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Cheesy Potato Soup With Hash Browns

This comforting and creamy slow-cooker soup combines frozen hash browns, smoky bacon, and melty cheeses, making it perfect for busy days or cozy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 bag Frozen hash browns About 30 ounces
  • 8 oz Bacon Chopped, can be pre-cooked for extra crispiness
  • 8 oz Cream cheese Full-fat recommended for best texture
  • 2 cups Cheddar cheese Shredded
  • 4 cups Chicken broth Can substitute with vegetable broth for a vegetarian version
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Pepper Adjust to taste

Method
 

Preparation
  1. In a slow cooker, combine frozen hash browns, chopped bacon, cream cheese, and shredded cheddar cheese.
  2. Add chicken broth, chopped onion, minced garlic, salt, and pepper.
  3. Stir to mix all ingredients well.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the ingredients are hot and cheese is melted.
  5. Stir before serving.
Serving
  1. Ladle into bowls and garnish with extra shredded cheddar, crispy bacon bits, chopped green onions, or a dollop of sour cream.
  2. Serve with crusty bread, buttery crackers, or a simple side salad.
  3. For a loaded-baked-potato vibe, top with chives, extra pepper, and a sprinkle of smoked paprika.

Notes

Store leftovers in an airtight container; cool to room temperature before refrigerating. For freezing, portion into freezer-safe containers. Thaw overnight in the refrigerator and reheat gently.