That first hiss from the cooker tells you something good is happening. You recall making soups that take forever and leave you waiting around. But this recipe teams up with your slow cooker and frozen potatoes for a straightforward way to get dinner done with less fuss.
You catch the scent of bacon and cheese filling your kitchen as the cooker gradually works its charm. The frozen hash browns kinda melt into tender pulls of potato goodness that don’t need any peeling or chopping. It’s the kinda comfort food that’s just waiting for your next spoonful.
Plus, you spot that the broth depth is just enough to keep things soupy but not watery, giving you that scrumptiously creamy bite every time. When the float valve pops or you do the quick release, you know you’re moments away from a cozy bowl of yum.
The Real Reasons You Will Love This Method
- Frozen potatoes save you tons of time 'cause no peelin' or dicing needed whatsoeva.
- The slow cooker blends flavors real good, letting that bacon and garlic powder soak in deep.
- You don’t gotta babysit the pot; just set it and forget it til the steam cues tell you it’s done.
- The tender pull of those potatoes will surprise you; they stay soft but still have a nice texture.
- The creamy cheese and cream cheese combo makes the soup rich but not heavy, perfect for cozy nights.
All the Pieces for This Meal
- 1 pound bacon, divided use (crispy, crumbled, and saved half for topping your soup later on)
- 2 (2 pound) bags frozen hash brown cubes (these are the stars here, don’t thaw 'em!)
- Seasoned salt (about 1 teaspoon) if you wanna add a little extra pop
- 1 teaspoon onion powder and 1 teaspoon garlic powder to boost flavor real nice
- 1 teaspoon black pepper, for a little bit of bite
- 48 ounces chicken broth (6 cups) for the perfect broth depth in the slow cooker
- 2 (10 ounce) cans cream of chicken soup for creamy body
- Cheddar cheese, 2 cups shredded and split; plus 8 ounces cream cheese cubed and softened
- 1 cup heavy cream, adding that silky smooth finish
- Green onions or chives sliced for topping cause a pop of color and fresh zing
How It All Comes Together Step by Step
- Cook your bacon in a skillet over medium heat 'til it gets crispy. Don’t rush this part; crispy bacon changes everything. Take it out and set aside on paper towels to drain.
- Once the bacon is cool, crumble it up nice and fine. Set half of it aside for your garnish later on.
- Grab a 6-quart slow cooker and toss in the frozen hash brown cubes right from the freezer. Sprinkle in seasoned salt, onion powder, garlic powder, and black pepper.
- Pour in the chicken broth and the two cans of cream of chicken soup. Use a spoon to stir everything up. Then mix in half the shredded cheddar and half the bacon crumbs.
- Slap the lid on that cooker and set it low for 6-8 hours or high for 3-4 hours. You’ll know when the potatoes have that tender pull you want.
- After the slow cooking is done, add in the cubed cream cheese. Stir it good for 10-15 minutes until it melts and blends in smooth. You can use a potato masher or an immersion blender here if you want a creamier texture.
- Last, stir in the rest of the cheddar cheese until it melts nice and gooey. Ladle into bowls and top with your reserved bacon and extra cheese if you’re feeling fancy.
Time Savers That Actually Work
- Using frozen hash browns means you skip any peeling, chopping, or thawing. Dump 'em straight in and you’re good.
- Crisping the bacon in the skillet while getting your slow cooker stuff together saves you a step later.
- Pre-grate your cheddar cheese and keep it in the fridge all ready; then you just grab and go.
- Softening cream cheese in advance at room temperature helps it melt faster when you add it to the soup.
- Use an immersion blender right in the cooker if you’re pressed for time and want it smoother; just don’t forget to unplug it when you’re done!
What It Tastes Like Fresh From the Pot
When you scoop up a bowl fresh from the cooker, the soup has a creamy texture that’s rich but not too thick. The flavors of garlic and onion powder kinda dance gently with the salty bacon.
The tender pull from the potatoes gives each bite a nice soft chunkiness that makes it feel like home. The cheddar cheese melts into pockets of gooey goodness, especially when you get a crispy bacon crumb on top.
There’s a warmth from the broth and cream that kinda wraps around your tongue like a hug. It’s simple and cozy, not trying too hard, just pure comfort in a bowl.
Those green onions or chives add a little fresh brightness, kinda cutting through the richness in a perfect way you didn’t even know you wanted.
How to Store This for Later
If you got leftovers (and you probably will), storing this soup is pretty simple. Let it cool a bit before moving to containers.
Put it in airtight containers and pop in the fridge for up to 3-4 days. Reheat it slowly on the stove or in the microwave, stirring every so often to keep the cream cheese happy and smooth.
You can also freeze it in freezer-safe containers or bags. Just thaw overnight in the fridge before reheating. The texture might change a little but it’s still tasty and satisfying when warmed up.
When reheating, add a splash of chicken broth or cream if it’s gotten too thick. That quick release from frozen to warm soup happens best with a little extra liquid to bring it back.
The FAQ Section You Actually Need
- Can I use fresh potatoes instead of frozen hash browns?
You sure can, but frozen ones save you peeling and chopping. Fresh potatoes might take more water and longer cook times, so keep an eye on that broth depth and cooking time. - Is it okay to skip the cream cheese?
It’s gonna change the creaminess level but if you gotta, just add a bit more heavy cream or extra cheddar to keep it creamy. - What’s the float valve for on my slow cooker?
Actually, slow cookers don’t have float valves—that’s pressure cooker talk. But if you’re adapting this recipe to a pressure cooker, watch that float valve for cooking done signals. - Can I use turkey bacon instead of regular bacon?
Absolutely, turkey bacon works fine but it’s gonna have a milder flavor. You might wanna add a little smoked paprika or extra seasoning to boost flavor. - How can I make it less thick if it’s super dense after cooking?
Add chicken broth or milk as you reheat and stir to loosen it up. That quick release steam cue from heating helps it get thinner too. - Can I double this recipe for a big crowd?
Sure thing, just use a bigger slow cooker if you got one or cook in batches. Keep an eye on the broth depth so it doesn’t dry out or get too soupy.
Slow Cooker Potato Soup That’s So Good You’ll Wanna Make It Over and Over
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 pound bacon divided use
- 4 pounds frozen hash brown cubes do not thaw
- 1 teaspoon seasoned salt optional
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 48 ounces chicken broth 6 cups
- 20 ounces cream of chicken soup 2 (10 oz) cans
- 2 cups shredded cheddar cheese divided use
- 8 ounces cream cheese softened to room temperature and cubed
- 1 cup heavy cream
- salt to taste
- sliced green onions or chives for topping
Instructions
Instructions
- Cook bacon in skillet until crispy. Drain on paper towels and crumble.
- Set aside half the crumbled bacon for topping later.
- Add frozen hash brown cubes to 6-quart slow cooker. Season with seasoned salt, onion powder, garlic powder, and pepper.
- Pour in chicken broth and cream of chicken soup. Stir to combine. Mix in half the cheddar cheese and half the bacon.
- Cover and cook on low for 5-6 hours or high for 2-3 hours, until potatoes are tender.
- Add cream cheese cubes and stir for 10-15 minutes until well blended. Use a masher or immersion blender for smoother texture if desired.
- Stir in remaining shredded cheddar. Ladle into bowls and top with reserved bacon and green onions or chives.
