Description
A cozy and creamy slow cooker potato soup made with frozen hash browns, broth, cream cheese, bacon bits, and ranch seasoning. It cooks low and slow for perfectly soft and seasoned results, making it a hearty and comforting meal for chilly nights.
Ingredients
- 1 bag (32 oz) frozen southern hash browns
- 1 carton (32 oz) chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 bar (8 oz) cream cheese
- 1 bag (2.5 oz) bacon bits
- 1 packet (1 oz) ranch seasoning mix
- 1½ cups shredded cheddar cheese
Instructions
- Add the frozen southern hash browns, chicken broth, cream of chicken soup, cream cheese, bacon bits, ranch seasoning, and shredded cheddar cheese into your slow cooker.
- Stir everything together until thoroughly combined.
- Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Stir the soup and serve with your favorite toppings such as shredded cheese, chopped bacon, green onions, and sour cream.
Notes
- For a creamier soup, add 1/2 cup heavy cream, blend 1/2 cup of the soup and return it to the slow cooker, or use a potato masher.
- You can blend some or all of the soup for a smoother texture. Use an immersion blender, a regular blender, or a potato masher.
- If using fresh potatoes, peel and dice them into very small cubes, similar in size to frozen hash browns.
- For a vegetarian option, use vegetable broth and cream of potato, cream of celery, or cream of onion soup. Omit bacon bits.
- Taste and adjust salt and pepper as needed, depending on the sodium content of your broth and other ingredients.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 489 kcal
- Sugar: 2 g
- Sodium: 1788 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 73 mg