Baked potato soup made with hash browns, great for cold weather! I serve it in a bread bowl if I have the frozen bread dough handy and raised. Bread bowl made from Rhodes® frozen bread dough.

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Recipe Summary test

prep:
10 mins
cook:
3 hrs 5 mins
total:
3 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put hash browns, chicken broth, soup, potato, onion, and pepper in a slow cooker.

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  • Cover and cook on Low until diced potatoes are tender and soup is hot, 3 to 5 hours.

  • Drop in softened cream cheese; use a whisk to get it all melted and mixed in.

  • Garnish with Cheddar cheese, bacon bits, and green onions.

Cook's Notes:

If you choose not to add the bacon bits, you may want to add salt.

Don't use fat-free cream cheese--it won't melt.

Nutrition Facts

389 calories; protein 12g; carbohydrates 41.4g; fat 27.7g; cholesterol 59.8mg; sodium 1567.5mg. Full Nutrition
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Reviews

Rating: 4 stars
12/19/2020
Made this exactly as recipe stated. It was good but a little bland. I’d recommend using an immersion blender to blend the hash browns and make the soup creamy, otherwise the potato texture is stringy. It really needs the bacon, cheese and green onions on top to complete it. I think it also could be a good base for a cheddar cheese soup which I think I will try next time. Read More
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