Description

Get ready to fall in love with your new favorite comfort food — the Irresistible Crock Pot Crack Potato Soup. This creamy, cheesy, bacon-loaded delight is the ultimate answer to “what’s for dinner?” Whether you’re after quick breakfast ideas, easy dinner recipes, or a soul-warming meal to cozy up with, this easy recipe checks all the boxes. It’s rich, hearty, and full of flavor that satisfies on every level. From family dinners to comforting leftovers, it’s a foolproof hit that’ll have everyone asking for seconds.

Ingredients

Scale

1 (30 oz) bag of frozen diced hash brown potatoes (thawed)

1 (8 oz) package of cream cheese, softened

1 (1 oz) packet ranch seasoning mix

2 cups shredded cheddar cheese

1 (10.5 oz) can cream of chicken soup

4 cups chicken broth

1 cup cooked and crumbled bacon

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Fresh chopped parsley or green onions (for garnish)

Instructions

In your Crock Pot, combine the thawed hash brown potatoes, chicken broth, cream of chicken soup, ranch seasoning, garlic powder, onion powder, salt, and pepper.
Add cubed cream cheese and shredded cheddar cheese. Stir slightly to distribute.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, stirring occasionally.
About 15 minutes before serving, stir in most of the crumbled bacon (reserving some for topping).
Serve hot, garnished with remaining bacon, chopped parsley, or green onions.