)
Okay, hear me out—there’s something slightly magical (or maybe just super comforting) about coming home to a slow cooker that smells like pure heaven. The kind of day when you’re cold from head to toe, maybe you lost a sock, and all you want is to burrow into pajamas and eat something so delicious you forget your troubles. For me, that’s this Crock Pot Crack Potato Soup. No joke, the first time I made it, I wondered if it was legal to make soup taste this good. My brother claims he only shows up for dinner at my place if he sniffs this cooking from the driveway. Can’t blame him, honestly.
And you wouldn’t know it, but one time I totally forgot to add the cheese (seriously, who forgets cheese?) and it was still pretty tasty, but much less “crack-y.” Lesson learned: cheese is destiny here.
Why You’ll Absolutely Want to Make This (Trust Me)
- I whip this up when I can’t be fussed with chopping but still want to feed a crowd (or just eat leftovers for breakfast—don’t judge)
- My family’s wild about this because it’s creamy without feeling too heavy, and because bacon. Always bacon.
- I used to worry it was too easy, like maybe it wouldn’t wow anyone. But then my sister-in-law texted me at midnight for the recipe after tasting it. Cha-ching. (Confession: I rarely measure the cheese and it’s always a hit.)
- If you hate peeling potatoes, good news—frozen hashbrowns are the MVP here
- Honestly, it’s my go-to when I want something low effort but big payoff (especially during football season—this pairs surprisingly well with shouting at the TV)
- Probably the best part: you chuck it all in the crock pot and walk away. Not sure what else could be better, except maybe someone else cleaning up
What You’ll Need – And A Few Shortcuts
- 1 bag (about 26oz) frozen hashbrown potatoes (sometimes I grab the diced ones, sometimes shredded—no one’s ever noticed)
- 1 can (10.5 oz) condensed cream of chicken soup (honestly, sometimes I swap in mushroom or celery if that’s what I’ve got—no big difference)
- 1 package (8oz) cream cheese, softened (full-fat is creamier but I’ve used light and no one rioted)
- 2 cups chicken broth (I just use water plus a bouillon cube sometimes if the pantry’s looking sad)
- 1 1/2 to 2 cups shredded cheddar cheese (I just grab a couple loose handfuls—pre-shredded is fine, but grating your own is next-level)
- 1/2 cup cooked, crumbled bacon (or more, if you’re feeling wild; I keep a stash of real bacon bits as backup. You do you.)
- 1/2 cup chopped green onions (I forget these half the time and nobody complains)
- Salt and pepper, to taste (I skip salt if my bacon and broth are salty enough—honestly, sometimes I forget the pepper too)
- Optional add-ins: garlic powder, a dash of hot sauce, or even a sprinkle of ranch seasoning—up to you.
How To Make It – In My Not-So-Perfect Way
- Grab your slow cooker and toss in the frozen potatoes, soup, broth, and half the bacon. (If the potatoes freeze solid together in one brick, just whack ‘em a few times on the counter; it works, trust me.)
- Give it a good stir—actually, I tend to just kind of poke things around with a spoon until it looks mixed. Not scientific at all.
- Drop in the cream cheese in dollops (I break it up a bit with my hands—don’t worry if it’s uneven, it melts in the end.)
- Put the lid on and set to low for about 6-8 hours, or on high for 3-4 hours. (This is when I usually run errands or attempt to fold laundry, but, you know, half-heartedly.)
- After about 5 hours (if you’re home), give it a stir to help the cream cheese melt smoother. If not, it actually still works if you just wait.
- Stir in most of the cheddar cheese, reserving a bit for topping. Taste a spoonful—seriously, this is when I start “sampling” and half the cheese disappears.
- Add salt and pepper if you want. I find it barely needs any, but everyone’s palate is different.
- Ladle into bowls and sprinkle with green onions, the rest of the bacon, and remaining cheese. Or just sprinkle it right in the pot. No rules here.
Notes: Stuff I’ve Figured Out (Usually the Hard Way)
- If you accidentally add too much broth, just let it cook uncovered the last 30 minutes to thicken.
- Cream cheese not melting? Whisk it a bit to smooth out the little “fluff nuggets”—they’ll disappear with stirring. Or… call them texture, as I once did.
