Crock Pot Potato Soup Recipe
Crock Pot Potato Soup Recipe! It's everything you love about a loaded baked potato made into a deliciously creamy soup.
Servings: 8 servings
Equipment
Ingredients
- 1 (30 ounce) bag of shredded frozen hash browns
- 4 cups chicken broth
- 1 (10½ ounce) cream of chicken soup
- 1 cup diced onion (fresh or frozen, either works)
- ¼ teaspoon ground black pepper
- 1 (8 ounce) block of cream cheese, cut into smaller pieces
- 1 cup shredded cheddar cheese (or more!)
- 8 strips cooked bacon, crumbled
- ¼ cup green onion, diced
Instructions
- Place the frozen bag of hashbrowns, cream of chicken soup, onion, and chicken broth in the crock pot
- Top it with the black pepper
- Cover and cook the soup on low for 4-6 hours, stirring occasionally.
- Add the cream cheese and cook for 30 minutes or until cream cheese is melted, stirring occasionally, until combined. TIP: the cream cheese will melt in the soup faster if it is at room temperature before going in
- Top with shredded cheese, bacon, and green onions, as desired
Notes
To Store. Keep your leftover soup in an airtight container in the refrigerator for up to 4 days.
To Reheat. Warm in the microwave or stovetop with a splash of milk until heated through.
To Freeze. Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.
