Crock Pot Loaded Baked Potato Soup
Crock Pot Loaded Baked Potato Soup
Ingredients
For the Soup
- 2 pounds frozen diced hash browns
- 1 ounce ranch seasoning, packet
- 2 cans cream of chicken soup, 10.5 ounces each
- 3 ounces real bacon bits
- 1 block cream cheese, cut into chunks
- 8 ounces shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 cups low sodium chicken broth
For Topping
- 1 sour cream, as needed
- 1 shredded cheddar cheese, as needed
- 1 bacon bits, as needed
- 1 green onion, sliced, as needed
Instructions
- 1
Add the frozen diced hash browns, ranch seasoning packet, both cans of cream of chicken soup, 3 ounces of real bacon bits, cream cheese chunks, 8 ounces of shredded sharp cheddar cheese, garlic powder, black pepper, and low sodium chicken broth to the crock pot.
⏱️ 5 min
- 2
Stir all the ingredients together thoroughly in the crock pot until well combined.
⏱️ 5 min
- 3
Cover the crock pot and cook on high for 4 hours.
⏱️ 240 min
- 4
After the cooking time, carefully remove the lid and stir the soup very well to ensure all ingredients are fully incorporated and the cream cheese has melted smoothly.
⏱️ 5 min
- 5
Ladle the hot soup into bowls and serve immediately, topped with a dollop of sour cream, extra shredded cheddar cheese, additional bacon bits, and freshly sliced green onion, as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crock Pot Loaded Baked Potato Soup
For the Soup
- 2 pounds frozen diced hash browns
- 1 ounce ranch seasoning, packet
- 2 cans cream of chicken soup, 10.5 ounces each
- 3 ounces real bacon bits
- 1 block cream cheese, cut into chunks
- 8 ounces shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 cups low sodium chicken broth
For Topping
- 1 sour cream, as needed
- 1 shredded cheddar cheese, as needed
- 1 bacon bits, as needed
- 1 green onion, sliced, as needed
Instructions
- 1
Add the frozen diced hash browns, ranch seasoning packet, both cans of cream of chicken soup, 3 ounces of real bacon bits, cream cheese chunks, 8 ounces of shredded sharp cheddar cheese, garlic powder, black pepper, and low sodium chicken broth to the crock pot.
⏱️ 5 min - 2
Stir all the ingredients together thoroughly in the crock pot until well combined.
⏱️ 5 min - 3
Cover the crock pot and cook on high for 4 hours.
⏱️ 240 min - 4
After the cooking time, carefully remove the lid and stir the soup very well to ensure all ingredients are fully incorporated and the cream cheese has melted smoothly.
⏱️ 5 min - 5
Ladle the hot soup into bowls and serve immediately, topped with a dollop of sour cream, extra shredded cheddar cheese, additional bacon bits, and freshly sliced green onion, as desired.
⏱️ 5 min