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