Crockpot Potato Soup
Thick, soft chunks of potatoes and crumbles of bacon are lathered in a savory cream soup base and can be topped with all of your favorite toppings. T
Equipment
- 1 Crock Pot
Ingredients
- 10 slices of bacon divided after cooking
- 64 ounces Frozen Hash Brown Cubes
- 5 cups chicken broth
- 20 ounces cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1 teaspoon pepper
- 4 cups grated cheddar cheese divided into 3 cups and 1 cup
- 8 ounces cream cheese softened and cut into cubes
- 1 cup heavy cream or heavy whipping cream
Instructions
- Cook the bacon, then crumble and set aside.
- Pour the frozen hash browns into the bottom of the slow cooker then sprinkle on the dry ingredients: garlic powder, onion powder, seasoning salt and pepper and mix together.
- Next pour in the chicken broth, cream of chicken soup and 3/4 of the crumbled bacon. Reserve the rest for topping later.
- Stir hash browns, liquids,spices and bacon together until well combined then cover and cook on high for 3 hours or on low for 6 hours, stirring occasionally.
- After 3 or 6 hours, use a fork to check the potatoes to make sure they are fork tender and cooked through.
- Add 3 cups of shredded cheese, cream cheese (softened and cubed), and 1 cup of heavy cream to the slow cooker and thoroughly stir together. Continue to cook on high for another 15-30 minutes or until all of the cheeses are melted. Make sure to stir occasionally.
- Serve warm with bacon, cheese, chives, crackers and sour cream as optional toppings.
Notes
Different crock pots cook at different temperatures. If yours cooks on the hot or cold side, you'll want to adjust the time accordingly.
Nutrition
Calories: 572kcal | Carbohydrates: 41g | Protein: 21g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 1436mg | Potassium: 926mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1297IU | Vitamin C: 15mg | Calcium: 383mg | Iron: 2mg
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