Creamy Potato Soup (Crock Pot Recipe)
Servings 8 people
This Creamy Potato Soup is loaded with potatoes, bacon, cheese, heavy cream, and spices for an easy and flavorful crockpot meal the whole family will enjoy!
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 743kcal | Carbohydrates: 46g | Protein: 25g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 140mg | Sodium: 1536mg | Potassium: 847mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1399IU | Vitamin C: 19mg | Calcium: 479mg | Iron: 3mg
Find it online: www.sugarandsoul.co/slow-cooker-potato-soup/