If you’re craving a cozy, comforting meal that practically makes itself, this Easy Slow Cooker Potato Soup with Bacon & Cream Cheese Recipe is an absolute game-changer. Imagine tender potatoes bathed in rich, creamy broth, with crispy bacon adding that perfect salty crunch and cream cheese bringing an indulgent silkiness that ties it all together. It’s the kind of soup that warms your soul on chilly days yet is so simple anyone can make it with minimal effort and maximum reward. Trust me, once you try this one, it’ll become your go-to feel-good dish.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward, relying on wholesome, familiar ingredients that combine beautifully to create a smooth, savory soup with just the right amount of heartiness and creaminess. Each one plays a vital role in building layers of flavor and texture, so don’t skip any!
- Frozen diced hash browns: These are the star, providing tender chunks of potato without any peeling or chopping required, saving loads of prep time.
- Chicken broth or vegetable broth: Adds a flavorful liquid base that brings all the ingredients together with warmth and depth.
- Cream of chicken or mushroom soup: Gives the soup a velvety texture and rich taste, enhancing the overall creaminess without extra steps.
- Bacon bits: Infuses smoky, savory notes directly into the soup, and you can sprinkle more on top for added crunch.
- Cream cheese: Melts into the soup providing decadent creaminess that makes every spoonful feel indulgent.
- Shredded cheddar cheese: Perfect for topping, it adds a sharp, melty finish that complements the mild soup perfectly.
- Fresh black pepper: Essential for seasoning and balancing the rich flavors with just a touch of spice.
- Optional chopped green onions or chives: These fresh herbs add a pop of color and a subtle oniony brightness that lifts the whole dish.
How to Make Easy Slow Cooker Potato Soup with Bacon & Cream Cheese Recipe
Step 1: Add Ingredients
Begin by combining your frozen hash browns, chicken broth, cream of chicken or mushroom soup, bacon bits, and a sprinkle of fresh black pepper into your slow cooker. No need to thaw the potatoes first, which means minimal prep and maximum convenience. These ingredients set the stage for a soup that’s rich and hearty yet effortlessly simple.
Step 2: Cook
Set your slow cooker to low and let the magic happen for 6 to 7 hours. If you’re in more of a hurry, cooking on high for 4 to 5 hours works just as well. This slow, gentle heat ensures potatoes become tender and absorb all those delicious flavors, making every bite warm and satisfying.
Step 3: Add Cream Cheese
About an hour before you’re ready to serve, stir in the cubed cream cheese. To help it melt smoothly into the soup, crank the heat to high for the last 30 minutes if you want that luscious creaminess more quickly. This step is what turns the soup from good to downright dreamy and silky.
Step 4: Serve
Once your soup is smooth, creamy, and piping hot, switch the slow cooker to the warm setting. Ladle generous portions into bowls, then shower with shredded cheddar cheese, crispy bacon bits, and finish with optional chopped green onions or chives. Every garnish adds a burst of flavor and texture that makes this humble soup unforgettable.
How to Serve Easy Slow Cooker Potato Soup with Bacon & Cream Cheese Recipe
Garnishes
Adding toppings transforms this soup into a feast for the senses. The shredded cheddar melts beautifully on contact, providing a gooey, cheesy layer, while extra bacon bits lend crunchy bursts of smoky goodness. Fresh chives or green onions bring a fresh, vibrant touch that balances the richness. Don’t be shy—pile on the garnishes to suit your taste!
Side Dishes
This soup feels like a full meal but pairs wonderfully with crusty bread or warm dinner rolls for dipping. A crisp green salad or simple steamed veggies add a refreshing contrast to the creamy texture, making your meal well-rounded and satisfying. If you’re hosting, consider garlic breadsticks or a light coleslaw for extra variety.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls, turning every serving into a self-contained edible delight. Alternatively, offer a topping bar with extra cheese, bacon, herbs, and even a dollop of sour cream, letting guests customize their bowls. Whether casual or fancy, these little touches make enjoying the Easy Slow Cooker Potato Soup with Bacon & Cream Cheese Recipe even more special.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the fridge for up to 3 days. Store it in an airtight container to maintain its creamy texture and fresh flavor. When you’re ready to eat, gently reheat on the stove or in a slow cooker set to low, stirring occasionally to make sure it warms evenly without curdling.
