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The best slow cooker potato soup

Ingredients
  

  • 1 30 oz. bag frozen hash-brown potatoes (I use the squared, southern style)
  • 2 14 oz. cans chicken broth (regular or low-sodium)
  • 1 10.75 oz. can cream of potato soup
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. onion powder if desired
  • 1 8 oz. block cream cheese (very softened)
  • Chopped scallions green onion, if desired

Instructions
 

  • In a slow cooker, combine potatoes, broth, soup and pepper. (Honestly, I don’t usually measure the pepper. I just do a few turns on the pepper grinder and call it good.) Add a dash of onion powder, if desired.
  • Cover, and cook on low for 4 hours.
  • Stir in cream cheese, cook another 45 minutes to 1 hour, stirring occasionally, until combined.
  • Top each bowl with shredded cheese and bacon bits (or crispy bacon). Add some chopped scallions, if desired. Enjoy!