There’s nothing quite like coming home to the smell of warm, comforting soup simmering away. I still remember the first chilly evening I made this recipe — I tossed everything in the slow cooker before heading out for the day, and by dinnertime, the whole house smelled like a hug. This creamy, cheesy loaded potato soup has been a family favorite ever since. With just five simple ingredients, it’s proof that comfort food doesn’t have to be complicated.
Ingredients
1 (30 oz) bag frozen diced hash browns
1 (32 oz) carton chicken broth
1 (10.5 oz) can cream of chicken soup
1 (8 oz) block cream cheese, cubed
1 ½ cups shredded cheddar cheese
Optional toppings: cooked bacon bits, green onions, extra cheese, sour cream
Instructions
Add hash browns, chicken broth, and cream of chicken soup to your slow cooker. Stir to combine.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are tender.
Stir in the cream cheese and shredded cheddar until melted and creamy.
Serve warm with your favorite toppings — crispy bacon, green onions, or a sprinkle of extra cheese.
Note:
If you like your soup extra thick, mash a few of the potatoes before adding the cream cheese. You can also swap the cream of chicken soup for cream of mushroom or cream of celery for a different flavor twist. Leftovers reheat beautifully — just add a splash of milk or broth to bring back the creamy texture!
