Crockpot Crack Potato Soup
Crockpot Crack Potato Soup is an easy and delicious meal made with hashbrowns and cheese. Perfect for a cozy dinner.
Equipment
- 6 quart slow cooker
Ingredients
- 30 oz frozen hashbrowns shredded
- 1 can cream of chicken soup (10.5 ounces)
- 0.5 teaspoon black pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 slices bacon cooked and chopped
- 8 oz cream cheese diced
- 1.5 cups shredded cheddar cheese
Instructions
- In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon.
- Cook on low for 4-6 hours or high for 3-4 hours.
- One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
- Cover and allow the cheeses to melt.
- Stir thoroughly to incorporate the cheese.
- Serve with the remaining cheddar cheese and the chopped bacon.
Notes
Hand grate the cheese for smoother melting. You can add chicken or ham for variations. Use liners for easy cleanup.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 25mgIron: 8mg
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