Cozy Up with Creamy Slow Cooker Potato Soup Tonight
This Slow Cooker Potato Soup is a creamy, comforting dish perfect for chilly evenings.
Equipment
- - Slow Cooker
- - Skillet
Ingredients
For the Soup Base
- 32 oz Frozen Hash Brown Cubes No need to thaw
- 20 oz Cream of Chicken Soup Can substitute with cream of mushroom
- 6 cups Chicken Broth Vegetable broth for vegetarian option
- 1 tsp Onion Powder Fresh sautéed onions can be used
- 1 tsp Garlic Powder Or fresh garlic
- 1 tsp Black Pepper Adjust to taste
- 1 tsp Seasoned Salt Adjust based on preference
For Creaminess
- 8 oz Cream Cheese Softened
- 2 cups Heavy Cream Light cream is a lower-fat alternative
For Topping
- 1 lb Crispy Bacon Cook until crispy
- 2 cups Shredded Cheddar Cheese Sharp cheddar elevates flavor
- 1 cup Sliced Green Onions For garnish
Instructions
Cooking Instructions
- In a skillet, cook 1 lb of bacon over medium-high heat for 8-10 minutes until crispy. Transfer to a plate to drain, crumbling pieces for later use while reserving a quarter for garnish.
- Without thawing, add frozen hash brown cubes to the slow cooker. Pour in 6 cups of chicken broth and 20 oz of cream of chicken soup. Mix in 1 tsp each of onion powder, garlic powder, black pepper, seasoned salt, along with three-quarters of the cooked bacon.
- Cover and cook on low for 5-6 hours or on high for 2-3 hours until the potatoes soften.
- When potatoes are tender, switch slow cooker to high heat. Cut 8 oz of softened cream cheese into cubes, stir in 2 cups of shredded cheddar cheese and 1 cup of heavy cream. Cook uncovered for 30-45 minutes until melted and creamy.
- Taste the soup and adjust seasoning if needed.
- Ladle the creamy soup into bowls, garnishing with the reserved bacon, additional cheddar cheese, and a sprinkle of sliced green onions.
Notes
For optional flavor, try adding a sprinkle of paprika. Allow cream cheese to reach room temperature for smooth blending.