Crockpot Creamy Potato Soup
This slow cooker creamy potato bacon soup is made without cream of chicken soup! An easy crockpot potato soup recipe with hash browns, topped with cheddar, and bacon.
Servings: 6 servings
Calories: 462kcal
Ingredients
- 30 ounces frozen diced hashbrowns
- 32 ounces chicken stock or vegetable broth low sodium if desired
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup whole milk
Optional toppings
- sharp shredded cheddar cheese, green onions and bacon bits for garnish
Instructions
- Add 30 ounces frozen diced hashbrowns, 32 ounces chicken stock or vegetable broth, 1 cup whole milk, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper to your slow cooker.
- Cover with the lid and cook on low 5–6 hours, stirring occasionally, until potatoes are soft.
- Serve hot topped with bacon, cheese or green onions.
Notes
Cooking Time: Slow cookers vary! Start checking around the 5-hour mark—the soup is ready when potatoes are soft and the texture is creamy.
For a thicker soup, blend 1–2 cups with an immersion blender before adding the cheese. For a chunkier soup, leave it as is.
Add-In Ideas: Stir in peas, carrots, or broccoli during the last hour. Or swap the bacon for leftover holiday ham. If you want a richer, tangier soup, stir in some sour cream or cubed cream cheese.
Storage: Store leftovers in the fridge up to 4 days. Add a splash of milk or broth when reheating if it thickens.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 33g | Protein: 17g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 935mg | Fiber: 2g | Sugar: 3g
