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Crockpot Potato Soup

This comforting crockpot potato soup with frozen hash browns, bacon, cheese, and cream is a hearty meal perfect for chilly days.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound bacon Cook until crispy
  • 8 cups frozen diced hash brown potatoes Two 2-pound bags
  • 1 teaspoon seasoned salt Optional
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 6 cups chicken broth 48 ounces
  • 2 (10-ounce) cans cream of chicken soup
  • 2 cups shredded cheddar cheese Divided
  • 8 ounces cream cheese Softened and cut into cubes
  • 1 cup heavy cream
  • Salt To taste
  • Sliced green onions or chives For topping

Method
 

Cooking the Bacon
  1. In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and set aside.
Preparing the Soup
  1. Place the frozen diced hash browns into the bottom of a Crockpot.
  2. Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
  3. Pour in the chicken broth and add the cream of chicken soup. Stir until combined. Mix in about three-quarters of the crumbled bacon, reserving the rest for topping.
Cooking the Base
  1. Cover and cook on low for 5–6 hours or high for 2–3 hours, stirring occasionally, until the potatoes are fork-tender.
Final Steps
  1. Stir in 1 cup of the shredded cheddar cheese, cubed cream cheese, and heavy cream. Cover and cook on high for another 30–45 minutes, stirring occasionally, until the cheeses are fully melted and the soup is creamy.
  2. Taste and add additional salt, pepper, or garlic powder if desired.
  3. Ladle into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.

Notes

Crockpot Potato Soup is best served hot. Pair it with crusty bread or a simple salad for a complete meal. To store leftovers, let it cool completely before transferring to an airtight container and refrigerate for 3–4 days or freeze for up to 3 months.