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
Scale
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.
