This Crock Pot Crack Potato Soup has become a winter favorite in my kitchen. It’s thick, creamy, and loaded with cheesy potato goodness that wraps you up like your coziest blanket. Every spoonful is hearty and feels like it came from grandma’s stove—even though the slow cooker did all the heavy lifting. When I first made it, I had my doubts. I mean, frozen hash browns? But trust me—it works. Toss everything into the slow cooker, and by dinner, you’re rewarded with something that tastes like it simmered all day (because, well, it did). Top it with bacon, green onions, or whatever’s whispering to you from the fridge. This one’s been a hit at potlucks, snow days, and lazy Sundays. It’s a set-it-and-forget-it meal that never fails. Comfort food doesn’t get much easier—or more satisfying—than this.

1) Key Takeaways
2) Easy Crock Pot Crack Potato Soup Recipe
3) Ingredients for Crock Pot Crack Potato Soup
4) How to Make Crock Pot Crack Potato Soup
5) Tips for Making Crock Pot Crack Potato Soup
6) Making Crock Pot Crack Potato Soup Ahead of Time
7) Storing Leftover Crock Pot Crack Potato Soup
8) Try these Soups & Stews next!
9) Crock Pot Crack Potato Soup
10) Nutrition

1) Key Takeaways

This soup is slow-cooked with frozen hash browns and cheddar cheese.
It uses simple ingredients you probably already have at home.
The texture is creamy, with bits of bacon and green onions adding contrast.
This cheesey potatoes easy recipe makes for a comforting, warm meal.

2) Easy Crock Pot Crack Potato Soup Recipe

I made this soup on a snowy Sunday when nothing felt better than staying inside. I didn’t even change out of pajamas, if I’m being honest. This cheesey potatoes easy recipe became my go-to after that, because it hit all the right notes. It’s rich, it’s cheesy, and it feels like a hug in a bowl.

It all starts with a slow cooker and a bag of frozen hash browns. If you’ve never used frozen hash browns for soup before, let me tell you, they’re a weeknight hero. They melt into the broth and create the dreamiest texture. Cream cheese and cheddar turn this into something even picky eaters will fight over.

Now, if you’re the type who loves bacon, don’t skip that topping. It’s crispy, smoky, and pairs beautifully with the soft potatoes. I always add green onions too. They cut through the richness and give it just enough sharpness to balance the cream. I’ve made this recipe more times than I can count. It’s dependable, delicious, and just plain easy.

3) Ingredients for Crock Pot Crack Potato Soup

Frozen Hash Browns Frozen shredded hash browns are a lifesaver. No peeling or chopping. They cook down and create the perfect base.

Chicken Broth I like using a low-sodium version to control the salt. It gives the soup depth and brings everything together.

Cream of Chicken Soup This makes things creamy without much effort. It also adds a nice savory note that complements the cheese.

Cream Cheese Let it soften first. When stirred in near the end, it melts beautifully and makes the soup rich and silky.

Cheddar Cheese I always use sharp cheddar. It gives the best flavor and melts into the broth like a dream.

Green Onions These add brightness. I mix some into the soup and save a few for topping. They’re optional, but I love the crunch.

Black Pepper A little pepper rounds out the flavors. It adds warmth without overwhelming anything else.

Garlic Powder This adds depth and a bit of savory warmth. You won’t taste it outright, but you’d miss it if it weren’t there.

Cooked Bacon Crumbled bacon on top is a must. It adds crunch and a salty finish. You can stir some into the soup too if you’re feeling indulgent.

4) How to Make Crock Pot Crack Potato Soup

Step 1. Grab your slow cooker and add the frozen hash browns. Pour in the chicken broth. Stir in the cream of chicken soup, cheddar, green onions, pepper, and garlic powder.

Step 2. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4. You’re looking for the potatoes to become soft and easy to stir.

Step 3. About 30 minutes before you plan to eat, drop in the softened cream cheese and stir. You can break it into chunks first so it melts quicker.

Step 4. Add your crumbled bacon and give everything a good mix. Let it sit uncovered for those final 30 minutes to thicken a bit more.

Step 5. Ladle the soup into bowls and finish with extra bacon and green onions. Grab a spoon. This is your moment.

5) Tips for Making Crock Pot Crack Potato Soup

Use a block of cream cheese and soften it first. That makes it blend into the soup without clumps. I’ve tried shortcuts, but this always works best.

If you want your soup a little thinner, you can add extra broth before you serve. I like mine thick, but it’s easy to adjust to your taste.

This cheesey potatoes easy recipe shines brightest with good cheddar. Use freshly shredded if you can. The flavor’s sharper and it melts smoother.

6) Making Crock Pot Crack Potato Soup Ahead of Time

Making this soup ahead of time is easy. I’ve done it before busy work weeks and family visits. Just cook it as directed, let it cool, and transfer it to an airtight container.

It keeps in the fridge for up to four days. When you reheat it, stir in a splash of milk or broth to loosen things up. The soup thickens in the fridge.

Don’t add the bacon until right before you eat. That way, it stays crisp. Same with green onions. They’re best fresh for a little bite on top.

7) Storing Leftover Crock Pot Crack Potato Soup

Leftovers go into an airtight container and into the fridge. They’ll stay good for several days. I like to reheat mine on the stove over low heat so I can stir as it warms.

This cheesey potatoes easy recipe actually gets better the next day. The flavors settle in and meld together even more.

If the soup seems too thick after chilling, just add a splash of chicken broth or even water. Stir it in gently while reheating and it comes right back to life.

8) Try these Soups & Stews next!

9) Crock Pot Crack Potato Soup