Crockpot Potato Soup With Frozen Hash Browns
Creamy Crockpot Potato Soup with frozen hashbrowns, crispy bacon, cheddar cheese, and heavy cream. This comforting soup is an easy, budget-friendly dinner that’s perfect for chilly days. Top with your favorite garnishes for extra flavor.
8 Servings
Ingredients
- 32 oz frozen hashbrowns 1 bag
- 1 can 10.5 oz cream of chicken soup (or cream of mushroom, as preferred)
- 32 oz chicken broth adjust based on desired thickness
- 6 –8 slices bacon precooked and crumbled (or diced ham as an alternative)
- 2 cups cheddar cheese shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Base: In a slow cooker, combine the frozen hashbrowns, cream of chicken soup, and chicken broth. Stir thoroughly to ensure the potatoes are evenly coated. Add the crumbled bacon or diced ham, mixing it evenly throughout.
- Cook the Soup: Cover the slow cooker with its lid and set it to cook on low for 5–6 hours. For a quicker preparation, use the high setting and cook for 3–4 hours. Avoid removing the lid during cooking to maintain consistent heat.
- Add the Cream and Cheese: Thirty minutes before serving, stir in the heavy cream and 1.5 cups of the shredded cheddar cheese. Mix well to incorporate these ingredients fully, allowing the soup to thicken and achieve a creamy consistency.
- Final Touches: Before serving, taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into individual bowls and top with the remaining cheese. Garnish with additional crumbled bacon, a dollop of sour cream, and chopped chives, if desired.
Notes
To make this recipe gluten-free, substitute the cream of chicken soup with a gluten-free alternative. Many stores carry gluten-free cream soups that work perfectly in this dish. Additionally, ensure that the chicken broth and bacon used are certified gluten-free.