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Easy Crockpot Loaded Potato Soup with Hash Browns

A steaming white bowl filled with chunky easy crockpot potato soup, topped generously with melted cheddar cheese and fresh chives.
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Make this hearty, creamy potato soup with minimal effort using your slow cooker and frozen hash browns. This is a simple, dump-and-go comfort meal.

Ingredients

Scale
  • 32 oz frozen shredded hash browns (do not thaw)
  • 1 lb fully cooked bacon, chopped
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 1 cup milk
  • 8 oz cream cheese, cubed
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1/2 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Optional toppings: extra bacon, chopped chives

Instructions

  1. Place the frozen hash browns, chopped bacon, and chopped onion into the slow cooker.
  2. Pour in the chicken broth and the two cans of condensed soup over the ingredients. Stir gently to combine.
  3. Add the cubed cream cheese, milk, garlic powder, and pepper. Do not stir completely; leave the cream cheese cubes near the top.
  4. Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender.
  5. Remove the lid and stir well until the cream cheese has melted and the soup is smooth.
  6. Stir in the 1 cup of shredded cheddar cheese and the sour cream until fully incorporated and the soup is creamy.
  7. Taste and add salt if needed. Serve hot with extra cheese and chives on top.

Notes

  • For a thicker soup, remove about 1 cup of the soup mixture halfway through cooking, mash it, and return it to the slow cooker before adding the final ingredients.
  • You can substitute frozen diced potatoes for hash browns if preferred, but cooking time may vary slightly.
  • If you want a richer flavor, use half-and-half instead of milk.

Nutrition

Find it online: https://delishdreams.com/easy-crockpot-potato-soup/