Ingredients (~6 servings)
- 20 oz frozen diced hashbrown potatoes
- 3/4 cup condensed cream of chicken soup
- 2 1/2 cups chicken broth
- 3/4 oz packet powdered ranch dressing mix
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp freshly-ground black pepper
- 10 oz bacon, cooked crisp and crumbled
- 5 oz brick cream cheese, softened and cubed
- 1 1/4 cups shredded sharp cheddar cheese
- 1/3 cup heavy cream
- Diamond Crystal kosher salt to taste
- Snipped chives or thinly-sliced scallions for garnish
Combine Everything in the Crockpot
In a 4-6 quart slow cooker, mix together the frozen hash browns, cream of chicken soup, chicken broth, ranch seasoning, onion powder, garlic powder, pepper, and about half the crumbled bacon.
The ranch powder will look clumpy at first but that’s totally normal – it dissolves during cooking.
Cook on Low for 5-6 Hours
Cover and set to LOW. Cook until the potatoes are completely tender when you press them with a spoon.
The soup will look thin at this stage but it thickens up significantly once you add the cheese.
Stir in the Cheese and Cream
Add the cubed cream cheese, 1 cup of the shredded cheddar, and heavy cream.
Cover again, bump the heat to HIGH, and cook for another 30-45 minutes until the cheeses melt completely.
If you see small bits of cream cheese floating around, just whisk the soup to incorporate them.
Let it Rest and Thicken
Turn the crockpot to WARM and let the soup sit for 10-15 minutes – it thickens as it cools slightly.
If you want it even thicker, use a potato masher to break up some of the potatoes while leaving chunks for texture.
Serve with All the Toppings
Taste and adjust with salt and pepper as needed.
Ladle into bowls and top with the remaining bacon, remaining cheddar cheese, and chives.
A dollop of sour cream on top makes it taste exactly like a loaded baked potato.
Crockpot Hashbrown Potato Soup
Ingredients
Ingredients (~6 servings)
- 20 oz frozen diced hashbrown potatoes
- 3/4 cup condensed cream of chicken soup
- 2 1/2 cups chicken broth
- 3/4 oz packet powdered ranch dressing mix
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp freshly-ground black pepper
- 10 oz bacon cooked crisp and crumbled
- 5 oz brick cream cheese softened and cubed
- 1 1/4 cups shredded sharp cheddar cheese
- 1/3 cup heavy cream
- Diamond Crystal kosher salt to taste
- Snipped chives or thinly-sliced scallions for garnish
Instructions
- Combine frozen hash browns, cream of chicken soup, chicken broth, ranch seasoning, onion powder, garlic powder, pepper, and half the bacon in a 4-6 quart slow cooker.
- Cover and cook on low for 5-6 hours until potatoes are tender.
- Add cubed cream cheese, 1 cup shredded cheddar, and heavy cream.
- Cover, switch to high, and cook 30-45 minutes until cheese melts completely.
- Turn to warm and let rest 10-15 minutes to thicken.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top with remaining bacon, remaining cheddar, and chives.
