Crock Pot Crack Potato Soup
Ingredients:
6 cups frozen diced hash brown potatoes
1 small onion, finely chopped
3 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 package (8 ounces) cream cheese, softened
1 can (10.5 ounces) cream of chicken soup
1 1/2 cups shredded cheddar cheese
1 cup cooked bacon, crumbled
1 cup heavy cream or whole milk
Optional toppings: sliced green onions, extra cheese, extra bacon
Instructions:
Add the frozen hash browns, chopped onion, chicken broth, salt, pepper, garlic powder, and onion powder to the crock pot. Stir to combine.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are tender.
Add the softened cream cheese and cream of chicken soup. Stir well until mostly melted and smooth.
Pour in the heavy cream and stir again. Cover and cook for another 20 to 30 minutes on low until the soup is creamy and heated through.
Stir in the shredded cheddar cheese and crumbled bacon, reserving some for topping if desired. Let cook for 10 minutes, stirring occasionally, until the cheese is fully melted.
Taste and adjust seasoning if needed.
Ladle into bowls and top with green onions, extra cheese, and bacon if desired. Serve hot.
Serving Suggestions:
Serve this soup with crusty bread, garlic toast, or a simple side salad for a comforting meal.
Tips for Best Results:
Use full-fat dairy for the creamiest texture.
If you prefer a thicker soup, mash some of the potatoes directly in the crock pot.
Leftovers reheat well and taste even better the next day.
This crock pot crack potato soup is rich, creamy, and loaded with bacon and cheese, making it the kind of comfort food everyone asks for again and again.