Description
This easy slow cooker potato soup with bacon and cream cheese is creamy, cozy, and packed with flavor. A perfect fall and winter comfort food made with pantry staples and minimal effort.
Ingredients
Units
Scale
- 1 (30 oz) bag of frozen diced hash browns
- 1 (32 oz) box of chicken broth (or vegetable broth), about 4 cups
- 1 (22 oz) can of cream of chicken soup (or cream of mushroom)
- 3 oz bacon bits (or more, to taste)
- 1 (8 oz) block of cream cheese
- Shredded cheddar cheese (for topping)
- Black pepper, to taste
Instructions
- Place frozen hash browns in the slow cooker
- Add chicken or vegetable broth
- Mix in cream of chicken or mushroom soup
- Sprinkle in bacon bits, black pepper, and a pinch of salt if desired
- Cover and cook on low for 6–7 hours or high for 4–5 hours
- One hour before serving, cut cream cheese into cubes and stir into the soup
- Once cream cheese is fully melted, switch to “warm”
- Ladle into bowls and top with shredded cheddar and extra bacon bits if desired
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or milk. Can be frozen, though texture may change slightly. For a dairy-free version, use plant-based cream cheese and cheese alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 55mg