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Crockpot Potato Soup with Frozen Hash Browns
Crockpot Potato Soup with Frozen Hash Browns makes potato soup simple to make using frozen hash browns. No peeling or chopping is needed!
Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
401
kcal
Author:
Allison Treadwell
Ingredients
32
oz
frozen cubed potaoes
10.5
oz
cream of chicken soup
gluten-free
32
oz
chicken stock
1
ranch packet
8
oz
cream cheese
diced to melt faster
Toppings
8
slices
bacon
cooked and crumbled
1
cup
shredded cheese
2
green onions
chopped
Instructions
In a slow cooker add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet.
Cover and cook on low for 4-6 hours.
Optional- Remove lid and mash potatoes for a creamy texture.
Add diced cream cheese into the slow cooker and cover for 10-30 minutes until cream cheese has melted.
Once the cream cheese is melted top the soup with bacon, shredded cheese, and green onions.
Serve and enjoy!
Video
Notes
If the soup is thick add more chicken stock until the soup is your preferred consistency.
Nutrition
Calories:
401
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
24
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
61
mg
|
Sodium:
819
mg
|
Potassium:
579
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
800
IU
|
Vitamin C:
13
mg
|
Calcium:
160
mg
|
Iron:
2
mg