Easy Crock Pot Potato Soup (with Frozen Hash Browns)
This Slow Cooker Potato Soup is rich, creamy, cheesy, and loaded with ranch flavor, bacon, and tender potatoes. The easiest cozy crockpot dinner that starts with frozen hashbrowns!
Ingredients
- 1 32-ounce bag frozen diced hash brown potatoes
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (1-ounce) packet dry ranch seasoning mix
- 4 cups chicken broth
- 1 10.5oz can cream of chicken soup
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 8 slices bacon, cooked and crumbled (divided)
- 1 8oz block cream cheese, cut into cubes and softened
- 1 ½ cups shredded sharp cheddar cheese, divided
- ½ cup sour cream
- Chopped green onions, for garnish
Instructions
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Add hash brown potatoes, diced onion, minced garlic, half the bacon and dry ranch seasoning mix to the slow cooker.
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Pour in the chicken broth and cream of chicken soup. Stir to combine, then sprinkle in salt, pepper, garlic powder, onion powder, and smoked paprika.
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Cover and cook on Low for 6 hours or High for 3 hours, until the potatoes are tender and the soup is hot and bubbling.
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Stir in the sour cream and cream cheese cubes and 1 cup of shredded cheddar cheese. Cover and cook for another 15–20 minutes, stirring occasionally, until everything is melted and smooth.
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Ladle into bowls and top with the remaining bacon cheddar cheese, remaining bacon, and chopped green onions.
Recipe Notes
• Use regular cream cheese for a super creamy finish.
• Mash a few potatoes before adding cheese to thicken the soup.
• Add extra bacon on top for crunch.
• Great for cozy nights in or a lazy Sunday dinner.
• Serve with rolls to soak up the cheesy broth.