This hearty potato soup uses frozen diced hash browns to eliminate the need for peeling and chopping. It is a rich, comforting meal that is easy to prepare for large groups using a slow cooker.
List of ingredients
- 1 pound turkey bacon – provides a smoky flavor without pork.
- 8 cups frozen diced hash brown potatoes (two 2-pound bags) – the base of the soup.
- 1 teaspoon seasoned salt (optional) – for added depth.
- 1 teaspoon onion powder – adds a savory aromatic quality.
- 1 teaspoon garlic powder – enhances the overall flavor profile.
- 1 teaspoon black pepper – provides a mild spicy kick.
- 6 cups chicken broth (48 ounces) – the liquid base for simmering.
- 2 10-ounce cans cream of chicken soup – adds thickness and creaminess.
- 2 cups shredded cheddar cheese (divided) – used for both the base and topping.
- 8 ounces cream cheese (softened and cut into cubes) – creates a velvety texture.
- 1 cup heavy cream – adds richness and a smooth finish.
- Salt (to taste) – for final seasoning adjustments.
- Sliced green onions or chives (for topping) – adds a fresh, sharp contrast.
step-by-step instructions
- Prepare the bacon: Cook turkey bacon in a large skillet over medium heat until it becomes crispy. Drain the excess fat on paper towels, crumble the bacon, and set it aside.
- Layer the potatoes: Pour the frozen diced hash browns into the bottom of a 6-quart or larger Crockpot.
- Apply seasonings: Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the layer of potatoes.
- Combine liquids: Pour in the chicken broth and stir in the two cans of cream of chicken soup until well combined. Mix in three-quarters of the crumbled bacon, reserving the remaining portion for the garnish.
- Slow cook the base: Cover the Crockpot and cook on low for 5 to 6 hours or on high for 2 to 3 hours. Stir the mixture occasionally until the potatoes are fork-tender.
- Incorporate dairy: Stir in 1 cup of shredded cheddar cheese, the cubed cream cheese, and the heavy cream. Cover and continue cooking on high for 30 to 45 minutes, stirring occasionally until the cheeses are fully melted.
- Final seasoning: Taste the soup and add additional salt, pepper, or garlic powder if necessary.
- Serve and garnish: Ladle the soup into bowls and top with the reserved shredded cheddar cheese, the remaining crispy turkey bacon, and sliced green onions or chives.
Optimal Ingredient Selection
Selecting the Right Frozen Potatoes
Use diced hash browns rather than shredded ones to maintain a chunky consistency. Shredded potatoes tend to break down too much during the long cooking process, which can lead to a porridge-like texture.
Picking the Best Cheddar Cheese
Sharp cheddar is recommended because its strong flavor stands up well to the cream and broth. Avoid pre-shredded cheese if possible, as the cellulose coating used to prevent clumping can hinder a smooth melt.
Choosing a High-Quality Chicken Broth
Low-sodium chicken broth is the best choice to allow you to control the salt levels throughout the process. If using full-sodium broth, omit the seasoned salt to prevent the soup from becoming overly salty.
The Role of Cream Cheese in Texture
Full-fat cream cheese provides the most stable emulsion and the richest mouthfeel. Using low-fat versions may result in a grainier texture once heated in the slow cooker.
Selecting Heavy Cream for Richness
Heavy whipping cream ensures a silky finish that resists separating during the reheating process. If a lighter option is needed, whole milk can be used, though the soup will be slightly thinner.
Using the Correct Turkey Bacon
Thick-cut turkey bacon provides a better texture and more substantial flavor when crumbled. Ensure it is cooked until very crispy so it does not become soggy once added to the liquid.
Flavor Variations and Add-ins
Adding Roasted Garlic for Depth
Stir in a tablespoon of roasted garlic paste during the final cheese phase. This adds a mellow, caramelized sweetness that complements the earthy flavor of the potatoes.
Incorporating Smoked Paprika
Adding half a teaspoon of smoked paprika along with the initial seasonings enhances the smoky profile. This is particularly useful if you want a deeper flavor without adding more bacon.
