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.
Ingredients
- 10 slices bacon (divded after cooked)
- 64 oz frozen hashbrown cubes
- 5 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
- 4 cups cheddar cheese (shredded and divided)
- 8 oz cream cheese (softened and cut into cubes)
- 1 cup heavy cream
- sour cream
- chives
- crackers
- bacon
- shredded cheese
Directions
- 1
Begin by cooking bacon on the stovetop, or using my quick Air Fryer Bacon recipe, then crumble and set aside.
- 2
Into the bottom of a Crockpot, pour in frozen hash browns, then sprinkle with garlic powder, onion powder, seasoning salt, and pepper. Stir to combine.
- 3
Next, pour in the chicken broth, cream of chicken soup, and ¾ of the crumbled bacon. Reserve the rest for later.
- 4
Stir the ingredients together until well combined, then cover and cook on high for 3 hours or on low for 6 hours, stirring occasionally.
- 5
After 3 or 6 hours, use a fork to check the potatoes to make sure they are fork-tender and cooked through.
- 6
When the potatoes are fork-tender, add 3 cups of shredded cheese, cream cheese, 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 melted, stirring occasionally.
- 7
Serve warm with delicious toppings like bacon, cheese, chives, crackers, and sour cream.