Slow Cooker Potato Soup Recipe
This hearty and comforting soup comes together effortlessly using frozen hash browns, eliminating the need for peeling or chopping potatoes. Perfect for busy days when you want a warm, satisfying meal.
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Ingredients
- 32 oz chicken stock
- 1 packet ranch seasoning mix
- 10.5 oz cream of chicken soup gluten-free if needed
- 32 oz frozen cubed potatoes
- 8 oz cream cheese diced for quicker melting
Toppings:
- 8 slices bacon cooked and crumbled
- 2 green onions finely chopped
- 1 cup shredded cheese
Instructions
- Combine the frozen hash browns, chicken stock, cream of chicken soup, and ranch seasoning in a slow cooker.
- Cover and cook on low for 4 to 6 hours.
- For a creamier consistency, remove the lid after cooking and gently mash the potatoes.
- Add the diced cream cheese to the slow cooker. Replace the lid and allow it to melt for 10 to 30 minutes, stirring occasionally to blend.
- Once the cream cheese has fully incorporated, garnish the soup with crumbled bacon, shredded cheese, and chopped green onions.
- Serve immediately and enjoy!
Notes
For a thinner soup, gradually add additional chicken stock until the desired consistency is achieved.