Slow Cooker Potato Soup (with frozen potatoes)
Ingredients
- 1 lbbacon)
(divided use
- 2bags frozen hash brown cubes)
(they do not need to thaw first
- 1 tspseasoned salt)
(optional
- 1 tsponion powder
- 1 tspgarlic powder
- 1 tspblack pepper
- 48 ozcontainer chicken broth)
(6 cups
- 2cans cream of chicken soup
- 2 cshredded cheddar cheese
divided use
- 8 ozblock cream cheese
softened to room temperature and cut into cubes
- 1 cheavy cream
- to tastesalt
- 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.
Slow Cooker Potato Soup (with frozen potatoes)
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About this Recipe
Craving a deeply comforting, hearty potato soup without hours of peeling and chopping? This Slow Cooker Potato Soup leverages the magic of frozen hash brown cubes to deliver incredible flavor with minimal effort, making it a perfect weeknight main course.
Why This Recipe Works
This recipe shines by embracing convenience without sacrificing taste. By using frozen potatoes, you skip the laborious prep, allowing the slow cooker to do all the heavy lifting. The combination of savory bacon, two types of cheese—sharp cheddar and creamy cream cheese—and rich heavy cream ensures a luxurious, thick texture that feels truly indulgent.
What to Expect
You can expect a wonderfully thick and satisfying main course that's bursting with rich, savory flavors. Each spoonful offers tender potatoes in a creamy, cheesy broth, complemented by crispy bacon bits. The slow cooking process coaxes maximum flavor from the ingredients, resulting in a robust and hearty soup that will warm you from the inside out. This dish is designed for maximum comfort with minimal fuss.
Customization & Variations
While the recipe is perfect as written, you can easily adapt it. Feel free to adjust the amount of shredded cheddar cheese or bacon to your preference, using more for an extra indulgent bowl. For a different flavor profile, consider using a sharp white cheddar or even a Monterey Jack alongside the main cheese. Don't skimp on the sliced green onions or chives for a fresh finish.
Serving & Context
This rich Slow Cooker Potato Soup is perfect for a cozy family dinner or a comforting meal on a chilly evening. Serve it alongside some crusty bread for dipping, or a simple green salad to balance the richness.