Crockpot Baked Potato Soup
30oz bag frozen hash browns 28oz chicken broth 10.75oz can cream of chicken soup 2 tablespoons dried minced onion 1 teaspoon ground black pepper 8oz cream cheese softened 4-6 slices bacon cooked and crumbled 2 cups shredded cheddar cheese
30oz bag frozen hash browns 28oz chicken broth 10.75oz can cream of chicken soup 2 tablespoons dried minced onion 1 teaspoon ground black pepper 8oz cream cheese softened 4-6 slices bacon cooked and crumbled 2 cups shredded cheddar cheese
- Carbohydrate 21.8620812134138 g
- Cholesterol 141.775760414125 mg
- Fat 37.3956958318269 g
- Fiber 1.52644460963683 g
- Protein 31.0808017878903 g
- Saturated Fat 17.2031667251936 g
- Serving Size 1 1 Serving (305g)
- Sodium 542.679130832625 mg
- Sugar 20.3356366037769 g
- Trans Fat 3.49137272559287 g
- Calories 549 calories
Step-by-step
- Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours
Softening the cream cheese completely before it enters the slow cooker prevents the formation of stubborn lumps that immersion blenders struggle to eliminate. Potato soups rely on starch release and dairy emulsification, processes requiring careful temperature control within the appliance. Understanding how convenience ingredients behave under prolonged heat ensures a smooth, uniform texture rather than a separated broth.
- Frozen shredded hash browns require no thawing prior to cooking; adding them frozen prevents excess moisture release during the initial mixing phase.
- Full-fat block cream cheese melts more predictably than reduced-fat varieties or tub spreads, which contain stabilizers that can cause graininess when heated.
- Freshly grated cheddar cheese incorporates into hot liquids more smoothly than pre-bagged shreds, which are typically coated in cellulose to prevent clumping.
- Dried minced onion rehydrates fully over the five-hour low cook cycle, but substituting raw diced yellow onion requires a sauté in butter first to remove harsh sulfur notes.
- Stirring the softened cream cheese into the hot base during the final thirty minutes allows residual heat to incorporate the dairy without scorching the bottom of the crock.
Thick potato potations trace their lineage to hearty pioneer traditions where starchy tubers and preserved pork formed standard daily sustenance. Modern slow cookers replicate this long-simmering approach while requiring minimal active intervention.
