This Slow Cooker Potato Soup is made with hash browns, bacon, shredded cheese, cream cheese, and heavy cream to create a hearty thick soup! Prep this delicious slow cooker recipe in just 20 minutes!
Creamy Crockpot Potato Soup with Hash Browns
Grab your favorite oversized soup bowl and fill it up with this Slow Cooker Potato Soup! Each bite fills you with cozy, delicious flavors that will have you making your way back for a second bowl!
This delicious and easy soup recipe requires minimal hands-on time! All you have to do is pre-cook the bacon and then dump the ingredients into the slow cooker, stirring occasionally!
This makes it a great choice when you need a tasty meal that you don’t have to babysit in the kitchen!
Why You’ll Love this Crockpot Potato Soup Recipe
Taste: Dip your spoon into the cozy taste of this Slow Cooker Loaded Potato Soup recipe that’s made with ingredients such as chicken broth and cream of chicken soup! The taste is enhanced from there with garlic powder, onion powder, salty bacon, and cheeses!
Texture: This thick, hearty, and creamy potato soup has tender chunks of potato and crisp crumbles of bacon! All soaked in a creamy, cheesy, irresistible soup base! It’s the ultimate comfort food!
Crockpot Loaded Potato Soup Ingredients
- frozen hash brown cubes
- garlic powder
- onion powder
- seasoning salt
- ground black pepper
- chicken broth
- cream of chicken soup
- shredded cheddar cheese
- cream cheese
- heavy cream
How to Make Crockpot Loaded Potato Soup
Step 1: Preparing The Bacon – When prepping this soup, the bacon does have to be cooked first! Once it’s cooked and cooled, crumble it up and reserve a quarter of it to use later as a topping!
Step 2: Slow Cook – Add all of the ingredients except for the cheese and cream to a crockpot and cook. Before adding in the remaining ingredients, you want to check for doneness! To do so, use a fork to check the potatoes; if they’re fork-tender, you can move on. If they’re not yet tender, you want to give them a little more time!
Step 3: Creamy Consistency – Finishing off the recipe are the ingredients that thicken up the soup and give it that creamy texture! The shredded cheese, cream cheese, and heavy cream are added last. Once the cheeses have all melted, you’re ready to serve and enjoy!
Toppings – Set out garnishes so everyone can top their bowl of soup off exactly how they like! We love ours with extra crumbles of bacon, additional shredded cheese, chives or green onions, crackers, and sour cream!
Crockpot Potato Soup Recipe Tips
Choose The Consistency Of Your Soup
Some like a thick, hearty soup, while others prefer a ‘soupy’ soup! Since I’m someone who prefers a big ‘ole hearty bowl of thick soup, you’ll find that this recipe delivers just that! In fact, it’s really probably more of a Potato Chowder than a soup.
This recipe calls for double the number of frozen hash browns that a typical potato soup recipe. But to me, this creates the perfect ratio between potato and liquid!
Don’t worry; if you prefer a ‘soupy’ soup, you can still achieve that desired consistency with this recipe! Just use 32 ounces of hash browns, 4 cups of broth, and 1 can of cream of chicken soup.
To me, quick and easy recipes like this soup that can be easily tailored to fit someone’s specific preference are the best!
How to Store Slow Cooker Potato Soup
Transfer any leftover potato soup into an airtight container with a tight lid or tightly wrap the dish. Then, store the leftovers in the fridge to enjoy for up to 5 days.
I actually really prefer this soup as leftovers! I love the taste of it once it thickens up with an enhanced flavor after it’s chilled for a day or two.
How to Reheat Slow Cooker Potato Soup
You can reheat leftovers on the stovetop in a saucepan or in the microwave with a microwave-safe bowl. Or, if you have a lot left, throw it back in the slow cooker!
Creamy Potato Soup Crock Pot FAQs
Heavy cream can be substituted for an equal amount of whole milk, evaporated milk, or coconut milk.
Of course! Add between 1 and 2 cups of small diced ham pieces to the soup when you would have added the bacon.
This recipe uses frozen diced hash brown potatoes, but if you prefer to use fresh potatoes, I recommend going with Russets.
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Creamy Potato Soup (Crock Pot Recipe)
- 10 slices bacon divided
- 64 ounces frozen hash brown cubes Two 32 ounce bags
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1 teaspoon ground black pepper
- 5 cups chicken broth
- 2 (10oz.) cans cream of chicken soup
- 4 cups shredded cheddar cheese divided
- 8 ounces cream cheese softened and cut into cubes
- 1 cup heavy cream
- Cook the 10 slices bacon in a skillet, then crumble and set aside.
- Add the 64 ounces frozen hash brown cubes into a slow cooker, then sprinkle on the 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon seasoning salt, and 1 teaspoon ground black pepper and stir to coat the potatoes.
- Then pour in the 5 cups chicken broth, 2 (10oz.) cans cream of chicken soup, and most of the crumbled bacon. Reserve the rest of the bacon crumbles 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 the 4 cups shredded cheddar cheese, softened and cubed 8 ounces cream cheese, and 1 cup heavy cream to the slow cooker and thoroughly stir together. Cook on high for another 30 to 45 minutes or low for 1 to 1½ hours 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.
- Variation: This soup recipe calls for double the amount of frozen hash browns than a lot of others, but I found the ratio between potato and liquid to be perfect! It’s a hearty soup for sure, but if you prefer a more “soupy” soup, you can use 32 oz of hash browns, 4 cups of broth, and 1 can of cream of chicken soup!
- How Do I Store Leftover Potato Soup? Transfer any leftover soup into an airtight container with a tight lid or tightly wrap the dish. Then store the leftovers in the fridge to enjoy for up to 5 days. I actually really prefer this soup as leftovers! I love the taste of it once it thickens up with an enhanced flavor after it’s chilled for a day or two.
- Is There A Good Substitution For Heavy Cream? Heavy cream can be substituted for an equal amount of whole milk, evaporated milk, or coconut milk.
- What’s The Best Way To Reheat Leftover Soup? You can reheat leftovers on the stovetop in a saucepan or in the microwave with a microwave-safe bowl.