Freezing
While it’s best fresh, you can freeze this soup for up to 2 months. Use a freezer-safe container and leave some space at the top for expansion. When thawing, do so overnight in the fridge and reheat slowly on the stovetop to preserve that beautiful, creamy consistency.
Reheating
To bring your leftover soup back to life, heat it gently over medium-low heat on the stove, stirring frequently. If the soup has thickened too much in the fridge, simply add a splash of broth or milk to loosen it back up. Avoid boiling, which can break the cream cheese and cause separation. With a little care, your soup will taste just as good the second time around.
FAQs
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! If you prefer, peel and dice fresh potatoes small enough to cook through in the slow cooker. Just keep in mind that cooking times might vary slightly, and it could require a bit more prep work.
Is there a vegetarian version of this soup?
You can easily swap the chicken broth for vegetable broth and omit the bacon or use vegetarian bacon bits. Using cream of mushroom soup instead of cream of chicken also keeps it totally meat-free without sacrificing flavor.
Can I make this soup on the stovetop instead of a slow cooker?
Yes, you can! Combine all ingredients except the cream cheese in a large pot, simmer until potatoes are tender (about 20-25 minutes), then stir in the cream cheese until melted. Just watch carefully and stir frequently to prevent sticking or burning.
What’s the best way to thicken the soup if it’s too thin?
If you want a thicker soup, try stirring in a small slurry of cornstarch and water during the last 10 minutes of cooking. Another tip is to mash some of the cooked potatoes against the side of the slow cooker and mix them back in for extra body.
Can I prepare this soup in advance and freeze it before cooking?
It’s best to cook the soup first, then freeze leftovers. Raw potatoes don’t freeze well because their texture changes, so preparing and freezing the fully cooked soup yields better results.
Final Thoughts
There’s nothing quite like a warm bowl of Easy Slow Cooker Potato Soup with Bacon & Cream Cheese Recipe to lift your spirits and satisfy your hunger in the coziest way. It’s the kind of meal that requires little effort but delivers big on comfort and flavor, perfect for busy days or lazy weekends alike. I can’t wait for you to try it and discover how effortlessly delicious homemade potato soup can be!
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Easy Slow Cooker Potato Soup with Bacon & Cream Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 4-5 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 4 hours 10 minutes to 5 hours 10 minutes (high)
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and easy slow cooker potato soup made with frozen diced hash browns, savory bacon bits, and creamy cream cheese. This hearty soup is perfect for busy days, requiring minimal prep time and offering rich, creamy flavors topped with cheddar cheese and optional green onions.
Ingredients
Soup Base
- 1 (30 oz) bag frozen diced hash browns
- 1 (32 oz) box chicken broth or vegetable broth
- 1 (22 oz) can cream of chicken or mushroom soup
- 3 oz bacon bits (plus extra for topping)
- Fresh black pepper, to taste
Dairy
- 1 (8 oz) block cream cheese, cubed
- 1 cup shredded cheddar cheese (for topping)
Optional Garnish
- Chopped green onions or chives for garnish
Instructions
- Add Ingredients: To a slow cooker set on low, add frozen hash browns, chicken broth, cream of chicken or mushroom soup, bacon bits, and freshly ground black pepper. Mix to combine gently.
- Cook: Cover the slow cooker and cook the mixture on low for 6 to 7 hours or on high for 4 to 5 hours, until the potatoes are tender and flavors are well developed.
- Add Cream Cheese: About one hour before serving, stir in the cubed cream cheese to incorporate creaminess. For faster melting and blending, raise the heat to high during the last 30 minutes of cooking.
- Serve: Once the soup is smooth and creamy, switch the slow cooker to the warm setting. Ladle the soup into bowls, then top with shredded cheddar cheese, additional bacon bits, and optional chopped green onions or chives for garnish. Enjoy immediately.
Notes
- You can substitute vegetable broth instead of chicken broth for a vegetarian option.
- If you prefer a thicker soup, consider using fewer broth ounces or adding a slurry of cornstarch and water before the last hour of cooking.
- Bacon bits can be substituted with cooked crispy bacon pieces for added texture and flavor.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a dairy-free version, omit the cream cheese and cheddar, and consider using dairy-free alternatives.
