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.
Did You Make This Recipe?
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I play cards each week with a group of ladies and we have a meal half way through the party. How would this soup hold up in the crock pot if it has to wait a little longer?
It would hold up great. Just set it to a warm setting.
I just made this soup! Delicious. The only thing I changed was I added another cup of cheese. So 3 cups instead of 2
I made this potato soup today. I didn’t have time for the crockpot, so I used my stovetop instead.
I used (1) 24-oz bag of Ore-Ida Steam and Mash Russet Potatoes and combined those with the chicken stock in my blender on the hot soup setting. No carrots on hand, so, oh well…
Meanwhile, I fried the bacon and set in on a paper towel to drain. I sautéd the onion and garlic in the bacon grease.
There wasn’t much fat rendered from the bacon, so I left it in and poured the potato/stock mixture into the soup/stock pot and added salt, pepper, basil and a dash of cajun seasoning.
Since I was cooking on the stovetop, I didn’t need to add water.
Cooked it on low for 40 minutes, checked it and adjusted the seasonings, then cooked it 40 minutes more.
The soup was plenty thick, so I didn’t need to add flour, just 1 cup of heavy cream (which added a silkiness to it) and then the cheese – a mix of gruyere and cheddar. I let it sit on the stove for another 10 minutes or so until the cheese was melted and incorporated.
Pureeing the potatoes cut down on the time needed to cook this soup, but the 90 minutes gave it time to develop a nice depth of flavor. It’s delicious.
Great recipe, thanks, Corey.
Does anyone know if this will freeze well??
I freeze all of my soup/stew left overs in ziploc screw top containers for my husband to use for lunch at work 😁
Great recipe. Make it alot now. Thanks. I added a cup of black forest ham cut really small, and a 1/4 cup grated parmesan to it.