Description

This hearty Slow Cooker Potato Soup recipe combines tender hash brown potatoes, savory bacon, creamy cheeses, and rich chicken broth for a comforting, easy-to-make meal. Perfect for chilly days, this dump-and-go slow cooker soup delivers rich flavors with minimal prep and cleanup.

Ingredients

Scale

Bacon

1 pound bacon (divided use)

Potatoes and Seasonings

2 (2 pound) bags frozen hash brown cubes (do not need to thaw)
1 teaspoon seasoned salt (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper

Liquids and Creams

48 ounce container chicken broth (6 cups)
2 (10 ounce) cans cream of chicken soup
1 cup heavy cream

Cheeses

2 cups shredded cheddar cheese (divided use)
8 ounce block cream cheese, softened and cut into cubes

Toppings

Sliced green onions or chives (for topping)

Instructions

Cook Bacon: Cook 1 pound bacon until crispy. Drain excess grease on paper towels, then crumble the bacon into pieces. Set aside.
Add Potatoes: Place 2 (2 pound) bags of frozen hash brown cubes into the bottom of a 6 quart or larger oval slow cooker.
Season Potatoes: Sprinkle the potatoes with 1 teaspoon seasoned salt (optional), 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon black pepper.
Add Broth and Soups: Pour in the 48 ounce chicken broth and 2 cans of cream of chicken soup. Stir in ¾ of the cooked crumbled bacon, reserving the rest for topping.
Cook Soup: Stir everything to combine, cover, and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.
Check Potatoes: Use a fork to check that potatoes are tender and cooked through.
Add Cheeses and Cream: Add 1 cup shredded cheddar cheese, cream cheese cubes, and 1 cup heavy cream to the slow cooker and stir well.
Melt Cheeses: Cover and cook on high for another 30-45 minutes until cheeses are melted, stirring occasionally. Taste and adjust seasoning with salt, pepper, and garlic powder as desired.
Serve: Ladle soup into bowls and top with reserved crumbled bacon, remaining shredded cheddar cheese, and sliced green onions or chives.

Notes

Cooking times may vary depending on your slow cooker model; adjust as needed.
For a thicker soup, reduce chicken broth by 1 cup or cook uncovered for the last 30 minutes.
To make it vegetarian, substitute the bacon with smoked paprika and use vegetable broth instead of chicken broth.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 5 to 6 hours on low or 2 to 3 hours on high plus an additional 30-45 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker potato soup, creamy potato soup, crockpot soup, easy potato soup, bacon potato soup