Last winter, I shared our favorite loaded baked potato soup recipe. It has been a recipe that I have made for years, and has always been a family favorite. However, this year, I decided to play around with the recipe to make it even easier, and let me tell you, this one is most definitely my new favorite. Not only is it incredibly simple, but you can change it up however you prefer. If you love bacon, add it in, if you prefer ham, go for it, and if you simply prefer your potato soup with nothing else added, that too is an option! If you are short on time, or just feeling lazy, skip the step of cutting potatoes and dump in a bag of hash browns (cubed style). See how the possibilities are endless?? I’m telling you, this too, will become your favorite! There is nothing better than a hearty bowl of soup during the Fall/winter months!! Enjoy!!
- 1 bag (30 oz) frozen hash brown potatoes (square cut) OR 2 lbs russet potatoes, peeled and diced
- 1/2 cup onion, chopped
- 1/2 tsp ground black pepper
- 3 tsp garlic powder
- 2 tsp seasoning salt
- 2 cups chicken broth OR vegetable broth
- 1 can cream of chicken soup
- 1 package (8 oz) cream cheese, softened
- 1/2 cup bacon, cooked and chopped
- 1/2 cup cheddar cheese, shredded plus additional for topping
- Green Onion/Sour Cream
- Pour the bag of hash browns (or cut potatoes) into the slow cooker.
- Add in the onion, black pepper, garlic, salt, chicken broth, and cream of chicken soup.
- Place lid on slow cooker and cook on low for about 5 hours.
- Stir in the cream cheese, bacon, and cheddar cheese.
- Place lid back on slow cooker and allow to cook for an additional 2 hours.
- Serve in bowls with additional cheese, bacon bits, green onions, sour cream, etc.
* Make sure cream cheese is softened before adding to soup, otherwise it won’t melt completely.