Slow Cooker Potato Soup
This soup has everything you want in a potato soup without all of the hard work. Top it with cheese, bacon, and/or green onions to make it your favorite loaded potato soup!
Servings: 6 people
Ingredients
- 1 (32 oz) bag frozen southern style hashbrowns (squares)
- 1 can cream of chicken soup
- 3 cups chicken broth I use low-sodium.
- 1/4 tsp pepper
- salt to taste
- 1 (8 oz) package cream cheese softened
- shredded cheese for topping
- cooked and crumbled bacon for topping
- green onions for topping--optional
Instructions
- Mix the cream of chicken soup with the chicken broth and pepper.
- Add the frozen hash browns to your slow cooker, pour the chicken soup mixture over the hash browns, and stir everything.
- Cook on Low for 6-8 hours. *See Notes
- During the last 30 minutes of cook time, cut up the softened cream cheese and add it to the soup.
- Add salt to taste (optional), and serve with your favorite toppings such as cheese, bacon, and/or green onions.
Notes
Recipe inspired from Paula Deen.
With my slow cooker, 7 hours is plenty of time, and it comes out perfectly every time.