This rich and comforting loaded baked potato soup is packed with creamy cheese, crispy bacon, and perfectly seasoned potatoes. It’s the ultimate cozy meal for cold days or when you’re craving something hearty and delicious!
Ingredients:
• 1 (1-2 lb) bag frozen hash brown potatoes
• 1 can cream of chicken soup
• 1 (8 oz) block of cream cheese (softened)
• 1 (32 oz) container of chicken broth
• 1 package of ranch seasoning mix
• Salt, pepper, garlic powder, and onion powder (to taste)
• 1 bag of real bacon bits (Tip: Use half in the soup and save the rest for garnish!)
• 1 (16 oz) bag of shredded cheese (or shred your favorite cheese block!)
Instructions:
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Instructions:
Step 1: Prepare the Ingredients in the Slow Cooker
1. Add hash brown potatoes , cream of chicken soup, cream cheese, chicken broth, and ranch seasoning mix to the slow cooker.
2. Season with salt, pepper, garlic powder, and onion powder to taste.
Step 2: Cook the Soup
1. Cover and cook on high for 4 hours.
2. Stir every hour to help the cheese melt and blend the flavors.
Step 3: Add Cheese & Bacon
1. Once the soup is fully creamy, stir in half the bag of bacon bits and most of the shredded cheese, reserving some for topping.
Step 4: Serve & Garnish
1. Ladle the soup into bowls and top with extra cheese, bacon bits, and a dollop of sour cream.
2. Enjoy with crispy garlic bread or toasted baguette!
Tips for the Best Soup:
✔ For extra thickness, mash some of the potatoes with a fork before serving.
✔ For a smoky flavor, use smoked cheddar or Gouda cheese.
✔ For a chunkier texture, add fresh diced potatoes instead of frozen hash browns.
