Slow Cooker Potato Soup

This post contains affiliate links.

I awakened to the sound of raindrops hammering the skylights. Flashes of lightning lit up the room, followed moments later by thunder that rattled the windows. It was a perfect morning. Fall is here! There was a cool nip in the air (I have yet to turn on my furnace), so I pulled the quilt up to my chin. I waited for the timer to turn on the coffee, and lie in bed listening to the burst of steam signaling it was ready. While I was enjoying my 1st cup, I assembled ingredients, and, in 15 minutes, had a big pot of potato soup in the crockpot. Four and a half hours later I tasted my first bite. This soup, like most of them, is better the second day, but it was wonderful for the first, and is super simple to put together. If you don’t feel like chopping vegetables, toss in some celery seed, and a tablespoon of instant minced onions. When it comes to potato soup, it’s all about the garnishes, so go heavy on those. A cup with half a sandwich makes a wonderful lunch, a big bowl, garnishes piled high, makes a hearty, seasonal dinner.

Slow Cooker Potato Soup

1 32-oz. pkg. cubed frozen hash browns*
1 rib celery, diced
1 large carrot, diced
2 Melissa's shallots, sliced
1 can cream of chicken soup
2 packets (6 T.) Ranch Dressing mix
1/4 t. freshly ground black pepper
1/4 t. garlic powder
1/2 t. kosher salt
1 T. dried parsley
32-oz. chicken or vegetable stock
1 8-oz. pkg. cream cheese, cubed
2 c. shredded cheddar cheese
3 slices bacon, cooked and crumbled

Spray the inside of a 6-quart slow cooker with Pam. Put potatoes on the bottom, and scatter celery, carrots, and shallots over the top. In a small bowl, whisk together the soup, dressing mix, pepper, garlic powder, salt, and parsley. Pour over potatoes. Pour stock over potatoes. Place cream cheese on top, sprinkle cheddar cheese on top of that, and top everything with bacon. Put the lid on your slow cooker, and cook on low for four hours.

*Because I like peppers, I used a combination of potatoes O’Brien and shredded hash browns. I liked the taste, and I liked the different textures.