Description
A comforting and hearty potato soup made effortlessly in a crockpot using frozen hash browns.
Ingredients
- 1 pound bacon
- 8 cups frozen diced hash brown potatoes (two 2-pound bags)
- 1 teaspoon seasoned salt (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 6 cups chicken broth (48 ounces)
- 2 (10-ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese (divided)
- 8 ounces cream cheese (softened and cut into cubes)
- 1 cup heavy cream
- Salt (to taste)
- Sliced green onions or chives (for topping)
Instructions
- In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and set aside.
- Place the frozen diced hash browns into the bottom of a Crockpot.
- Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
- Pour in the chicken broth and add the cream of chicken soup. Stir until everything is combined. Mix in about three-quarters of the crumbled bacon and save the rest for topping later.
- Cover and cook on low for 5–6 hours or high for 2–3 hours, stirring occasionally until the potatoes are fork-tender.
- Stir in 1 cup of the shredded cheddar cheese, the cubed cream cheese, and the heavy cream. Cover and cook on high for another 30–45 minutes, stirring occasionally, until all the cheeses are melted and the soup is creamy.
- Taste the soup and add extra salt, pepper, or garlic powder if desired.
- Ladle the soup into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.
Notes
You can add more veggies like chopped carrots or celery for extra nutrition. For a unique twist, use different types of cheese.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American