Adding Shredded Rotisserie Chicken
Mix in two cups of shredded cooked chicken during the last hour of cooking. This transforms the soup into a more substantial meal with increased protein content.
Adding Sweet Corn Kernels
Stir in one cup of frozen corn kernels during the final 30 minutes of simmering. The corn adds a touch of sweetness and a popping texture that contrasts with the soft potatoes.
Including Chopped Broccoli Florets
Add small broccoli florets during the last hour of the slow cooking process. This introduces a vibrant green color and adds essential nutrients to the dish.
Integrating Diced Jalapeños for Heat
Stir in finely diced fresh jalapeños or a small amount of canned green chiles. This adds a spicy kick that cuts through the richness of the heavy cream and cheese.
Slow Cooker Optimization
Managing Temperature Settings
Cooking on low for 5 to 6 hours generally results in more tender potatoes and a more cohesive flavor. High settings are faster but require more frequent stirring to prevent the bottom from scorching.
Selecting the Appropriate Pot Size
A 6-quart or larger slow cooker is necessary to accommodate the volume of potatoes and broth. Using a pot that is too small can lead to overflow or uneven heating.
The Importance of Stirring Frequency
Stirring the soup every two hours prevents the potatoes from sticking to the bottom. It also ensures that the seasonings are evenly distributed throughout the mixture.
Ensuring a Tight Lid Seal
Keep the lid closed as much as possible to maintain a consistent internal temperature. Lifting the lid frequently allows steam to escape, which can extend the cooking time significantly.
Timing the Dairy Addition
Always add the cream and cheeses toward the end of the cooking process. Prolonged boiling of dairy can cause the fats to separate or the proteins to curdle.
Preventing Bottom Scorching
If your slow cooker runs hot, you can add an extra half cup of broth to the base. This extra moisture provides a buffer against the heating element at the bottom of the pot.
Storage and Preservation
Proper Cooling Processes
Allow the soup to cool slightly before transferring it to storage containers. Rapidly cooling the soup in the refrigerator in smaller portions prevents the center from staying warm too long, which is safer for food storage.
Choosing the Right Storage Containers
Use airtight glass or BPA-free plastic containers to prevent the soup from absorbing other odors in the fridge. Ensure the containers are completely sealed to maintain freshness.
Refrigeration Lifespan
This soup can be safely stored in the refrigerator for 4 to 5 days. Always check for a fresh scent and consistency before consuming leftovers.
Best Methods for Reheating
Reheat the soup on the stovetop over low heat, stirring frequently. If using a microwave, heat in short intervals and stir in between to ensure the dairy is heated evenly.
Managing Thickness After Cooling
Creamy soups naturally thicken as they cool due to the starch in the potatoes. Add a splash of chicken broth or milk during reheating to return the soup to its original consistency.
Limitations of Freezing Creamy Soups
Freezing is not recommended for this recipe because the cream and cream cheese may separate. If you must freeze it, thaw slowly in the fridge and whisk vigorously while reheating to re-emulsify the fats.
Serving and Presentation
Creative Garnish Combinations
Beyond green onions, try topping the soup with a dollop of sour cream or a sprinkle of paprika. These additions provide visual contrast and a tangy flavor profile.
Ideal Side Dish Pairings
Serve this soup with a side of crusty sourdough bread or garlic toast. A light side salad with a vinaigrette also helps balance the richness of the cheesy potatoes.
Presentation for Large Groups
Keep the soup in the slow cooker on the warm setting for a buffet-style meal. Place the toppings in separate small bowls so guests can customize their own portions.
Serving Temperature Recommendations
This soup is best served piping hot to ensure the melted cheeses remain fluid. Use pre-warmed bowls to keep the soup at the ideal temperature for longer.
Portion Control and Serving Sizes
Ladle approximately 1.5 to 2 cups per person for a main course. If serving as a starter, a smaller 1-cup portion is sufficient given the high caloric density of the ingredients.
