Recipe: Easy Cheesy Bacon Potato Soup

Since it's just beginning to get colder here, I've started looking into my recipe books and on Pinterest for the yummy soups we always enjoy during the fall and winter months. One of my favorites is Potato Soup but I am lazy and I hate peeling potatoes so I started searching for an easier adaptation. And preferably one that doesn't call for a bunch of things I don't have! I wondered if I could use the bags of frozen hashbrowns in my freezer in place of potatoes, started Googling, and stumbled across a recipe for a "Loaded Baked Potato" soup that sounded great! I present it to you now, adapted to meet my pregnant cravings family's needs. :)

Easy Cheesy Bacon Potato Soup
Adapted from Mostly Homemade Mom

1 26 - 30 oz. bag of shredded frozen hashbrowns (any larger size bag will do, they do not need thawed)
1 small onion, thinly sliced and chopped
1 10.5 ounce can cream of chicken soup (or if you'd prefer a slightly different taste you can try other varieties like cream of celery, cream of mushroom, etc. - my favorite is chicken)
28 ounces chicken broth (you can use canned or make your own)
Dash of black pepper
4 ounces of cream cheese, cubed
2 cups shredded Colby-Jack cheese, plus additional for topping (Whatever shredded cheese you prefer)
4 - 6 slices bacon, cooked and chopped
Green onions, chopped

Combine the shredded hashbrowns, onion, cream of chicken soup, chicken broth, and pepper in your crockpot. Cook on low for 4 - 5 hours. Stir in cream cheese cubes, shredded cheese, and bacon pieces. Cook for on High for another 15 - 20 minutes, or until the cream cheese has melted. Top with additional cheese and chopped green onion.

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1 comment :

  1. Thanks for sharing this on Fabulous Friday Party! Soups are my favorites and your soup looks so delish!


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