Creamy Slow Cooker Potato Soup Bursting with Bacon Goodness
This Slow Cooker Potato Soup is a creamy, hearty dish that combines savory bacon, tender potatoes, and rich cheese for a comforting meal.
Equipment
- Slow cooker
Ingredients
For the Soup
- 1 lb bacon Adds savory depth and crunch; cook until crispy and crumble for both soup and garnish.
- 20 oz cream of chicken soup Provides a creamy base with rich flavor; can substitute with homemade cream if preferred.
- 6 cups chicken broth Acts as the soup's liquid base, enhancing flavor depth; use low-sodium for a healthier option.
- 1 tsp onion powder Contributes to the overall savory flavor; fresh onions can be used for a more robust taste.
- 1 tsp black pepper Adds spice and enhances flavor; adjust to taste based on preference.
- 8 oz cream cheese Provides creaminess and richness; ensure it's at room temperature for easy incorporation.
- 1 cup heavy cream Adds luxury and creaminess to the soup; can use half-and-half for a lighter option.
- 1 tsp seasoned salt Unique blend that boosts flavor; regular salt can be used if preferred.
- 1 tsp garlic powder Enhances the savory taste profile; fresh garlic can also be added for a bolder flavor.
- 4 lb frozen hash brown cubes The star thickener for the soup, making it hearty; can substitute with fresh diced potatoes if desired.
- 2 cups shredded cheddar cheese Provides a cheesy finish; choose a sharp cheddar for more flavor.
- sliced green onions Used as a fresh garnish to add color and a mild bite; substitute with chives if unavailable.
Instructions
Cooking Instructions
- Cook bacon: Start by frying the bacon in a skillet over medium-high heat for about 8-10 minutes until crispy. Crumble the bacon and set it aside, reserving some for garnish later.
- Combine ingredients: In your slow cooker, add the frozen hash browns. Then pour in the chicken broth and cream of chicken soup, mixing everything together until well combined.
- Season the mixture: Stir in the onion powder, garlic powder, black pepper, seasoned salt, and three-quarters of the crumbled bacon for that delicious flavor kick.
- Cover and cook: Secure the lid on your slow cooker and cook on low for 5-6 hours or on high for 2-3 hours, until the potatoes are tender and soft.
- Add creamy elements: Near the end of cooking, cube the softened cream cheese and toss it in along with the shredded cheddar and heavy cream.
- Finish cooking: Leave the lid off and cook on high for an additional 30-45 minutes, stirring occasionally until the cheese melts and the soup becomes creamy.
- Serve and garnish: Taste the soup and adjust seasoning with salt if needed. Serve hot, garnished with the reserved bacon, extra cheddar cheese, and a sprinkle of sliced green onions.
Notes
For best results, soften cream cheese to room temperature for smooth incorporation. Adjust seasoning according to taste before serving.