To make potato soup with hash browns, add potatoes, onion, chicken broth and water to a slow cooker and allow to cook for 6 hours; then add milk and flour and cook for an additional 20 minutes; mix in cheddar cheese and allow to melt; and garnish with bacon and green onions. Thaw the frozen potatoes before adding them to the slow cooker.
Loaded Baked Potato Soup
This recipe is made in a slow cooker and uses frozen hash browns in place of whole potatoes. For easy clean up, use a liner in the slow cooker before placing all of the ingredients in the pot.
Prep Time: 15 min.
Cook Time: 6 hours, 30 min.
Ready In: 6 hours, 45 min.
- 32 ounces frozen hash browns, thawed
- 1/2 cup onion, chopped
- 32 ounces chicken broth
- 1 cup water
- 3 tablespoons flour
- 1 cup milk
- 2 cups cheddar cheese, shredded
- 1/4 cup bacon, crumbled
- 1/4 cup green onions, sliced
- Ground black pepper
- Cook the potatoes
- Add in the remaining ingredients
Add the potatoes, onion, chicken broth and water to a 5- to 6-1/2-quart slow cooker. Cover and cook on low for 6 to 8 hours.
Mix the flour into the milk and pour into the potato mixture. Change the setting to high and cook for 20 minutes. Then, mix in the shredded cheese until melted. Salt and black pepper to taste. Garnish the bowls with bacon and sliced green onions.