Crockpot Loaded Potato Soup
Thick, creamy loaded potato soup made in the slow cooker with frozen hash browns, bacon, and cheddar. No peeling, no chopping, just dump it in and let it cook.
Ingredients
- 32 oz frozen diced hash browns
- 4 cups chicken broth
- 10.5 oz can cream of chicken soup
- 10.5 oz can cream of mushroom soup
- 1/3 cup bacon pieces plus more to serve
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz cream cheese
- 1 cup cheddar cheese plus more to serve
Instructions
- Grease the insert of the slow cooker.
- Add the hash browns, chicken broth, both cans of condensed soup, bacon, and seasonings. Stir to combine.
- Cook on high for 3 hours or low for 6 hours, until the potatoes are tender.
- About 1 hour before it's ready, cut the cream cheese into small cubes and add it along with the cheddar cheese. Stir to combine.
- Continue cooking for the final hour.
- Serve in bowls and top with extra cheddar cheese and bacon pieces.
Notes
Cube the cream cheese small so it melts in smoothly instead of leaving unmelted chunks.
Use the condensed soups straight from the can, don't mix them with milk or water first.
Ideally you’re slow cooker has a “warm” setting and can switch automatically after six hours. Overcooking the loaded potato soup will ruin the silky texture.
The recipe makes 4-6 servings but the nutrition is based off of 5.
Nutrition
Calories: 530kcalCarbohydrates: 44gProtein: 21gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 91mgSodium: 2327mgPotassium: 742mgFiber: 3gSugar: 3gVitamin A: 949IUVitamin C: 15mgCalcium: 242mgIron: 3mg
Equipment
- 1 7-Quart Slow Cooker
Tried this recipe?Let us know how it was!
