Description
Creamy, cheesy, and packed with smoky bacon, this Slow Cooker Loaded Potato Soup is the ultimate comfort food. Made with shredded hashbrowns, rich cream cheese, and sharp cheddar, this easy recipe requires minimal effort—just set it and forget it! Whether you’re cooking for a cozy family dinner or meal prepping for the week, this soup is a guaranteed crowd-pleaser.
Ingredients
Scale
- 30 oz frozen hashbrowns, shredded
- 1 can (10.5 oz) condensed chicken soup
- ½ teaspoon black pepper
- 1 package ranch seasoning mix
- 4 cups chicken broth
- 12 slices bacon, cooked and chopped
- 8 oz cream cheese, diced
- 1½ cups shredded cheddar cheese
Instructions
- Prepare the Ingredients – Cook the bacon until crispy, then chop into small pieces. Dice the cream cheese for easy melting.
- Assemble in the Slow Cooker – Add frozen hashbrowns, condensed chicken soup, black pepper, ranch seasoning mix, and chicken broth to the slow cooker. Stir to combine.
- Cook the Soup – Cover and cook on low for 6-8 hours or high for 3-4 hours, until potatoes are tender.
- Add the Cream Cheese – About 30 minutes before serving, add diced cream cheese. Stir to help it melt smoothly.
- Finish with Cheese and Bacon – Stir in shredded cheddar cheese and chopped bacon. Cook for another 10-15 minutes, until the cheese is fully melted.
- Serve and Garnish – Ladle into bowls and top with extra cheese, bacon, or chopped green onions.
Notes
- For a thicker soup: Mash some of the potatoes or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months.
- Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring in between.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American