Crockpot Potato Soup with Frozen Hashbrowns
Experience the ultimate comfort food with this effortless Crockpot potato soup. By utilizing high-quality frozen hashbrowns, you skip the tedious peeling and chopping while achieving a rich, creamy, and restaurant-quality texture. This hearty soup combines savory turkey bacon, chicken broth, and cream of chicken soup to create a warm, satisfying meal that tastes like it has been simmering for hours. Perfect for busy weeknights, this reliable dump-and-go recipe transforms simple pantry staples into a delicious meal that feels like a warm hug in a bowl.
- Prep Time: 5
- Cook Time: 480
- Total Time: 485
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
32 oz frozen hashbrowns (shredded or cubed)
10.5 oz cream of chicken soup
32 oz chicken broth
8 slices turkey bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 onion, finely diced
1 tsp garlic powder
Salt and black pepper to taste
Instructions
Place the frozen hashbrowns into the slow cooker.
Add the cream of chicken soup, chicken broth, diced onion, and garlic powder to the slow cooker.
Stir the ingredients until well combined.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Once cooked, stir in the sour cream and half of the crumbled turkey bacon.
Season with salt and pepper to taste.
Serve warm, topped with the remaining turkey bacon and shredded cheddar cheese.
Notes
Substitute cream of chicken soup with cream of mushroom for a vegetarian-friendly version. You can add extra chicken broth if you prefer a thinner consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.