Crack Potato Soup Slow Cooker 3-Ingredient. This easy slow cooker potato soup with just a few key items is the kind of food that shows up at a work party and everyone loves it right away. A friend at work made some on a cold day, and soon half the group wanted the recipe. It’s super smooth, full of soft potatoes, and has yummy salty bacon and cheese taste that makes you want more. Best of all, you just toss in three main things and let it cook – great for busy days, watching games, or quick cozy meals.
Creamy slow cooker crack potato soup bursts with soft hash browns, melty cheese, and crispy bacon flavor. Only three star ingredients make this dump-and-stir dream for potlucks or weeknights. Ultra-rich yet simple, it warms you up fast. Top with extras and pair with bread or salad for the perfect bite.
Serve it hot from the cooker with more cheese, bacon bits, and green onions if you want. It’s great with warm bread, toast, or rolls to dip. Add a fresh salad with zesty dressing to cut the richness. For parties, it goes well with sandwiches or veggie sticks and dip. Leftovers heat up nice for lunch, so make extra for guests.
Servings: 6
Ingredients
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1 (32 oz) bag frozen diced hash brown potatoes (no thaw needed)
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2 (10.5 oz) cans cream of potato soup
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4 cups low-sodium chicken broth
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8 oz cream cheese, soft and cubed
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2 cups shredded sharp cheddar cheese, divided
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8 slices thick bacon, cooked crisp and crumbled, divided
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1/2 tsp garlic powder (optional, but yummy)
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1/2 tsp onion powder (optional, but yummy)
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1/2 tsp black pepper, or to taste
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Salt, to taste (try 1/4 tsp first, fix later)
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Sliced green onions or chives for topping (optional)
Crack Potato Soup: Directions
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Spray your slow cooker inside with no-stick spray to make cleanup easy.
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Put in the frozen hash browns, potato soup cans, and chicken broth. Mix well and break up any big potato lumps.
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Add garlic powder, onion powder, pepper, and a tiny bit of salt if you like. You can add more later after cheese and bacon.
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Cover and cook on LOW 6-7 hours or HIGH 3-4 hours, until potatoes are soft and soup steams at the edges.
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45 minutes before eating, stir in cream cheese cubes and 1 1/2 cups cheddar. Cover and cook on LOW another 30-45 minutes. Stir a couple times until cheese melts smooth and thick.
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While cheese melts, fry bacon in a pan till extra crispy. Drain on paper towels, then chop into bits.
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Taste soup and add more salt or pepper if needed. If too thick, mix in a little extra broth or water.
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Stir half the bacon bits into the soup for flavor in every bite.
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Scoop into bowls. Add rest of cheddar, bacon, and green onions on top. Serve hot so cheese melts and bacon stays crunchy.
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For parties, set cooker to WARM. Put extra toppings in bowls so guests add their own.