Baked Potato Slow Cooker Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 32 ounces - Frozen hash browns
  • 32 ounces - chicken broth
  • 1 cans - cream of chicken soup, undiluted
  • 8 ounces - cream cheese, softened
  • 2 cups - cheddar cheese, grated, divided
  • 1 cups - bacon , cook, crumbled, and divided
  • 1/2 teaspoons - fresh rosemary, minced
  • -
  • Directions:

    To slow cooker add frozen hash browns, broth, soup, cream cheese, 1 and 1/2 cups of the cheddar cheese, and 3/4 cup of the bacon crumbles. Season with salt and pepper and stir well, breaking up the cream cheese as best you can. Cover and set on high for three hours. Stir occasionally. Garnish with rosemary, extra cheddar, and extra bacon. Serve.

    Brief Description

    Cheesy, bacon-y goodness from the crock pot. Super easy.

    Main Ingredient:

    Frozen hash browns

    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 3 hour(s)


    I may add a bit of onion to this next time. Super simple and wonderful on a chilly evening.


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    Posted On:

    February 17, 2016

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