Slow Cooker Potato Soup (with frozen potatoes)

This Slow Cooker Potato Soup is so fast to throw together thanks to frozen potatoes. A hearty, thick soup with incredible flavor and easy to make! From thecountrycook.net.

Slow Cooker Potato Soup (with frozen potatoes)


Ingredients:

1 pound bacon (divided use) without problem ingredients
2 (2 pound) bags frozen hash brown cubes (they do not need to thaw first)
1 teaspoon seasoned salt (optional) without problem ingredients
1 teaspoon onion powder (if tolerated)
1 teaspoon garlic powder
1 teaspoon black pepper (if tolerated)
48 ounce container chicken broth (6 cups) without problem ingredients
2 (10 ounce) cans cream of chicken soup (without problem ingredients)
2 cups shredded cheddar cheese, divided use
8 ounce block cream cheese, softened to room temperature and cut into cubes
1 cup heavy cream
salt, to taste (if tolerated)
sliced green onions or chives (optional for topping if tolerated)


Directions:

1. Cook 1 pound bacon. Drain excess grease on paper towels. Then crumble up bacon into pieces. Set aside.

2. Pour 2 (2 pound) bags frozen hash brown cubes into the bottom of a 6 quart (or larger) oval slow cooker.

3. Season potatoes with 1 teaspoon seasoned salt (optional), 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon black pepper.

4. Pour in 48 ounce container chicken broth, 2 (10 ounce) cans cream of chicken soup, ¾ of the cooked and crumbled bacon (reserve the rest of the bacon for serving).

5. Stir everything until well combined then cover and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.

6. After cooking, use a fork to check the potatoes for doneness. They should be fork tender.

7. To the slow cooker, add 1 cup of shredded cheese (reserve the rest for topping), 8 ounce block cream cheese, softened to room temperature and cut into cubes, 1 cup heavy cream and stir.

8. Cover slow cooker and cook on high for another 30-45 minutes or until all of the cheeses are melted. Stirring occasionally. At this point, taste for seasoning. Add additional salt, pepper and garlic powder to taste

9. When ready, ladle into bowls and top with reserved crumbled bacon, remaining shredded cheese and sliced green onions or chives.


How do I store leftovers?
This soup will last in the refrigerator up to five days in a covered dish/airtight container and reheats easily on the stovetop or microwave. It can also be frozen but I caution this as sometimes creamy soups don’t always reheat well after being frozen.