Description
Crack Potato Soup is a rich, creamy, and comforting soup loaded with tender hash brown potatoes, savory bacon, melted cheddar cheese, and a blend of comforting flavorings including ranch seasoning and cream cheese. This hearty soup is perfect for a cozy meal and can be topped with bacon, cheddar, green onions, and sour cream for added deliciousness.
Ingredients
Scale
Main Ingredients
- 1 (32 ounce) package frozen shredded hash brown potatoes, thawed
- 1 (1 ounce) package dry ranch dressing mix
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, melted
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 1 pound bacon, cooked and crumbled
Toppings
- 1 cup shredded cheddar cheese, for topping
- 1/4 cup chopped green onions, for topping
- Sour cream, for serving (optional)
Instructions
- Thaw Potatoes: Ensure frozen shredded hash brown potatoes are completely thawed before beginning the soup preparation.
- Mix Soups: In a large bowl, whisk together the condensed cream of chicken soup and the condensed cream of mushroom soup until smooth.
- Prepare Cream Cheese: Confirm that the cream cheese is softened to room temperature to mix smoothly into the soup.
- Melt Butter: Melt the butter either in a microwave-safe bowl or on the stovetop in a small saucepan.
- Combine Ingredients: In a large mixing bowl, add thawed hash browns, ranch dressing mix, both soups, softened cream cheese, melted butter, chopped onion, garlic powder, and black pepper. Mix thoroughly until fully combined.
- Transfer to Pot: Pour the potato mixture into a large stockpot or Dutch oven for cooking.
- Add Broth: Pour in the chicken broth and stir well to combine, making sure no lumps of cream cheese remain.
- Heat Soup: Place the pot over medium heat and bring the soup to a gentle simmer.
- Simmer: Reduce heat to low and simmer the soup for at least 30 minutes, up to one hour, stirring occasionally to prevent sticking or burning.
- Adjust Consistency: Check the soup’s thickness; add more chicken broth if too thick, or simmer longer if too thin.
- Add Bacon: Stir most of the cooked and crumbled bacon into the soup, reserving some for garnish.
- Add Cheese: Mix about half of the shredded cheddar cheese into the soup until melted, reserving the rest for topping.
- Combine Thoroughly: Stir the soup so bacon and cheese are evenly distributed and the cheese is fully melted.
- Serve: Ladle hot soup into individual bowls.
- Add Toppings: Sprinkle the remaining shredded cheddar cheese over each bowl.
- Garnish: Top with reserved crumbled bacon and chopped green onions.
- Optional Sour Cream: Add a dollop of sour cream to each bowl if desired.
- Enjoy Hot: Serve immediately while the soup is hot and the cheese is melted and gooey.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or use vegetarian bacon.
- Make sure hash browns are fully thawed to ensure even cooking and proper texture.
- Stir frequently during simmering to avoid soup sticking to the bottom and burning.
- Adjust seasoning by adding more black pepper or garlic powder if desired.
- This soup can be made ahead and reheated; add extra cheese and toppings just before serving.
- Sour cream topping is optional but adds a creamy tang that complements the rich flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 65 mg
Keywords: crack potato soup, creamy potato soup, bacon potato soup, hash brown soup, cheesy potato soup
