Easy Crockpot Potato Soup
This easy crockpot potato soup is perfect for busy evenings, comforting and satisfying, like a loaded baked potato in soup form.
Equipment
- Crockpot
Ingredients
Frozen Hash Browns
- 30 ounces frozen diced hash browns
Broth and Soup
- 4 cups chicken broth
- 10.5 ounces cream of chicken soup
Cheese and Bacon
- ¼ cup crumbled bacon
- 8 ounces cream cheese
- cheddar cheese for serving
- more crumbled bacon for serving
Instructions
Cooking Instructions
- Put cubed potatoes, chicken broth, cream of chicken soup, and crumbled bacon in the crockpot. Cover and cook on low for about 5 hours. The potatoes should be tender.
- Add the block of cream cheese and cook on low for one more hour. Stir a few times to incorporate the melting cream cheese into the soup.
- Once the cream cheese is completely melted, your soup is ready to go. Serve topped with shredded cheddar cheese and more bacon bits if desired.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 44gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 1mg
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