Crock Pot Crack Potato Soup
Frozen hash browns, bacon and ranch mix slow cooked in chicken broth and cream of chicken soup, finished with cheddar and cream cheese. Serves 8.
Want This Recipe Later?
Ingredients
- 1 bag frozen shredded hash browns 30 to 32 ounces, straight from the freezer
- 3 cans chicken broth 14.5 ounces each
- 1 can cream of chicken soup 10.5 ounces; unsalted if you can find it
- 1 package ranch dressing mix 1 ounce, dry
- 1 pound bacon cooked and chopped
- 2 cups cheddar cheese shredded
- 8 ounces cream cheese 1 package, cubed
Instructions
- Put the frozen hash browns, chicken broth, cream of chicken soup, ranch dressing mix and bacon in a 6-quart slow cooker and stir to combine.
- Cover and cook on LOW for 8 hours, keeping the lid on.
- About 15 minutes before serving, stir in the cheddar and cream cheese. Use a whisk to work the cream cheese into the soup, then cover and heat until both are melted and the soup is steaming hot (165°F).
- Ladle the soup into bowls and top with extra cheddar, bacon or sliced green onions, if you like.
Notes
Add the hash browns frozen. Cut the cream cheese into small cubes and let it come to room temperature so it melts without streaks. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F with a splash of broth.
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 27.1gProtein: 18.8gFat: 29gSodium: 1827mgFiber: 2.4gSugar: 2.9g