Description
A warm and comforting potato soup made easily in a crockpot using frozen diced hash browns, loaded with crispy bacon, creamy cheddar, and rich spices.
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
- Cook the bacon in a large skillet over medium heat until crispy. Drain on paper towels and crumble.
- Place 8 cups of frozen diced hash browns in the bottom of the Crockpot.
- Sprinkle seasoned salt, onion powder, garlic powder, and black pepper over the hash browns.
- Pour in the chicken broth and add the cream of chicken soup. Stir to combine.
- Mix in three-quarters of the crumbled bacon, reserving the rest for topping later.
- Cover and cook on low for 5-6 hours or high for 2-3 hours, stirring occasionally.
- Once the potatoes are tender, stir in 1 cup of shredded cheddar cheese, cream cheese, and heavy cream. Cover and cook on high for another 30-45 minutes.
- Taste and adjust seasonings. Serve in bowls topped with reserved cheese, bacon, and sliced green onions or chives.
Notes
For a spicier kick, consider adding a pinch of cayenne pepper. This soup can easily be customized with additional vegetables or cheeses.
