Description
A deliciously creamy and cheesy potato soup made effortlessly in a slow cooker, perfect for busy days and comforting meals.
Ingredients
Main Ingredients
- 30 oz 1 bag frozen hashbrowns (the cubed kind)
- 4 cups 1 can chicken broth (not the tiny can)
- 1 package ranch dressing mix (the secret sauce)
- 8 oz 1 block cream cheese (for serious creaminess)
- 2 cups shredded cheddar cheese (the sharper, the better)
- 1 cup cooked and crumbled bacon (buy it pre-cooked)
- 1 cup sour cream (for added creaminess)
- to taste Salt
- to taste Black pepper
Instructions
Cooking the Soup
- Toss frozen hashbrowns into your Crock Pot.
- Add chicken broth, ranch mix, most of the bacon, and cream cheese.
- Stir to combine, or leave it as is…no judgment.
- Set the Crock Pot to low for about 6 hours or high for 3 hours.
- Stir once halfway if you remember.
- Right before serving, stir in cheddar cheese and sour cream.
- Sprinkle with extra bacon and green onions if desired.
Notes
This soup can be made ahead of time and can be stored in the fridge for 3-4 days. It can also be frozen, though it may get a bit grainy. Reheat gently on the stove and add a splash of milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course, Soup
- Cuisine: American