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.
Carolyn Hathaway says
I made the recipe as written. My hubby and I loved it. Will be making it again!
Lisa says
Can frozen diced hash brown be used?
Corey says
I think those should be fine to use Lisa. You might just need to add a little bit of cooking time on.
Frannie says
Easy and delicious, perfect for a cold, rainy day! Thanks for sharing!
Vivian says
This is in my crock pot now!
I’ve never made potato soup before, the recipe was not intimidating like the rest of them.
The only thing I changed, I used 3 cans of chicken broth and omitted the water.
My mom always substituted broth for water,
It carried over to me.
Looking forward to having it for supper tonight.
Hubby is stopping on his way home from work to pick up sourdough bread bowls.
Mary Askin says
I made this on top of the stove an it turned out great. Wonderful tasting, comforting soup!
Emma says
Sooo good and sooo easy!! My 2 yr old son LOVED it!! We did too😉
Corey says
I love hearing when the kiddos love the recipe!
Jane says
This was so easy and delicious!
Stella Fagan says
I love this! We make it all the time! We do use the precooked bacon though because it’s a convenience thing. It’s become a favorite of ours. I’ve noticed my larger crockpot seems to cook a little faster.
Kathryn says
This recipe seems very “forgiving” in that you can make a lot of adjustments and it will still be delicious. I left out the carrots and bacon because I didn’t have any, used vegetable rather than chicken broth, used half and half instead of cream, and used corn starch instead of flour. I also sauteed the onions and garlic before adding them to the crock pot. This soup is wonderful, and I will definitely be making it again. Thank you!
Patty says
Loved it. First time to make it. I will be making this many times. P.S. sent recipie to my son. Cooking is a major hobby of his.
Rose says
What am I doing wrong when adding cooked bacon to soup? It is crispy going in, but becomes rubbery while cooking. Normally, I just leave it out, but I would like to get the great flavor of the bacon. Any suggestions?
Mary says
This is out of this world. So good it’s going to be our soup for Christmas Day soup bar.
Doreen says
Could you use Cream of Chicken Soup instead of the chicken broth?