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Potato soup has a way of making a day feel less sharp around the edges. Like, you can come in from the cold—literal cold or “why is everything due today” cold—and a warm bowl just fixes the vibe a little. It’s not dramatic. It’s not fancy. It’s just… steady. The kind of dinner that says, “You’re home now.”
This version is for those nights when you want homemade comfort but you do not want to stand over a stove stirring for an hour like you’re in a cooking montage. We’re leaning on frozen hash browns (no shame, zero shame), broth, cream cheese, cheddar, and bacon. Five ingredients. Dump, cook, stir, serve. It’s the kind of recipe that feels like a small life hack, especially if your calendar looks like a Tetris game.
And yeah—this is a very Midwestern soup. Potatoes? Cheese? Bacon? It’s basically our love language.
Why you’ll love this soup (even on the busiest weeknight)
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Only 5 ingredients—no long grocery list, no scavenger hunt
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Slow cooker-friendly—set it up and get on with your day
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Creamy and “loaded” without a complicated roux situation
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Kid-friendly, crowd-friendly and very second-bowl-friendly
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Easy to customize depending on who you’re feeding
Ingredient notes (and a few easy swaps)
Frozen hash browns (1 bag, 32 oz)
Diced or shredded both work.
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Diced gives you chunky, classic potato soup texture.
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Shredded melts down more and makes it extra creamy.
Tip: No need to thaw. Toss them in frozen and move on with your life.
Chicken broth (4 cups)
Low sodium is smart because bacon + cheese can bring plenty of salt on their own.
Swap: Vegetable broth works if that’s what you’ve got.
Cream cheese (8 oz), softened and cubed
This is the shortcut to creamy soup without whisking flour and butter. It also gives that smooth, slightly tangy richness that makes the soup feel “finished.”
Tip: Cubing it helps it melt in faster later.
Shredded cheddar (1½ cups)
Sharp cheddar gives more flavor. Mild cheddar keeps it super mellow.
Tip: Pre-shredded is fine. Freshly shredded melts a bit smoother, but we’re not auditioning for anything here.
Bacon (1 cup cooked + crumbled)
This is what makes it “loaded,” and also what makes people suddenly very interested in dinner.
Swap: Bacon bits work in a pinch. Or skip bacon and do a topping bar so everyone can customize.
Step-by-step directions (with the helpful little asides)
1) Add everything except cheddar + bacon
Dump the frozen hash browns into the slow cooker. Pour in the chicken broth. Scatter the cubed cream cheese on top.
It’ll look like nothing is happening. That’s normal. The slow cooker is a quiet worker. Like the person on a group project who doesn’t talk much but somehow carries the grade.
2) Cook until cozy
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LOW for 6–7 hours or
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HIGH for 3–4 hours
You’re looking for potatoes that are tender and a soup base that looks creamy and unified.
Note: Slow cookers vary. If yours runs hot, start checking the texture a little early. (Some slow cookers have chill energy. Some have “we’re doing this FAST.”)
3) Stir in cheddar + bacon near the end
About 30 minutes before serving, stir in the shredded cheddar and crumbled bacon. Mix well and let it go with the lid on so everything melts and gets friendly.
This part matters. If you add cheese too early, it can sometimes get grainy. Late addition = smoother soup.
4) Final stir and serve
Give it one more stir and ladle into bowls.
If you want to make it feel extra special (with basically no extra work), offer toppings: extra cheese, bacon, green onions, black pepper… you know, the usual suspects.
Optional variations (for different moods and different eaters)
Want it thicker?
Mash some of the potatoes right in the slow cooker with a potato masher. Even 10–15 quick presses makes a big difference. You get that “stewy” texture without adding anything.
Want more flavor without adding ingredients?
Totally fair to add pantry seasonings even though it’s called 5-ingredient. I won’t tell.
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Garlic powder
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Onion powder
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Black pepper
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A little smoked paprika if you’re feeling bold
Want it a little lighter?
Use reduced-fat cream cheese and go a bit lighter on cheddar. Still cozy, just less rich.
Want a “toppings bar” moment?
Set out small bowls of:
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shredded cheese
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bacon
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chopped green onions
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sour cream
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hot sauce
It turns a simple dinner into something people get excited about, which is weirdly helpful on weeknights.
What to serve with it (so dinner feels complete)
This soup is filling, but it loves company.
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Crusty bread for dipping (the best part, arguably)
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Simple green salad to balance the richness
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Grilled cheese sandwich if you’re going full comfort mode
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Steamed broccoli or roasted veggies for color and crunch
If you’re feeding a crowd, bread + salad + soup is a solid “nobody leaves hungry” combo.
Storage & reheating (because leftovers are gold)
Let the soup cool, then store in an airtight container in the fridge for up to 3–4 days.
To reheat:
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Microwave: heat in short bursts, stirring often
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Stovetop: low heat, stir occasionally so the dairy stays smooth
If it thickens in the fridge (it will), just add a splash of broth or water while reheating.
Freezer note: You can freeze it, but dairy-based soups sometimes change texture a bit when thawed. If you do freeze it, reheat gently and stir well.
Cozy goodbye (and an invitation)
This is one of those recipes that earns its spot in the regular rotation. It’s not flashy. It’s just dependable, warm, and ridiculously comforting—exactly what you want when the weather’s cold or the week’s been a lot.
If you make it, tell me how you served it—did you go all-in with toppings, or keep it simple? And did you use diced or shredded hash browns? I’m genuinely curious (and always rooting for extra cheese).
Slow Cooker 5-Ingredient Loaded Potato Soup
Ingredients
- 32 oz frozen hash browns diced or shredded
- 4 cups chicken broth low sodium, if preferred
- 8 oz cream cheese softened and cubed
- 1 1/2 cups shredded cheddar cheese
- 1 cup cooked and crumbled bacon or bacon bits
Instructions
- Place the frozen hash browns into the slow cooker. Pour in the chicken broth. Add the cubed cream cheese on top.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the soup is creamy.
- About 30 minutes before serving, stir in the shredded cheddar cheese and crumbled bacon. Stir well to combine and let the cheese melt.
- Give the soup a final stir and serve hot with optional toppings like extra cheese, bacon, or chopped green onions.
Notes
Nutrition