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.
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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.
- Stir in cubed cream cheese, 1 cup cheddar cheese, and heavy cream.
- Switch to HIGH and cook 30-45 minutes until cheeses melt completely.
- Turn to WARM and let sit 10-15 minutes to thicken.
- Optionally mash some potatoes for thicker texture while keeping chunks.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and top with remaining bacon, remaining cheddar, and chives.
Notes
A dollop of sour cream on top makes it taste like loaded baked potato.
Tried this recipe?Leave a comment below & let me know!