It’s full on soup season in Iowa so it’s my favorite time of the year! I love soups and I’m thrilled that my family is starting to like soups, too.
That makes coming up with new soup recipe like this quick crockpot potato soup a tad bit easier when I know that everyone will eat what I make.
Our son’s palate is definitely getting more mature as he ages too so I love that we almost (like *this close) finished off the entire Crock pot together as I was cleaning up from dinner.
So, yes, this Baked potato soup is literally lick your bowl clean worthy.
Crockpot Hash Brown Potato Soup
If you’ve been around here for any length of time, you know that I love myself a good dinner recipe with less than 7-10 ingredients – yes, this easy Crockpot potato soup with frozen hash browns is exactly that – delicious. And, I never met a soul who didn’t like it.
Add in the fact that my easy crockpot potato soup is 100% made in the Crock Pot and you, too should be easily sold!
Easy Potato Soup Crock Pot Ingredients:
30 oz. Frozen Diced Hashbrowns
32 oz. chicken broth
1 can cream of chicken soup
5 oz bacon bits (or real bacon pieces, which I actually prefer)
1 8 oz block cream cheese
1 cup shredded cheddar cheese
salt and pepper to taste
** Keep milk handy to thin down the soup if needed.
Crock Pot Potato Soup with Hash Browns recipe:
Put the hashbrowns in the Crock Pot
Add in the chicken broth , cream of chicken soup and half of the bacon bits
Cook on low for atleast 7, up to about 8 hours, or until potatoes are tender
Add salt & pepper to taste
About an hour before serving, add the cream cheese to the slow cooker
Mix a few times throughout the last hour of cooking
Once the cream cheese is mixed in, the soup is ready to serve.
Top with bacon bits (or real bacon, which I prefer) and cheddar cheese.
Enjoy!
And, if necessary, thin the soup down with milk.
Easy Potato Soup Crock Pot Recipe
Ingredients
- 30 oz. Frozen Diced Hashbrowns
- 32 oz. chicken broth
- 1 can cream of chicken soup
- 5 oz bacon bits
- 1 block cream cheese
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Instructions
- Put the hashbrowns in the Crock Pot
- Add in the chicken broth , cream of chicken soup and half of the bacon bits
- Cook on low for atleast 7, up to about 8 hours, or until potatoes are tender
- Add salt & pepper to taste
- About an hour before serving, add the cream cheese to the slow cooker
- Mix a few times throughout the last hour of cooking
- Once the cream cheese is mixed in, the soup is ready to serve.
- Top with bacon bits and cheddar cheese.
Nutrition
More soup recipes to try: