This creamy potato soup utilizes frozen hash browns to eliminate the time-consuming process of peeling and chopping. It is a convenient, hearty meal that transforms basic pantry staples into a comforting dinner.

List of ingredients

32 oz frozen cubed potatoes – provides the main body and texture.
10.5 oz cream of chicken soup (gluten-free) – acts as a thickener and flavor base.
32 oz chicken stock – the liquid base for simmering.
1 ranch packet – adds a blend of herbs and garlic.
8 oz cream cheese, diced – creates a rich, velvety consistency.
8 slices beef bacon, cooked and crumbled – adds a smoky, salty crunch.
1 cup shredded cheese – for extra creaminess and sharp flavor.
2 green onions, chopped – provides a fresh, bright garnish.

step-by-step instructions

Combine Base: In a slow cooker, add the frozen cubed potatoes, cream of chicken soup, chicken stock, and ranch packet.
Slow Cook: Cover the pot and cook on the low setting for 4 to 6 hours.
Texture Adjustment: Optionally, remove the lid and mash some of the potatoes with a fork or masher for a creamier consistency.
Melt Dairy: Stir in the diced cream cheese, cover the pot, and let it cook for another 10 to 30 minutes until the cheese is completely melted.
Add Toppings: Once the cream cheese is fully integrated, top the soup with crumbled beef bacon, shredded cheese, and chopped green onions.
Serve: Ladle into bowls and enjoy immediately.

Ingredient Customizations

Swapping Frozen Cubed Potatoes for Fresh

You can use fresh Yukon Gold or Russet potatoes if frozen ones are unavailable. Peel, wash, and dice them into uniform half-inch cubes to ensure they cook evenly. Note that fresh potatoes typically require an additional 2 hours of cooking time to reach the desired softness.

Using Vegetable Broth for a Different Base

Substitute the chicken stock with vegetable broth for a different flavor profile. This is a great way to lighten the taste of the soup while maintaining the same consistency. Use low-sodium broth to keep the overall salt levels balanced with the ranch packet.

Alternative Thickeners Instead of Cream of Chicken Soup

If you prefer not to use canned soup, you can create a roux with equal parts butter and flour. Whisk the roux into the stock at the beginning of the cooking process. Alternatively, mashing more of the potatoes at the end will naturally thicken the liquid.

Choosing Different Types of Shredded Cheese

While sharp cheddar is the classic choice, pepper jack cheese adds a spicy kick to the dish. Monterey Jack or Mozzarella can be used for a milder, stretchier texture. For a bold flavor, try mixing a bit of Parmesan with the cheddar.

Flavor Variations and Add-ins

Adding Garden Vegetables for Nutrition

Incorporate diced carrots, celery, or frozen peas during the first few hours of cooking. Broccoli florets are also a great addition, though they should be added in the last hour to prevent overcooking. Keep the vegetable pieces small so they blend well with the potato cubes.

Introducing Spicy Elements

To add heat, stir in a teaspoon of red pepper flakes or finely diced jalapeños during the slow-cooking phase. You can also swirl in a small amount of Sriracha or hot sauce just before serving. Pairing spice with the creamy dairy base creates a balanced flavor.

Incorporating Additional Proteins

Beyond the beef bacon topping, you can stir in diced cooked turkey or shredded chicken. For a hearty twist, add cubes of cooked beef roast. Ensure any added meats are already cooked through since the soup is primarily a simmering process.

Using Different Seasoning Packets

If you do not have a ranch packet, an Au Jus or Garlic Herb seasoning mix works well. Be mindful of the salt content in these packets and taste the soup before adding extra salt. You can also use a mix of onion powder, garlic powder, and dried parsley.

Serving and Presentation Ideas

Creating a Loaded Potato Soup Bar

For parties or family gatherings, serve the soup in a large pot and place toppings in separate bowls. Offer options like sour cream, extra shredded cheese, chives, and diced beef bacon. This allows guests to customize their bowls based on their preferences.

The Best Bread Pairings

Serve this soup with a warm, toasted French baguette or crusty sourdough bread for dipping. Cornbread and buttery dinner rolls are also excellent choices that complement the creamy texture. For a fun presentation, serve the soup inside a hollowed-out bread bowl.

