Comforting Crockpot Potato Soup With Hashbrowns
This Crockpot Potato Soup With Hashbrowns is the perfect easy hash brown potato soup for chilly nights. Loaded with creamy, cheesy goodness and smoky bacon bits, it’s an effortless slow cooker recipe that delivers maximum comfort. Try this creamy crock pot potato soup and enjoy an indulgently rich potato bacon soup in the slow cooker!
Equipment
- 5-quart or larger crockpot
- Microwave-safe bowl
Ingredients
- 30 ounces frozen diced hash browns
- 32 ounces chicken broth
- 10.5 ounces cream of chicken soup
- 8 ounces cream cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 3 ounces bacon bits, divided
- 1 cup cheddar cheese
Instructions
- Prepare your crockpot: Spray the inside of a 5-quart (or larger) crockpot with non-stick cooking spray or use a liner for easy cleanup.
- Combine the main ingredients: Add hash browns, chicken broth, cream of chicken soup, salt, pepper, and half of the bacon bits to the crockpot. Give it a gentle stir to combine.
- Slow cook: Cover and cook on low for 6–8 hours, or until the potatoes are tender and the flavors have melded together.
- Add the cream cheese: About one hour before serving, cut cream cheese into small cubes and add them to the crockpot. Stir occasionally to help it melt and mix in smoothly.
- Stir and serve: Once the cream cheese is fully incorporated, the soup is ready to serve. Top each bowl with shredded cheddar cheese and the remaining bacon bits for an extra-special touch.