Slow Cooker Potato Soup (with frozen potatoes)
This Slow Cooker Potato Soup is so fast to prepare thanks to frozen potatoes. A hearty, thick soup with incredible flavor and easy to make!
Ingredients
- 1 poundbacon ((divided use))
- 2bags frozen hash brown cubes ((they do not need to thaw first))
- 1 teaspoonseasoned salt ((optional))
- 1 teaspoononion powder
- 1 teaspoongarlic powder
- 1 teaspoonblack pepper
- 48 ouncecontainer chicken broth ((6 cups))
- 2cans cream of chicken soup
- 2 cupsshredded cheddar cheese, divided use
- 8 ounceblock cream cheese, softened to room temperature and cut into cubes
- 1 cupheavy cream
- salt, to taste
- sliced green onions or chives ((for topping))
Directions
- 1
Cook 1 pound bacon. Drain excess grease on paper towels. Then crumble up bacon into pieces. Set aside.
- 2
Pour 2 (2 pound) bags frozen hash brown cubes into the bottom of a 6 quart (or larger) oval slow cooker.
- 3
Season potatoes with 1 teaspoon seasoned salt (optional), 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon black pepper.
- 4
Pour in 48 ounce container chicken broth, 2 (10 ounce) cans cream of chicken soup, ¾ of the cooked and crumbled bacon (reserve the rest of the bacon for serving).
- 5
Stir everything until well combined then cover and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.
- 6
After cooking, use a fork to check the potatoes for doneness. They should be fork tender.
- 7
To the slow cooker, add 1 cup of shredded cheese (reserve the rest for topping), 8 ounce block cream cheese, softened to room temperature and cut into cubes, 1 cup heavy cream and stir.
- 8
Cover slow cooker and cook on high for another 30-45 minutes or until all of the cheeses are melted. Stirring occasionally. At this point, taste for seasoning. Add additional salt, pepper and garlic powder to taste
- 9
When ready, ladle into bowls and top with reserved crumbled bacon, remaining shredded cheese and sliced green onions or chives.