Serving as a Side Dish

This soup can work as a rich side dish rather than a main course. Pair it with a lean protein like roasted turkey breast or a grilled chicken breast. A crisp wedge salad with a light vinaigrette helps balance the richness of the potato soup.

Storage and Meal Prep Guidance

Refrigerating Leftover Soup

Store any remaining soup in an airtight container in the refrigerator for up to 3 to 4 days. The soup will naturally thicken as it cools, which is normal. Stir well before reheating to redistribute the ingredients.

Freezing Instructions for Long-Term Storage

For the best results, freeze the soup before adding the cream cheese and fresh toppings. Place the potato and stock mixture in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Proper Reheating Methods

Reheat the soup on a stovetop over low heat, adding a splash of milk or chicken stock to restore the original consistency. If using a microwave, heat in short intervals and stir frequently. Avoid boiling the soup aggressively to prevent the dairy from separating.

Preparing Ingredients in Advance

You can dice the cream cheese and chop the green onions the night before. Store them in separate containers in the fridge for a faster assembly the next morning. The beef bacon can also be precooked and crumbled in advance.

Common Troubleshooting Solutions

Fixing a Soup That Is Too Thick

If the soup becomes too thick during the slow cooking process, stir in additional chicken stock or milk. Add the liquid one tablespoon at a time until you reach your preferred consistency. This often happens if the slow cooker runs hotter than usual.

Adjusting a Soup That Is Too Thin

To thicken a soup that is too watery, remove the lid and let it simmer on high for 30 minutes to reduce the liquid. You can also mash more of the potato chunks directly in the pot. This releases more starch, which naturally thickens the base.

Preventing Cream Cheese from Clumping

Dice the cream cheese into very small cubes rather than adding a whole block. Ensure the soup is piping hot before stirring in the cheese. Stir frequently during the final 20 minutes to ensure a smooth, integrated texture.

Balancing Over-Salted Soup

If the ranch packet and stock make the soup too salty, add a splash of heavy cream or unsalted chicken stock. A small amount of lemon juice or a teaspoon of sugar can also help neutralize excess salt. Always taste the soup before adding any additional salt.

Frequently Asked Questions

Can I use a different type of hash brown?

Yes, shredded hash browns can be used instead of cubed ones. This will result in a much smoother, thicker soup that resembles a traditional cream of potato soup rather than a chunky one.

Is this recipe gluten-free?

This recipe is gluten-free provided you use a certified gluten-free cream of chicken soup and a gluten-free ranch seasoning packet. Always check the labels of processed ingredients for hidden wheat fillers.

Can I cook this on high instead of low?

Yes, you can cook the soup on high for 2 to 3 hours. However, cooking on low is recommended to ensure the potatoes soften perfectly without the edges of the soup scorching.

How do I make it lower in calories?

To reduce the calorie count, use light cream cheese and turkey bacon instead of beef bacon. You can also substitute some of the chicken stock for water and reduce the amount of shredded cheese used for topping.

Slow Cooker Potato Soup with Frozen Hash Browns

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Author: alyssabennett
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

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Description

Crockpot Potato Soup with Frozen Hash Browns makes potato soup simple to make using frozen hash browns. No peeling or chopping is needed!

Ingredients

Scale

32 oz frozen cubed potatoes
10.5 oz cream of chicken soup (gluten-free)
32 oz chicken stock
1 ranch packet
8 oz cream cheese, diced
8 slices turkey bacon, cooked and crumbled
1 cup shredded cheese
2 green onions, chopped

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Instructions

Step 1: In a slow cooker add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet.
Step 2: Cover and cook on low for 4-6 hours.
Step 3: Optional- Remove lid and mash potatoes for a creamy texture.
Step 4: Add diced cream cheese into the slow cooker and cover for 10-30 minutes until cream cheese has melted.
Step 5: Once the cream cheese is melted top the soup with turkey bacon, shredded cheese, and green onions.
Step 6: Serve and enjoy!

Notes

If the soup is thick add more chicken stock until the soup is your preferred consistency.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 401 kcal
Sugar: 3 g
Sodium: 819 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 61 mg