Crockpot Potato Soup with Hashbrowns
This Crockpot Potato Soup with Hashbrowns recipe is a hearty and delectable one-pot meal with hashbrowns, crispy bacon, a creamy broth, and lots of deliciously melty cheese.
Servings: 8
Calories: 675kcal
Equipment
- Crockpot
Ingredients
- 10 slices bacon divded after cooked
- 48 oz frozen hashbrown cubes
- 4 cups chicken broth
- 2 10 oz cans cream of chicken soup
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp seasoning salt
- 1 tsp pepper
- 3 cups cheddar cheese shredded
- 8 oz cream cheese softened and cut into cubes/or sour cream
- 1 cup heavy cream
Optional Topping
- sour cream, chives, crackers, bacon, shredded cheese
Instructions
- Into the bottom of a Crockpot, pour in frozen hash browns, then sprinkle with garlic powder, onion powder, seasoning salt, and pepper. Next, pour in the chicken broth and cream of chicken soup. Stir to combine.
- Stir the ingredients together until well combined, then cover and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally. (until fork tender)
- After 3 or 6 hours, use a fork to check the potatoes to make sure they are fork-tender and cooked through.
- When the potatoes are fork-tender, add 3 cups of shredded cheese, cream cheese or sour cream, and heavy cream to the slow cooker and stir thoroughly to combine. Cook on high for another 30-45 minutes or until the cheeses are completely melted, stirring occasionally.
- Serve warm with delicious toppings like bacon, cheese, chives, crackers, and sour cream.
Notes
- This recipe calls for double the amount of frozen hash browns than is typical, but I find this hearty soup perfect! If you prefer a more “soupy” soup, use 32 oz of hash browns, 4 cups of broth, and one can of cream of chicken soup.
- I recommend using cheese you’ve shredded yourself, as pre-shredded cheese doesn’t always melt as well.
- Add a bit of hot sauce to your bowl if you like spicy soup!