Crockpot Potato Soup
A creamy and comforting crockpot potato soup featuring crispy bacon, diced hash browns, and cheddar cheese—perfect for cozy family gatherings.
Ingredients
For the soup base
- 8 cups frozen diced hash brown potatoes (two 2-pound bags)
- 6 cups chicken broth (48 ounces)
- 2 cans cream of chicken soup (10-ounce cans)
- 1 cup heavy cream
- 8 ounces cream cheese (softened and cut into cubes)
For seasoning
- 1 teaspoon seasoned salt (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
For toppings
- 1 pound bacon (cooked and crumbled)
- 2 cups shredded cheddar cheese (divided)
- Sliced green onions or chives (for topping)
Instructions
Cooking the Bacon
- In a large skillet over medium heat, cook the bacon until it’s perfectly crispy. Drain on paper towels, crumble, and set aside to preserve that savory crunch.
Preparing the Soup Base
- Place the frozen diced hash browns directly into the bottom of your crockpot.
- Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
- Pour in the chicken broth and mix in the cream of chicken soup. Stir gently until well combined. Fold in about three-quarters of the crumbled bacon.
Cooking the Soup
- Cover and set the crockpot to low for 5-6 hours or high for 2-3 hours. Stir occasionally.
- Once the potatoes are soft, stir in 1 cup of the shredded cheddar cheese, the cubed cream cheese, and the heavy cream. Cover and cook on high for another 30-45 minutes, stirring occasionally until the cheeses are fully melted and the soup is creamy.
Final Touches
- Adjust the seasoning by adding more salt, pepper, or garlic powder if needed.
- Ladle the soup into bowls and top with the remaining cheddar cheese, crumbled bacon, and a sprinkle of sliced green onions or chives.
Notes
Serve this soup with warm, crusty bread or buttery rolls. For leftovers, store in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Reheat gently.