Lori Lori is a work-at-home mom living in Noblesville, a suburb of Indianapolis, Indiana. She is mom to three children, two boys and a girl, and loves watching them grow and learn. Lori enjoys taking walks, shopping, spending time with her husband and kids, reading, and photography. She loves traveling and would love to eventually see the world. Contact Lori by emailing mumblingmommy@mumblingmommy.com.

This soup is so amazing, I didn’t want my bowl to end! It’s made with hash browns, chicken broth, cream cheese, bacon and a few other ingredients. People LOVE this super easy soup recipe – it’s one of the best slow cooker recipes – and it goes well with some biscuits and cornbread. Slow cooker potato soup is the perfect fall meal!

Next time you’re at the store, make sure you get the ingredients to make it. It’s super simple – you just cook and crumble the bacon and add the rest of the ingredients to the slow cooker. This recipe is perfect for a crowd – maybe take it to tailgating or a party – or just make it for your family and plan to enjoy some leftovers.

Slow Cooker Potato Soup Ingredients:

1 bag frozen shredded hash browns (30-32 oz)
3 cans low sodium chicken broth (14 oz)
1 can cream of chicken soup (10 oz)
1 package dry ranch salad dressing mix (1 oz)
1 pound low-sodium bacon, cooked and crumbled
2 cups shredded mild cheddar cheese
1 block of cream cheese (8 oz)

Slow Cooker Potato Soup Directions:

Cook the bacon, blot off the grease and crumble. Combine hash browns, chicken broth, cream of chicken soup, salad dressing mix and bacon in the slow cooker. Cover with lid and cook on low for around 8 hours. About 15-30 minutes before serving the soup, stir in the cream cheese and cheddar. Top with a little more cheddar if you wish and enjoy!

This recipe originally came from plainchicken.com. The slow cooker potato soup is smooth and flavorful and the ranch is subtle. You will LOVE it!

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Category: Fall

Tags: Crock Pot