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There’s Just Something About Potato Soup
You know what? Some days just beg for a big bowl of something warm and cheesy — especially when the wind’s rattling the windows and you’re hunting for that one slipper that always goes missing.
When my kids were small, this soup was my secret weapon on the days when I barely had time to brush my hair, let alone fuss over dinner. I’d toss a few things in the slow cooker around lunchtime — half the time with a toddler perched on my hip — and by dinner, we’d be scooping up ladlefuls of creamy, loaded potato goodness.
It’s not fancy. It’s not complicated. But it’s home. And honestly, that’s what most of us need at the end of a long day, right?
Why You’ll Love This
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Zero fuss. The slow cooker does all the work.
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Minimal mess. One pot, five ingredients, that’s it.
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Feeds a crowd. Or just a couple hungry teenagers — same thing.
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Classic Midwestern comfort. Potatoes, cheese, bacon — how could that go wrong?
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Freezer-friendly. You can stash leftovers for a busy night later.
The Lineup — Just Five Things!
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1 (32 oz) bag frozen hash browns — diced or shredded, both work fine.
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4 cups chicken broth — I usually grab low sodium. Makes me feel like I’m being healthy.
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1 (8 oz) block cream cheese, softened and cubed — don’t skip this, it’s the magic.
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1 ½ cups shredded cheddar cheese — the sharper, the better if you ask me.
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1 cup cooked bacon, crumbled — I won’t judge if you use bacon bits.
Little extra: Keep a handful of cheese and a sprinkle of bacon back for topping. If you’ve got green onions hanging out in the fridge, chop a few. They look pretty and taste great.
Directions — Almost Too Easy
Load It Up
Dump the frozen hash browns right into your slow cooker. Don’t worry about thawing them — they’ll do their thing. Pour in your chicken broth, then scatter those cream cheese cubes on top. Give it a quick poke with a spoon just so everyone’s comfy in the pot.
Walk Away
Pop the lid on and let it cook — LOW for 6–7 hours, or if you’re in a pinch, crank it to HIGH for about 3–4 hours. Check on it once or twice if you feel like it, but honestly, you don’t need to.
Make It Loaded
About half an hour before you’re ready to eat, lift that lid and stir in the shredded cheddar and crumbled bacon. Stir gently — watch that creaminess come alive.
Serve It Up
Give it a taste — maybe a pinch of pepper or garlic powder if you like. Ladle into bowls, top with more cheese, bacon, or green onions if you’ve got ‘em. Call everyone to the table. Watch it disappear.
Serving Suggestions — A Little Something Extra
Around here, this soup’s usually the star, but sometimes I’ll toss together a simple green salad just to pretend we’re balancing things out. A loaf of crusty bread is mandatory for dipping — there’s no polite way to eat this without wiping the bowl clean.
On especially cold nights, I’ll even press a grilled cheese sandwich or two to serve alongside. Carbs on carbs? Absolutely. That’s what keeps us warm in the Midwest.
Storage Tips — Leftovers Are a Gift
If you’re lucky enough to have any left, spoon it into an airtight container and pop it in the fridge. It’ll keep about 3 days — maybe 4 if you trust your nose.
To reheat, just warm it slowly on the stove or in the microwave, giving it a stir now and then. Sometimes it thickens up overnight — just add a splash of broth or a little milk to get it back to soup consistency.
Variations — Make It Yours
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Thicker soup? Mash up some of the potatoes right in the slow cooker with a potato masher — or the back of a spoon if you’re fancy like that.
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Extra flavor? A good shake of garlic powder or onion powder perks it right up.
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Add-ins? A handful of frozen corn or peas during the last hour makes it feel a touch more wholesome.
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Meat swap? Try cooked crumbled sausage if you’re out of bacon (or you just want a little adventure).
Cozy Sign-Off
Well, there you have it — my no-fuss, belly-warming, crowd-pleasing potato soup. It’s humble, it’s hearty, and it’ll make your house smell like someone’s been cooking all day (because you have, technically).
If you give this a try, I’d love to know. Did your kids lick their bowls? Did you tweak it a bit? Leave me a comment or shoot me an email — I read every single one, usually with my second cup of coffee balanced on the arm of my chair.
Stay warm out there — and feed your people well. They’ll remember it. 💛
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 cheddar cheese shredded
- 1 cup bacon cooked and crumbled 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