Troubleshooting Common Issues
Fixing a Thin Consistency
If the soup is too thin, simmer it on high for an extra 30 minutes without the lid. Alternatively, mash a small portion of the potatoes against the side of the pot to release more starch.
Balancing Overly Salty Flavors
If the soup tastes too salty, stir in a small amount of unsalted heavy cream or a pinch of sugar. You can also add an extra potato or a splash of water to dilute the salt concentration.
Resolving a Grainy Texture
A grainy texture usually happens if the cream cheese was not fully incorporated. Use a whisk or an immersion blender for a few seconds to smooth out any remaining lumps.
Correcting Mushy Potatoes
If the potatoes have broken down too much, avoid further stirring. The soup will still taste excellent, but you can add a few fresh diced cooked potatoes to restore some texture.
Dealing with Under-melted Cheese
If you see clumps of cheese, ensure the slow cooker is on the high setting for at least 30 minutes. Stirring vigorously while the soup is at its peak heat will help the cheese melt completely.
Improving a Bland Flavor
If the soup lacks depth, add a teaspoon of lemon juice or a dash of Worcestershire sauce. The acidity helps brighten the heavy flavors of the cheese and cream.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes by peeling and dicing them into 1/2 inch cubes. They will follow the same cooking time as the frozen version, but the prep time will increase.
How do I make this dairy-free?
Replace the heavy cream with coconut cream, the cream cheese with a plant-based alternative, and the cheddar with vegan cheese shreds. Use a dairy-free cream of chicken alternative for the base.
Can I use a different type of broth?
Vegetable broth is a great alternative if you prefer not to use chicken broth. It provides a similar savory base without altering the overall flavor profile significantly.
What is the best way to store leftovers?
Store them in an airtight container in the refrigerator for up to 5 days. Reheat them gently on the stove with a splash of milk to loosen the texture.
Can I use an Instant Pot instead of a slow cooker?
Yes, you can cook the potato and broth base on high pressure for 5 to 8 minutes with a quick release. Then, switch to the saute function to stir in the dairy and cheese.
What can I use to thicken the soup if I don’t have cream of chicken soup?
You can create a roux by cooking equal parts butter and flour, then whisking it into the broth. Alternatively, blending a cup of the cooked soup and stirring it back in will thicken the mixture.
Print
Creamy Slow Cooker Potato Soup with Frozen Hash Browns
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Diet: General
Description
Cold weather got you in a chokehold? This creamy, cheesy potato soup saves you from peeling spuds thanks to frozen hash browns—and still delivers the cozy comfort you need. With turkey bacon, cream cheese, and cheddar, it’s basically a warm hug in a bowl.
Ingredients
- 1 pound turkey bacon
- 8 cups frozen diced hash brown potatoes
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 6 cups chicken broth
- 2 10-ounce cans cream of chicken soup
- 2 cups shredded cheddar cheese
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup heavy cream
- Salt to taste
- Sliced green onions or chives for topping
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook turkey bacon until crispy. Drain on paper towels, crumble, and set aside.
- Add the Potatoes: Place the frozen diced hash browns into the bottom of a Crockpot.
- Season the Potatoes: Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
- Add the Broth and Soup: Pour in the chicken broth and add the cream of chicken soup. Stir until combined. Mix in about three-quarters of the crumbled turkey bacon, reserving the rest for topping.
- Cook the Base: Cover and cook on low for 5–6 hours or high for 2–3 hours, stirring occasionally, until potatoes are fork-tender.
- Add the Cheese and Cream: Stir in 1 cup of the shredded cheddar cheese, the cubed cream cheese, and the heavy cream. Cover and cook on high for another 30–45 minutes, stirring occasionally, until cheeses are fully melted and soup is creamy.
- Season to Taste: Taste and add additional salt, pepper, or garlic powder if desired.
- Serve: Ladle into bowls and top with the reserved cheddar cheese, remaining turkey bacon, and sliced green onions or chives.
Notes
Use room temperature cream cheese for smoother melting. For a thinner consistency, you can substitute heavy cream with whole milk. This soup reheats well in the microwave; add a splash of broth if it thickens too much in the fridge.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 95 mg