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Crack Potato Soup: The Ultimate Comfort Food Recipe

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Creamy, cheesy, bacon-loaded Crack Potato Soup: an irresistibly addictive and easy comfort food.

Ingredients

Scale
  • 1 (32 ounce) package frozen shredded hash brown potatoes, thawed
  • 1 (1 ounce) package dry ranch dressing mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (16 ounce) container sour cream
  • 1/2 cup butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 6 cups chicken broth
  • 1 pound bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese, for topping
  • 1/4 cup chopped green onions, for topping

Instructions

  1. Prepare the Soup Base: In a large bowl, combine the softened cream cheese, cream of chicken soup, cream of mushroom soup, and sour cream. Use an electric mixer or a sturdy whisk to blend these ingredients together until smooth and well combined.
  2. Sprinkle in the ranch dressing mix, garlic powder, onion powder, and black pepper. Mix everything together until the spices are evenly distributed.
  3. Cook the Soup: In a large pot or Dutch oven, combine the thawed hash browns, the creamy mixture from the bowl, melted butter, and chicken broth.
  4. Stir everything together thoroughly to ensure that all the ingredients are well combined.
  5. Place the pot over medium heat and bring the soup to a simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 30 minutes, or up to an hour. Stir occasionally to prevent sticking.
  6. Check for thickness. If too thick, add more chicken broth. If too thin, simmer uncovered to thicken.
  7. Add Bacon and Cheese: Remove the pot from the heat and stir in most of the cooked and crumbled bacon, reserving some for topping.
  8. Stir in about half of the shredded cheddar cheese, reserving the rest for topping.
  9. Serve and Garnish: Ladle the soup into bowls.
  10. Top with remaining crumbled bacon and shredded cheddar cheese.
  11. Garnish with chopped green onions.
  12. Serve immediately.

Notes

  • Make sure hash browns are fully thawed for even cooking.
  • Ensure cream cheese is softened to prevent lumps.
  • Simmering longer allows flavors to meld and soup to thicken.
  • Stir occasionally to prevent sticking.
  • Adjust thickness with chicken broth or by simmering.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Cool completely, transfer to freezer-safe containers, leaving room for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://mmmflavors.com/crack-potato-soup/