❤️ Introduction
This Slow Cooker Loaded Potato Soup is the ultimate set-it-and-forget-it comfort food! By using convenient frozen diced hash browns instead of peeling and cubing raw potatoes, you can have this rich, cheesy, and bacon-packed soup bubbling away with almost zero active prep time. It’s incredibly creamy, savory, and perfect for busy weeknights. 🤤
🛒 Ingredients
- The Base:
- 1 bag (30 oz / 850 g) frozen diced hash browns (such as Great Value)
- 4 cups (960 ml) chicken broth
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1 block (8 oz / 227 g) Philadelphia cream cheese, cut into cubes
- 1 medium yellow onion, diced
- 1 tsp garlic powder
- Salt and black pepper to taste
- The “Loaded” Toppings:
- 2 cups (200 g) shredded sharp cheddar cheese (such as Great Value), plus more for serving
- 1 cup (160 g) crispy bacon bits or crumbled cooked bacon (such as Great Value Real Bacon Bits)
- ½ cup sour cream (optional, for extra creaminess)
- Fresh chopped chives or green onions (for garnish)
👩🍳 Instructions
- Prep the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray to make cleanup easier.
- Combine Ingredients: Add the frozen diced hash browns, diced onion, chicken broth, condensed cream of chicken soup, cubed cream cheese, garlic powder, salt, and black pepper directly into the slow cooker. Give it a quick stir to combine.
- Slow Cook 🔥: Cover the slow cooker securely with the lid and cook on:
- LOW for 5–6 hours
- or
- HIGH for 3–4 hours
- (Note: Cook until the potatoes are very tender and the soup base is hot and fragrant. The cream cheese will have melted completely into the broth.)
- Add the Good Stuff: Once the potatoes are tender, it’s time to make it cheesy and bacony! Remove the lid and stir in the 2 cups of shredded cheddar cheese, the 1 cup of bacon bits, and the sour cream (if using). Stir well until the cheese is completely melted and the soup is smooth and rich.
- Serve: Ladle the hot soup into bowls and top generously with extra shredded cheddar cheese, more bacon bits, and a sprinkle of fresh chives or green onions. Serve hot with crusty bread or crackers!
⭐ Tips for the BEST Results
- 🥔 Potato texture: Using frozen diced hash browns ensures uniform pieces that cook quickly and hold their shape perfectly in the slow cooker without turning to mush.
- 🥣 Cream cheese temperature: While you can add the cream cheese cold, letting it sit out on the counter for 20–30 minutes to come closer to room temperature helps it melt and incorporate into the soup more smoothly.
- 🧀 Freshly grated cheese: For the smoothest, meltiest results, shred your own block of sharp cheddar cheese rather than using pre-shredded bags, which are coated in anti-caking agents.
🍽️ What to Serve With It
- 🥖 Warm, crusty French bread or sourdough
- 🥪 A classic grilled cheese sandwich for dipping
- 🥗 A crisp green side salad with a tangy vinaigrette to balance the richness
🧊 Storage & Freezing
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4–5 days. The soup will thicken considerably as it cools; add a splash of chicken broth or milk when reheating to reach your desired consistency.
- Freezer: This soup freezes well before the dairy (cheese and sour cream) is added. If you plan to freeze a batch, cook the potatoes, broth, and onion, then let it cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight, reheat on the stovetop, and then stir in the cream cheese, cheddar, and bacon bits.
📋 Recipe Card
Frozen Diced Hash Browns + Chicken Broth + Cream Cheese + Cheddar Cheese + Bacon = The ultimate loaded potato soup, made easy! 🥔🥓🧀🔥