Cozy Up with Homemade Slow Cooker Potato Soup Recipe
Enjoy the warm and comforting flavors of slow cooker potato soup that's perfect for chilly nights.
Equipment
- - Slow cooker
Ingredients
For the Soup Base
- 6 slices Bacon Can use turkey bacon or omit for vegetarian.
- 1 can Cream of Chicken Soup Substitute with cream of celery for vegetarian.
- 4 cups Chicken Broth Use vegetable broth for vegetarian.
- 30 oz Frozen Hash Brown Cubes Shredded or fresh diced potatoes can also be used.
For Seasoning
- 1 tsp Onion Powder Fresh onion may be used, sautéed.
- 1 tsp Garlic Powder Replace with about 1 clove fresh minced garlic.
- 1 tsp Black Pepper Adjust to taste.
- 1 tsp Seasoned Salt Regular salt can be used, adjust to taste.
For Creaminess
- 8 oz Cream Cheese Use low-fat or omit for dairy-free.
- 1 cup Heavy Cream Replace with half-and-half or coconut cream.
- 2 cups Shredded Cheddar Cheese Substitute with Monterey Jack or Gouda.
For Garnish
- 1 bunch Sliced Green Onions Chives can be used as an alternative.
Instructions
Preparation Steps
- Cook bacon over medium-high heat until crispy (about 8-10 minutes). Drain excess fat, crumble, and set aside.
- Add frozen hash brown cubes, chicken broth, cream of chicken soup, onion powder, garlic powder, black pepper, and seasoned salt to the slow cooker. Mix well and fold in three-quarters of the crumbled bacon.
- Cover and cook on low for 5-6 hours or high for 2-3 hours until potatoes are tender.
- Increase heat to high and add cream cheese cut into cubes, shredded cheddar, and heavy cream. Stir until well combined.
- Cook uncovered for an additional 30-45 minutes, stirring occasionally and adjusting seasoning as needed.
- Ladle into bowls and garnish with reserved bacon, additional shredded cheese, and sliced green onions.
Notes
Serve with warm crusty bread for a delightful meal.