Crockpot Potato Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
10 servings
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Calories
572 kcal
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Course
Main Course
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Cuisine
American
Crockpot Potato Soup
Description
The Crockpot Potato Soup recipe combines frozen hash brown potatoes with spices, bacon, chicken broth, and soups to create a creamy and hearty slow-cooked soup. The hash browns cook tender in the crockpot along with seasoning salts and powders, enhancing the savory depth. Cream cheese and cheddar cheese enrich the soup, while heavy cream adds smoothness to the broth. Crumbled bacon is mixed in during cooking and saved for garnish to bring texture contrast on top. The soup requires several hours to cook gently in the crockpot, either on high or low, allowing flavors to meld. This makes a filling bowl suitable for a comforting meal especially when served warm with optional crackers and sour cream.
The method involves slow cooking frozen potatoes and bacon with spices and liquids, then stirring in softened cream cheese and shredded cheddar for a melted cheese blend. Heavy cream rounds out the richness for a smooth finish. The soup’s texture is creamy but still has soft potato bits. It’s an ideal recipe for easy preparation ahead since the crockpot does most of the work.
Serve the soup hot garnished with reserved crispy bacon, chives, sour cream, or crackers to add flavor and texture contrasts. If your slow cooker runs hot or cool, adjust cooking time accordingly to ensure potatoes are tender and fully cooked before adding cheeses. Stirring occasionally helps keep the soup consistent.
Ingredients
- 10 Bacon divided after cooking, sliced
- 64 ounces hash brown cubes frozen
- 5 cups chicken broth
- 20 ounces cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1 teaspoon black pepper
- 4 cups cheddar cheese divided into 3 cups and 1 cup, grated
- 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
- Cooking times may need adjustment depending on the crockpot's heat level for optimal potato tenderness.
- Reserve some cooked bacon for topping to maintain crispiness and add texture contrast.
- Optional garnishes like chives, crackers, and sour cream add complementary flavors and textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 21g | 42% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1436mg | 60% |
| Potassium | 926mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1297IU | 26% |
| Vitamin C | 15mg | 17% |
| Calcium | 383mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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