Description
Rich, creamy Slow Cooker Hash Brown Potato Soup is loaded with savory roasted plant-based crumbles, cheddar, and tangy, garlicky ranch flavor. Easy to make and perfect for cozy nights or feeding a crowd. Serve it with your favorite baked potato toppings!
Ingredients
- 32 ounces frozen diced hashbrown potatoes
- 1–1/4 cups condensed cream of chicken-style soup (plant-based)
- 4 cups vegetable broth
- 1 ounce packet powdered ranch dressing mix
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly-ground black pepper
- 1 pound plant-based savory breakfast crumbles, cooked crisp and crumbled, quantity divided
- 8 ounces brick style cream cheese, softened to room temperature and cubed
- 2 cups shredded sharp cheddar cheese, quantity divided
- 1/2 cup heavy cream
- Kosher salt (to taste)
- Snipped chives or thinly-sliced scallions, for garnish
Instructions
- Step: In a 4- to 6-quart slow cooker, mix together the frozen hash brown potatoes, cream of chicken-style soup, vegetable broth, ranch seasoning, onion powder, garlic powder, pepper, and about 3/4 cup of the crumbled plant-based topping.
- Step: Cover the slow cooker and set it to LOW. Cook for 5–6 hours, or until the potatoes are tender.
- Step: Stir in the cream cheese, shredded cheddar cheese, and heavy cream. Cover again, increase the heat to HIGH, and cook for an additional 30–45 minutes, until the cheeses are fully melted and the soup has thickened slightly. If small bits of cream cheese remain, whisk the soup to incorporate them into the base.
- Step: For the best texture, turn the slow cooker to WARM and let the soup rest for 10–15 minutes. It will thicken as it stands. If you prefer your soup to be even thicker, use a potato masher to mash some of the potatoes, leaving some chunks intact for texture.
- Step: Taste the soup and adjust the seasoning with salt and pepper. Ladle the soup into bowls and top with the reserved crumbled plant-based topping, shredded cheddar cheese, and snipped chives or sliced scallions.
Notes
Prep time does not include preparation of the plant-based crumbles. Ensure the condensed soup used is chicken-style and plant-based. For the best texture, shred your own cheddar from a block to avoid anti-caking agents.
- Prep Time: PT10M
- Cook Time: PT345M
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 1150 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg