Crockpot Potato Soup With Hash Browns Recipe
Crockpot Potato Soup with Hash browns is an easy, quick, and delicious way to add a ton of flavor to your potatoes. The perfect side dish to any meal, and perfect for the cold winter days that are coming to an end.
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Appetizer
Cuisine American
Servings 8
Calories 418 kcal
- 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 i
- 6-8 slices of bacon precooked and crumbled (or use diced leftover ham)
- 2 cups Cheese cheddar (shredded)
- 1 cup Heavy cream
- Salt and pepper to taste
In a slow cooker, combine frozen hashbrowns with cream of chicken soup and broth. Sprinkle cooked bacon bits on top and stir well.
Put the lid on and cook for 6 hours on low (recommended), or for 4 hours on high.
30 minutes before serving, stir in heavy cream and 12 cups of shredded cheese to thicken and warm.
Sprinkle the remaining 12 cups on top or slice of cheese (or more), a dollop of sour cream, bacon, and/or chives.
Calories: 418kcal
Keyword Crockpot Potato Soup With Hash Browns