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–+ servings
Ingredients in a crockpot: shredded cheese, frozen hashbrowns, chopped bacon, and seasoning simmer to create a savory potato soup.
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5 from 7 votes

Crockpot Potato Soup with Frozen Hashbrowns Recipe

Creamy Crockpot potato soup with frozen hashbrowns is a cheap dinner with tons of flavor. Top with bacon and cheese for a killer meal.
Prep Time10 minutes
Cook Time6 hours
Course: Appetizer, Entree, Main Course, Soup
Cuisine: American
Keyword: cheese, crockpot, frozen hashbrowns, hashbrowns, potato, slow cooker, soup
Servings: 8
Author: Justine

Equipment

  • 1 slow cooker

Ingredients

  • 32 oz hashbrowns frozen, bagged
  • 1 can cream of chicken soup 10.5 oz, or cream of mushroom
  • 32 oz chicken broth more or less depending on how thick you want it
  • 6-8 slices bacon precooked and crumbled, or use diced leftover ham
  • 2 c cheese cheddar, shredded
  • 1 c heavy cream
  • salt and pepper to taste

Instructions

  • Pour bag of frozen hashbrowns into slow cooker with cream of chicken soup and broth. Stir in cooked bacon bits and stir together.
  • Close lid and cook for 5-6 hours on low (recommended), or 3-4 hours on high.
  • Stir in heavy cream and shredded 1.5 c. of cheese 30 minutes before serving to thicken and warm. Serve topped with the remaining 1/2 c. of cheese (or more), dollop of sour cream, bacon and/or chives.

Video

Nutrition

Serving: 2oz | Calories: 418kcal | Carbohydrates: 25g | Protein: 13g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 1004mg | Potassium: 515mg | Fiber: 2g | Sugar: 1g | Vitamin A: 790IU | Vitamin C: 17mg | Calcium: 247mg | Iron: 2mg