Slow Cooker Potato Soup That’s So Good You’ll Wanna Make It Over and Over
A hearty and comforting slow cooker potato soup made easy with frozen hash brown potatoes, savory bacon, and creamy cheese—all with minimal prep.
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.
Video
https://youtube.com/watch?v=I-pdeiCF8zA%3Fsi%3DKKTr7OJtva8zGio4
Notes
You can freeze leftovers but reheat slowly and add a splash of broth or cream to restore consistency.