Crockpot Hashbrown Potato Soup
This is basically a loaded baked potato in soup form - creamy, cheesy, and loaded with bacon. The ranch powder clumps at first but dissolves completely during the long cook time.
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.
Notes
Whisk if cream cheese bits remain. Mash some potatoes for thicker consistency if desired. Optional sour cream dollop recommended.
Did you make this recipe?Let me know how you liked it below!