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Crock pot crack potato soup
Crock pot crack potato soup is so easy with hashbrowns and super tasty with all the cheese. Toss it all in the slow cooker for an easy meal.
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6
Calories: 594 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 30 oz frozen hashbrowns shredded
- 1 can cream of chicken soup 10.5 oz can
- 1/2 teaspoon Back pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 bacon slices cooked and chopped
- 8 oz cream cheese diced
- 1 1/2 cups shredded cheddar cheese
Instructions
- In a 6 quart slow cooker, add hashbrowns, cream of chicken soup, ranch mix, broth, and 8 sliced of chopped bacon. Cook on low for for 4-6 hours or high for 3-4.
- One hour before serving, stir in 1 cup cheddar cheese and the cream cheese.
- Cover and allow the cheeses to mel.
- Stir thoroughly to incorporate the cheese.
- Serve with the remaining cheddar cheese and the chopped bacon.
Cup of Yum
Nutrition Information
Calories
594kcal
(30%)
Carbohydrates
32g
(11%)
Protein
20g
(40%)
Fat
44g
(68%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
1537mg
(64%)
Potassium
722mg
(21%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
897IU
(18%)
Vitamin C
23mg
(26%)
Calcium
274mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 594
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 1537mg | 64% |
| Potassium | 722mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 23mg | 26% |
| Calcium | 274mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.