Loaded Crockpot Hash Brown Potato Soup
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.
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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.
Loaded Crockpot Hash Brown Potato Soup
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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.
Video
Nutrition
Nutritional 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.
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My family and I loved this soup! So easy to make and so full of flavor. I double the recipe so we would have plenty of leftovers! Thanks for a great easy recipe.
I have some leftover ham from Christmas in the freezer, could I sub that for the bacon?
Yes, I think that would work out fine Sarah 🙂
I have some golden potatoes in the pantry. Could I use those instead of the simply potato hash browns? If so, how many and do they need to be cooked before I put them in the crockpot?
This recipe sounds great! I was just wondering, would I be able to use the Simply diced potatoes instead of the hash brown potatoes? Thanks!
Sure! You might want to blend up a bit at the end since the potatoes will be a little larger.
Do you put the cheese in before or after its been cooked for the additional 30 minutes? It’s in the same step so I assume before but would just like to double check!
After would be best. All you need is for the cheese to melt 🙂