Slow Cooker Potato Soup
A creamy, comforting slow cooker soup made with frozen hash browns, cream cheese, and chicken broth, the topped with cheddar, bacon, and scallions. Perfect for a cozy night in!
Ingredients
- 32 ounces Hash Browns frozen
- 1 can Cream of Chicken Soup
- 8 ounces Cream Cheese
- 32 ounces Chicken Broth
Toppings
- Shredded Cheddar Cheese
- Crumbled Bacon
- Scallions sliced
Instructions
- Pour the frozen hash browns into your slow cooker.
- Add the cream of chicken soup and chicken broth, then stir to combine.
- Cover and cook on low for 4 to 6 hours, until the hash browns are tender.
- Add the cream cheese, cut into chunks, and stir until fully melted and smooth.
- Ladle into bowls and top with shredded cheddar, crumbled bacon, and scallions.
Notes
- Cut the cream cheese into smaller pieces before aedding it to the slow cooker so it melts faster and blends in more smoothly.
- If you like extra texture, stir in some whole hash browns near the end of cooking instead of letting them all break down.
- Set out the toppings buffet style so everything can build their own bowl.
- Leftover soup thickens as it sits, so add a splash of extra broth when reheating.