Crockpot Potato Soup With Hashbrowns Recipe
Crockpot Potato Soup with Hashbrowns is a comforting and creamy dish made effortlessly in a slow cooker. It features frozen hashbrowns, flavorful chicken stock, and cream cheese, topped with crispy bacon, cheese, and green onions for a hearty finish.
Equipment
- Slow cooker
- Knife
- Ladle
- Serving bowls
- Potato Masher
- Cutting board
Ingredients
- 10½ oz cream of chicken soup gluten-free
- 1 ranch packet
- 32 oz frozen cubed potaoes
- 8 oz cream cheese diced to melt faster
- 32 oz chicken stock
Toppings
- 1 cup shredded cheese
- 8 slices bacon cooked and crumbled
- 2 green onions chopped
Instructions
- Place frozen hashbrowns, cream of chicken soup, chicken stock, and a ranch seasoning packet into the slow cooker.
- Stir the ingredients well to combine.
- Cover the slow cooker with its lid and set it to cook on low for 4-6 hours.
- After cooking, remove the lid and lightly mash the potatoes if you prefer a creamier texture.
- Dice the cream cheese and stir it into the soup.
- Cover the slow cooker again and let the cream cheese melt for 10-30 minutes.
- Stir the soup to ensure the cream cheese is evenly incorporated.
- Serve the soup hot and garnish with crispy bacon bits, shredded cheese, and chopped green onions.
Notes
- For a thicker soup, use slightly less chicken stock.
- Substitute cream of chicken soup with cream of mushroom for a vegetarian option.