Crock Pot Crack Potato Soup
Ingredients:
6 cups frozen diced hash browns (or 4 large russet potatoes, peeled and diced)
1 lb bacon (cooked and crumbled)
1 cup shredded cheddar cheese
1 package (8 oz) cream cheese (softened)
1 cup sour cream
1 packet ranch seasoning mix (1 oz)
4 cups chicken broth
1 cup heavy cream or milk
Salt and pepper to taste
Optional garnish: chopped green onions, extra bacon, or cheese
Instructions:
Prep the crock pot:
Spray the crock pot insert with nonstick cooking spray for easy cleanup.
Combine the ingredients:
Add the hash browns (or diced potatoes), crumbled bacon (reserve some for garnish), shredded cheddar cheese, cream cheese, sour cream, ranch seasoning mix, and chicken broth into the crock pot. Stir to combine.
Cook the soup:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender.
Blend (optional):
For a creamier texture, use an immersion blender to blend part of the soup directly in the crock pot, or transfer half to a blender and puree before returning it to the pot.
Finish with cream:
Stir in the heavy cream or milk during the last 15–20 minutes of cooking. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and top with chopped green onions, extra bacon, or shredded cheese as desired.