Crockpot Hashbrown Potato Soup

Rich, creamy Slow Cooker Hash Brown Potato Soup is loaded with bacon, cheddar, and tangy, garlicky ranch flavor. Easy to make and perfect for cozy nights or feeding a crowd. Serve it with your favorite baked potato toppings!

Prep Time10

Cook Time5 45

Resting Time15

Total Time6 10

Course: Soup

Cuisine: American

Keyword: bacon,, cheddar cheese, cream cheese, fall, frozen diced potatoes, hashbrown potatoes, slow cooker, winter

Servings: servings (1 cup)

Author: Amanda Biddle

Ingredients

32 ounces frozen diced hashbrown potatoes
1-1/4 cups condensed cream of chicken soup (see note)
4 cups chicken broth or stock (see note)
1 ounce packet powdered ranch dressing mix (such as Hidden Valley Original or Simply Organic)
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon freshly-ground black pepper
1 pound bacon , cooked crisp and crumbled or chopped into bits, quantity divided
8 ounces brick style cream cheese , softened to room temperature and cubed
2 cups shredded sharp cheddar cheese , quantity divided (see note)
½ cup heavy cream
Diamond Crystal kosher salt to taste
snipped chives or thinly-sliced scallions , for garnish

Instructions

In a 4- to 6-quart slow cooker, mix together the frozen hash brown potatoes (no need to thaw), cream of chicken soup, chicken stock, ranch seasoning, onion powder, garlic powder, pepper, and about 3/4 cup of the crumbled bacon.
Cover the slow cooker and set it to LOW. Cook for 5–6 hours, or until the potatoes are tender.
Stir in the cream cheese, shredded cheddar cheese, and heavy cream. Cover again, increase the heat to HIGH, and cook for an additional 30–45 minutes, until the cheeses are fully melted and the soup has thickened slightly. If small bits of cream cheese remain, whisk the soup to incorporate them into the base.
For the best texture, turn the slow cooker to WARM and let the soup rest for 10–15 minutes. It will thicken as it stands. If you prefer your soup to be even thicker, use a potato masher to mash some of the potatoes, leaving some chunks intact for texture.
Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and top with the reserved crumbled bacon, shredded cheddar cheese, and snipped chives or sliced scallions. For an extra touch, add a small dollop of sour cream to each bowl, just like a loaded baked potato.

Notes

Prep Time: The listed times don’t include cooking the bacon. To save time, you can cook the bacon up to 4–5 days ahead and store it in an airtight container in the fridge.

Condensed Cream of Chicken Soup: Use a 10.5-ounce can of store-bought soup or try the linked homemade recipe for the best flavor—it’s worth the extra effort! If using canned, use a reduced-sodium variety and adjust the seasoning at the end. (Ingredients like bacon, cheddar cheese, and ranch seasoning can already be quite salty.)

Chicken Broth/Stock: As with the condensed soup, I recommend using a moderate- or lower-sodium stock and salting the soup to taste.

Cheddar Cheese: For the creamiest texture, shred your own cheddar from a block. Pre-shredded cheese contains anti-caking agents that can cause the soup to have a grainy texture.

Nutrition

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