Menu Enter a recipe name, ingredient, keyword...


Slow Cooker Loaded Baked Potato Soup


Google Ads
Rate this recipe 4.5/5 (17 Votes)


  • 1 (32 oz.) bag frozen hash browns
  • 1 (32 oz.) box chicken broth
  • 1 (10 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
  • 3/4 cup crumbled bacon, plus extra for garnish
  • 1/2 teaspoon fresh rosemary, minced
  • kosher salt and freshly ground pepper, to taste


Adapted from


Step 1

1.Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.

2.Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.

3.Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.

4.Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.

5.Serve hot and enjoy!


You'll also love

Review this recipe

POTATO CHIP COATED OVEN FRIED CHICKEN Ruby Tuesday's White Cheddar Smashed Potatoes