Crack Potato Soup
This creamy delicious crack potato soup is made with chunky frozen potatoes, ranch seasoning, cheddar cheese, and bacon.
Servings 8 servings
Calories 559kcal
Ingredients
- 1 (30-32 ounce) bag frozen shredded hash brown potatoes
- 16 ounces bacon, chopped, cooked, and drained
- 32 ounces low sodium chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (1 ounce) envelope ranch dressing mix
- 1/2 cup sour cream
- 1/2 teaspoon dried dill
- 1/2 teaspoon black pepper
- 8 ounces cream cheese
- 1 cups sharp cheddar cheese
Garnish:
- green onions
- bacon, chopped, cooked, and drained
Instructions
- Place the hash browns, bacon, chicken broth, cream of chicken soup, Ranch dressing mix, sour cream, dill, and black pepper in a 6-quart slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 15 minutes before serving, stir in cream cheese, and cheddar cheese. Cover and continue to cook on high until cheeses are melted. Whisk soup to get cream cheese to break down and mix into the soup.
Nutrition
Serving: 1serving | Calories: 559kcal | Carbohydrates: 28g | Protein: 18g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1351mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 9mg | Calcium: 162mg | Iron: 2mg