Description
This comforting crockpot potato soup is a busy-day essential, offering a velvety texture and rich flavor with minimal effort. Using frozen hashbrowns as a shortcut, this hearty dish combines a savory cream base with tender potatoes, making it a perfect meal for families. It is a wholesome, nourishing hug in a bowl that can be customized with your favorite toppings like turkey bacon and fresh chives for a satisfying dinner.
Ingredients
32 oz frozen hashbrowns
10.5 oz cream of chicken soup
32 oz chicken or vegetable broth
8 slices turkey bacon, cooked and crumbled
2 cups cheddar cheese, shredded
1 cup heavy cream
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Place the frozen hashbrowns into the crockpot.
Add the cream of chicken soup and the broth, stirring until combined.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Once the potatoes are tender, stir in the heavy cream and half of the shredded cheese.
Add the crumbled turkey bacon, reserving some for topping.
Continue to cook for another 15 minutes until the cheese is fully melted and the soup is thickened.
Serve hot, garnished with extra cheese, turkey bacon bits, and chopped fresh chives.
Notes
Use cream of mushroom soup as a vegetarian-friendly alternative to cream of chicken. For a lighter soup, use half-and-half or whole milk instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.