10/08/2026
Barb Kaye
Loaded Crockpot Cheesy Potato & Bacon Soup 🥔🧀🥓
Ingredients
1 (32 oz) bag frozen diced hash brown potatoes
1 (10.5 oz) can cream of chicken soup
2 cups chicken broth
1 (8 oz) block cream cheese, cubed
1 cup sour cream
2 cups shredded sharp cheddar cheese
1 cup cooked, crumbled bacon
2 tablespoons butter
1 teaspoon garlic powder
1 teaspoon seasoned salt
½ teaspoon black pepper
½ cup crushed Ritz crackers
2 green onions, chopped
Instructions
1. Prepare the crockpot: Lightly grease a 6-quart slow cooker with nonstick cooking spray.
2. Add the potatoes: Pour the frozen diced hash browns into the bottom of the crockpot, spreading them evenly.
3. Add the ingredients: Add the cream of chicken soup, chicken broth, cubed cream cheese, butter, 1½ cups shredded cheddar, and ½ cup crumbled bacon.
4. Season: Sprinkle in the garlic powder, seasoned salt, and black pepper. Stir gently to combine.
5. Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the potatoes are tender and the mixture is creamy.
6. Make it extra creamy: Stir everything thoroughly to incorporate the melted cream cheese. Add the sour cream and remaining ½ cup cheddar cheese. Cover and cook for another 15–20 minutes until melted and smooth.
7. Prepare the toppings: Crush the Ritz crackers and chop the green onions.
8. Serve: Ladle the creamy cheesy potatoes into bowls. Top with remaining crispy bacon, crushed Ritz crackers, chopped green onions, and extra shredded cheddar if desired.
9. Enjoy! Serve warm for a rich, cheesy, comforting meal that's perfect for busy weeknights or chilly evenings.
