A fully loaded baked potato…in soup form.
Well, it happened again. That stupid groundhog saw his shadow, and now we’re in for several more weeks of winter. And depending on where you live, that could mean anything from gray skies and dull, misty drizzle to a foot of fresh snow on your doorstep every week.
Either way, it means the next several weeks are going to be a perfect time to serve soup for dinner. There’s nothing like a nice, hot bowl of soup to take off the winter chill. And as long as you’ve got your trusty slow cooker, it’s easy to have hot soup waiting for you whenever you come home.
Here’s an especially cozy soup I’ve whipped up for these last few weeks of winter. It’s like a fully loaded baked potato…cheddar cheese, bacon, the whole bit…in soup form.
The key to this recipe is Simply Potato Shredded Hash Brown Potatoes. These taters come ready-shredded in a bag, so all you have to do is toss them in the crock…along with your veggies, broth, and spices. The pre-shredded potatoes will cook up tender in three hours on the high setting, or six hours on low. Then all you have to do is thicken the soup, melt some cheese on top, and serve it up with all your favorite potato toppings.
Loaded Crockpot Hash Brown Potato Soup
INGREDIENTS:
1 (20-ounce) bag Simply Potato Shredded Hash Brown Potatoes
32 oz chicken broth
1/2 cup shredded carrots
7 slices of bacon, cooked and diced (reserve 2 sliced for toppings)
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
¼ cup onion diced
1-2 cloves garlic, minced
3 tablespoon flour
1 cup heavy cream
2 cups shredded cheddar cheese
DIRECTIONS:
- Into a 4-5qt crockpot, add in potatoes, carrots, bacon, broth, water, onion, garlic, salt and pepper. Cook on HIGH 3 hours. or LOW for 6 hours.
- Once cooking time is done, whisk flour and cream together until smooth. Add to slow cooker. Cover and cook on LOW for 30 minutes. Next add cheese and stir until cheese is melted.
- Serve hot with cheese, sour cream, bacon and green onions.
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Loaded Crockpot Hash Brown Potato Soup
Ingredients
- 1 20-ounce bag Simply Potato Shredded Hash Brown Potatoes
- 32 oz chicken broth
- 1/2 cup shredded carrots
- 7 slices of bacon cooked and diced (reserve 2 sliced for toppings)
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- ¼ cup onion diced
- 1-2 cloves garlic minced
- 3 tablespoon flour
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Instructions
- Into a 4-5qt crockpot, add in potatoes, carrots, bacon, broth, water, onion, garlic, salt and pepper
- Cook on HIGH 3 hours. or LOW for 6 hours
- Once cooking time is done, whisk flour and cream together until smooth. Add to slow cooker.
- Cover and cook on LOW for 30 minutes. Add cheese and stir until cheese is melted.
- Serve hot with cheese, sour cream, bacon and green onions.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Jan DeHaven says
Hi,
I love the way this recipe sounds, can’t wait to make it. One question, the ingredients say 7 slices of bacon reserving two for the topping. The directions do not say when to add the 5 slices of bacon to the pot.
Thanks so much
Corey says
It is in step 1 Jan 🙂
“1. Into a 4-5qt crockpot, add in potatoes, carrots, bacon, broth, water, onion, garlic, salt and pepper. Cook on HIGH 3 hours. or LOW for 6 hours.”
Angie Simmons says
Do you add uncooked bacon?
Corey says
No Angie, you could be using cooking bacon.
Corinne says
I actually used Ready Crisp pre- cooked bacon strips, the smell of bacon cooking it’s raw state makes me physically ill 🤢🤢 I just found my grocery sells hash brown/bacon mix, even easier.
Corey says
That is a great idea 🙂
Phyllis Sabo says
Instead of “heavy cream”, could one use yogurt? Or even Greek yogurt?
Corey says
The only other thing I have used is Fat Free half and half. This also worked really well. I supposed milk would also work, but have not tried yogurts yet. If you do, please let us know how it turns out 🙂
Carrie says
I used cream cheese and added about a 1/4 cup half and half instead of the flour. Worked great. 🙂
Phyllis Sabo says
Could Yogurt or Greek Yogurt be used instead of “heavy cream”?
Susan Evans says
This recipe looks absolutely delicious!
Christina says
I just had a bowl. This soup is delicious!! So warm and comforting. I can’t wait for my daughter to get here and have hers.
I added mushrooms and red bell pepper only because they desperately needed to be used and this looked like the perfect place to get rid of them. The soup certainly didn’t need them but it didn’t hurt either.
THANKS for such a simple, great recipe.
Jane says
Could this recipe be doubled?
Corey says
Yes! And I highly recommend that because everyone will gobble this down 🙂
Carissa says
If you double the recipe, would the cook time remain the same?
Corey says
Yes, Carissa… cooking time should be about the same.
Tina says
Could you use corn starch instead of flour?
Corinne says
I do.
Debbie Rich says
Anyone know the caloric intake and fat?
Loni says
Hi, Corey!
We love your recipes and are currently making this one. At the top of the recipe, it says that it takes 6 hours of cook time. However in the recipe it says cook on high for 3 hours and low for 6 hours. And then the additional 30 minutes. Which is the accurate total?
Thanks, in advance, for any help you can offer!
Loni
Corey says
No, it is HIGH on 3 or LOW for 6. I hope that helps!
Loni says
Thank you. I appreciate the reply. I already made the soup on Sunday for lunch. Everyone loved it! And, we had leftovers tonight. I did it on low for about 7 hours and it worked out fine. Thanks for sharing such great recipes!
Marty says
I used the southwestern style simply potatoes hash browns which gave it a spicy kick and garnished with cheese and garlic croutons along with the cheese and bacon. My husband gave it a 500 star review
Corey says
Hahaha! Thanks a lot of stars! 🙂 So happy you loved it!!