- I once thought I could double the recipe (turns out my crock pot panicked—and so did I). Just go for 1.5x unless you’re sure it’ll fit!
Variations I’ve Tried (And One I Definitely Wouldn’t)
- Mexican twist: Toss in canned green chiles, swap in taco cheese mix, hit it with fresh cilantro. Solid win.
- Veggie version: Sub veggie broth for chicken and toss in corn or broccoli. Tastes cheery and somehow more virtuous.
- Once tried sweet potatoes… um, wouldn’t recommend? Kind of confused everyone’s taste buds. (But hey, maybe you’re more daring than me!)
Don’t Sweat the Equipment
I use my battered oval slow cooker (it’s at least ten years old—still chugging along like an old pickup) but any standard “crock pot” will do. Forgot yours at a friend’s house? You could get away with a Dutch oven on very low heat in the oven (around 300°F, 150°C), just check and stir every hour to avoid scorched bottoms. Seen it done, tasted great.
How to Store It (If It Lasts That Long!)
Store leftovers in a lidded container in the fridge and it’ll keep for 3 days, maybe four if you’re a gambling soul. Just know that in my house, the “leftovers” rarely make it past breakfast the next morning. Reheat gently on the stove or zap in the microwave, add a splash of milk if it seems thick. Freezing is okay but it might get a bit grainy; honestly, I’m usually not patient enough to wait for it to thaw.
Favorite Ways to Serve (And a Slight Digression About Garlic Bread)
We always serve this with thick slices of crusty bread—preferably toasted under the broiler with way too much butter and garlic. (Look, I know what I’m about.) Once we did a soup-and-salad thing and everyone just fished out the bacon and went back for thirds. So bread is best. If you want to get fancy, a sprinkle of chives and a dollop of sour cream does wonders; but really, a big bowl and warm spoon are all you need most nights.
Pro Tips I Learned the (Kinda) Hard Way
- If you try to hurry and dump all the cheese in at the start, it’ll separate and look a bit like a wizard’s potion. Better to add it once things are hot and almost ready.
- Once I skimped on bacon, hoping nobody would notice. Mistake—there were mutinous looks. Bacon rationing is never the move.
- Don’t skip stirring; sometimes molten cheese hides at the bottom and scorches, which is quite the tragic soup plot twist.
FAQ (Because People Actually Ask Me This)
- Can I make this ahead? Absolutely—actually, I think it tastes even better the next day. Just warm it gently and stir well.
- What if I don’t have cream of chicken soup? Use cream of mushroom, celery, or even a homemade white sauce. Or, here’s a quick version from Gimme Some Oven—tried and true.
- Can I make this vegetarian? Sure thing—skip the bacon (or use veggie “bacon” if you have it) and use veggie broth. It’s still super tasty, though not quite as “crack” level, if I’m honest.
- Can I make it on the stovetop? Yeah, just simmer everything over low heat in a big pot; you’ll need to stir more often and maybe cook it closer to an hour, but it works in a pinch.
- Do I really need green onions? Nah—sometimes I forget them entirely. Maybe add parsley or nothing at all. The soup itself is the real main event.
- Got a link for homemade bacon bits? I just use bacon from our local market, but when I’m in a bind, Simply Recipes has a good how-to here.
And by the way, has anyone else ever dropped an entire bag of potatoes on their foot? No? Just me? Anyway, soup helps.
Ingredients
- 1 (30 oz) bag frozen diced hash brown potatoes
- 3 cups low-sodium chicken broth
- 1 (8 oz) package cream cheese, cubed and softened
- 1 (10.5 oz) can condensed cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 (1 oz) packet dry ranch dressing mix
- 8 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
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1Add the frozen hash brown potatoes, chicken broth, cream of chicken soup, ranch dressing mix, half of the bacon, and half of the green onions to the crock pot.
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2Stir to combine, then cover and cook on low for 6 hours or until potatoes are tender.
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3Add the cubed cream cheese and shredded cheddar cheese. Stir until melted and the soup is smooth.
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4Season with salt and pepper to taste. Ladle soup into bowls.
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5Garnish each serving with remaining bacon, green onions, and extra cheddar cheese 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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