Crockpot Loaded Cheesy Hashbrown Potato Soup Recipe
This Crockpot Potato Soup with frozen hashbrowns is the ultimate comfort food made easy. Featuring crispy bacon, creamy cheddar cheese, and smooth cream cheese, it’s a cozy and flavorful slow-cooked meal that requires minimal prep. Perfect for busy weeknights, this soup delivers all the indulgence of homemade potato bacon soup without the hassle of peeling or chopping potatoes.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Dairy
- 1 pound bacon
- 2 cups shredded cheddar cheese, divided
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup heavy cream
Soup Base and Seasonings
- 6 cups chicken broth (48 ounces)
- 2 10-ounce cans cream of chicken soup
- 1 teaspoon seasoned salt (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
Vegetables
- 8 cups frozen diced hash brown potatoes (two 2-pound bags)
- Sliced green onions or chives for topping
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook bacon until crispy. Drain the cooked bacon on paper towels, crumble it, and set aside.
- Add the Potatoes: Place the frozen diced hash brown potatoes into the bottom of the crockpot without thawing.
- Season the Potatoes: Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the frozen potatoes in the crockpot.
- Add the Broth and Soup: Pour in the chicken broth and add the cream of chicken soup. Stir gently to combine. Mix in about three-quarters of the crumbled bacon, reserving the rest for topping.
- Cook the Base: Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, stirring occasionally, until the potatoes are fork-tender.
- Add the Cheese and Cream: Stir in 1 cup of shredded cheddar cheese, the cubed cream cheese, and heavy cream. Cover and cook on high for another 30 to 45 minutes, stirring occasionally, until all the cheeses melt and the soup is creamy and smooth.
- Serve: Ladle the soup into bowls and top with the remaining shredded cheddar cheese, reserved bacon, and sliced green onions or chives for garnish.
Notes
- Frozen hash browns eliminate the need to peel and chop potatoes, saving time and effort.
- Pre-cooked bacon crumbles can be used as a shortcut to save time.
- Feel free to mix different cheese types like Colby-Jack or mozzarella for varied flavor and texture.
- This soup reheats well and makes excellent leftovers.
- Adjust salt to taste, especially since bacon and cream of chicken soup can add saltiness.
Keywords: Crockpot Potato Soup, Loaded Potato Soup, Cheesy Hashbrown Soup Crock Pot, Slow Cooker Soup, Easy Potato Soup, Comfort Food Soup
