This creamy and comforting soup is almost as good as a warm hug.
Hash browns are a breakfast favorite around my house. I’ll make them as sides for eggs, steaks, burgers… really anything. So, I figured, why not express my love of this simple side in a different form? Thus, the hash brown potato soup recipe was created. Yes, I know most of the recipes on FFF are healthy, but it’s never a bad thing to indulge once in a while. If you want to splurge and love this versatile starch as much as I do, try this soup.
This soup may be easy to make, but it tastes like you’ve spent hours in the kitchen. So how does it taste? In a word—creamy. That’s because I don’t skimp on dairy. Cream of chicken soup, cheddar, and cream cheese all play a deliciously important role in the flavor. Then, I add bacon bits for a smoky and salty accent. I’m guessing you’re probably going to have seconds.
Is This Hash Brown Potato Soup Healthy?
In a word, no. This is a calorie-and-fat-laden soup loaded with dairy, carbs, and bacon. You could make it a bit healthier by opting for low-fat cream cheese and using turkey bacon instead of pork bacon. While these modifications will alter the taste, I think these substitutions are far from a compromise. Vegans could also substitute with vegan cream cheese, cream of mushroom soup, and cheddar. Tempeh bacon is also a yummy alternative.
Cream Cheese Over Cream
In this recipe, I chose to use cream cheese over more traditional picks like heavy whipping cream or half-and-half. It does more than just thicken the soup. The cream cheese gives you all the creaminess you’d get from heavy whipping cream but with a distinctive tangy taste. I also like how the cream cheese complements the smoky notes of the bacon, and it blends perfectly with the cream of chicken and sharp cheddar to create a surprisingly complex flavor profile. All this to say, your taste buds are in for a treat.
How To Make Ahead And Store
As long as you keep this soup in an airtight container, it should stay fresh in your fridge for 3-5 days. For longer storage, feel free to store in the freezer for up to 3 months (use freezer-safe bags).
Serving Suggestions
If you’re feeling fancy, try serving this soup in a bread bowl. Go to your local bakery and buy several loaves of artisan bread, such as sourdough and rye. They make great bread bowls and taste delicious with this soup.
Given how heavy this soup is, I’d add some veggies to the meal. A refreshing Beet Salad would be a filling and healthy option, or even a simple Broccoli Salad would do. Or maybe you’re in the mood for something warm? Soup always goes well with a side of Oven-Roasted Vegetables.
Ingredients
- 32 ounces frozen cubed potatoes
- 10.5 ounces cream of chicken soup gluten-free
- 32 ounces chicken stock
- 1 ranch seasoning packet
- 8 ounces cream cheese diced
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions chopped
Instructions
- In a slow cooker, combine the frozen potatoes, cream of chicken soup, chicken stock, and ranch seasoning packet.
- Cover the slow cooker and set it to cook on low for 4-6 hours.
- For a creamier texture, optionally mash the potatoes directly in the slow cooker after cooking.
- Add the diced cream cheese to the slow cooker, cover, and let it melt for 10-30 minutes.
- Once the cream cheese is fully melted, top the soup with crumbled bacon, shredded cheese, and chopped green onions.
- Serve the comforting potato soup hot and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Would you have room in a 7 qt crockpot to double recipe?
Hi Susan, yes that should work. Just make sure to stir everything well when cooking.