This slow cooker loaded potato chowder is the easiest soup there is – just dump and go. The cream cheese makes it perfectly creamy, and the best part of this recipe is that it only takes 5 minutes to put together.
Preparation Details
Prep Time: 5 mins
Cook Time: 5 hrs
Total Time: 5 hrs 5 mins
Servings: 6
Ingredients
- 1 (28 ounce) bag frozen O’Brien hash brown potatoes
- 1 (10.5 ounce) can cream of celery soup
- 3 cups chicken broth
- 1 (1-ounce) package dry ranch dressing
- 1 (3-ounce) bag bacon bits , divided
- 1 (8-ounce) block cream cheese
- 1 cup shredded Cheddar cheese
- 2 green onions, sliced
- salt and freshly ground black pepper to taste
Steps
- Place frozen hash browns, cream of celery soup, broth, ranch packet, and 1/2 cup bacon bits in the slow cooker. Stir to combine. Cook on Low for 4 hours.
- Remove lid and mash potatoes to desired consistency (or leave them whole for a thinner chowder). Add cream cheese. Cover and cook for 1 hour more. Season with salt and pepper.
- Ladle into bowls and garnish with cheese, green onions, and remaining bacon bits.
