Creamy Crockpot Potato Soup with Bacon and Cheese Recipe

Introduction

This creamy potato soup is a comforting and easy meal perfect for chilly days. Made with simple ingredients like potatoes, chicken broth, and cream cheese, it’s a delicious crowd-pleaser that can be prepared in a slow cooker with minimal effort.

Ingredients

• 4 cups frozen hash brown potatoes (shredded or diced)
• 4 cups low sodium chicken broth (or vegetable broth)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chopped yellow onion
• 1/2 teaspoon pepper
• 4 ounces cream cheese
• Toppings: shredded cheddar cheese, crumbled cooked bacon, sliced green onions (optional)

Instructions

1. Step 1: In a slow cooker, combine the frozen hash brown potatoes, chicken broth, cream of chicken soup, chopped onion, and pepper. Stir to mix well.
2. Step 2: Cover and cook on low for 5 to 6 hours, or until the potatoes are fork tender and starting to fall apart. If needed, cook longer until desired tenderness is reached.
3. Step 3: Add the cream cheese to the slow cooker. Cook for an additional 30 minutes, stirring occasionally, until the cream cheese is melted and fully combined into the soup.
4. Step 4: Serve hot, topped with shredded cheddar cheese, crumbled bacon, and sliced green onions if desired.

Tips & Variations

• Use fresh diced potatoes such as Russet or Yukon Gold if you prefer; just make sure to cook until tender.
• For a vegetarian version, substitute chicken broth with vegetable broth and use cream of mushroom soup instead of cream of chicken.
• Add steamed broccoli stirred in at the end for extra nutrition and texture.
• For a gluten-free option, seek out a gluten-free cream of chicken soup or make a homemade thickener.
• Don’t feel compelled to fully blend the soup; leaving some chunks adds wonderful texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen?

Yes, fresh potatoes such as Russet or Yukon Gold can be used. Dice them evenly and cook until fork tender as directed in the recipe.

How do I make potato soup flavorful and not bland?

The key is in the toppings. Adding crisp bacon, sharp cheddar cheese, sour cream, and fresh green onions after cooking really enhances the flavor and texture.

Is this potato soup gluten-free?

Typically, cream of chicken soup contains flour and is not gluten-free, but you can find gluten-free alternatives or make your own gluten-free thickener to make this recipe suitable.

What can I serve with this potato soup?

This soup pairs well with steamed vegetables or a crisp green salad for a balanced meal.

Creamy Crockpot Potato Soup with Bacon and Cheese Recipe

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★★★★★

4.7 from 106 reviews

This creamy crockpot potato soup recipe is a comforting and easy-to-make dish perfect for any day. Made with frozen or fresh potatoes, chicken stock, cream of chicken soup, and cream cheese, it has a rich, velvety texture with delicious flavor enhanced by toppings like cheddar cheese, bacon, and green onions. Slow-cooked to perfection, this hearty soup is ideal for a cozy meal and can be customized with additional mix-ins like steamed broccoli.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups frozen hash brown potatoes (shredded or diced) or 4 cups diced fresh potatoes (Russet or Yukon Gold)
• 4 cups low sodium chicken stock or broth (vegetable broth can be substituted)
• 1 can (10.5 oz) cream of chicken soup
• 1 medium yellow onion, chopped
• 1/2 teaspoon black pepper
• 8 oz cream cheese, softened

Toppings

• 1 cup shredded cheddar cheese
• 4 slices cooked and crumbled bacon
• 2 green onions, sliced

Instructions

1. Combine ingredients: In a slow cooker, add the frozen or fresh potatoes, chicken broth, cream of chicken soup, chopped onion, and black pepper. Stir gently to combine all ingredients evenly.
2. Cook on low: Cover the slow cooker and cook on low for 5 to 6 hours. Check potatoes near the end; they should be fork tender and beginning to fall apart. If potatoes are still chunky, cook longer as needed.
3. Add cream cheese: Once potatoes are tender, add the softened cream cheese to the soup. Stir well to incorporate the cheese evenly. Continue cooking on low for an additional 30 minutes, stirring occasionally, until the cream cheese is completely melted and the soup is creamy.
4. Serve and garnish: Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and sliced green onions. Mix toppings into the soup if desired for added flavor.
5. Optional mix-ins: For added nutrition and texture, stir in steamed broccoli before serving.
6. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Notes

• You can use fresh diced potatoes instead of frozen hash browns, just cook until fork tender.
• Low sodium broth allows better control of salt in the soup.
• Cream cheese provides the creamy texture without heavy cream or sour cream.
• Toppings such as bacon, cheddar, and green onions add flavor and texture.
• If you want a gluten-free version, choose gluten-free cream of chicken soup or substitute with homemade alternatives.
• Use a 7-quart slow cooker for best results and enough servings for a family.
• Leftovers keep well refrigerated for 3-4 days.

Keywords: potato soup, crockpot potato soup, creamy potato soup, slow cooker soup, easy potato soup recipe, comfort food soup, cheesy potato soup