Hash Brown Crockpot Potato Soup
Frozen hash browns, chicken broth, and cream cheese cook in a slow cooker into a thick, creamy potato soup.
Equipment
- Slow cooker
- Ladle
Ingredients
Main Ingredients
- 30 oz frozen hash brown potatoes do not thaw
- 3 cup chicken broth
- 1 can condensed cream of chicken soup about 10 ounces
- 2 bay leaves
- ½ cup finely chopped onion
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- 4 oz cream cheese softened
- 1 tsp salt
- ½ tsp black pepper
- 1 cup shredded cheddar cheese for serving
- 4 slices cooked bacon crumbled for serving
Instructions
Cooking
- Load. Add the hash browns, onion, and peppers to the slow cooker.
- Pour. Add the broth, cream of chicken soup, bay leaves, salt, and pepper and stir.
- Cook. Cover and cook on low for 6 hours.
- Stir. Stir in the softened cream cheese 30 minutes before the end.
- Serve. Remove the bay leaves and top with cheddar and bacon.
Notes
Substitutions: Use vegetable broth.
Tips: Mash a few potatoes for a thicker soup.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.