Slow Cooker 5-Ingredient Loaded Potato Soup

Add Ingredients to Slow Cooker:

Place the frozen hash browns into the slow cooker.
Pour in the chicken broth.
Add the cubed cream cheese on top.

Cook:

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender and the soup is creamy.

Add Final Ingredients:

About 30 minutes before serving, stir in the shredded cheddar cheese and crumbled bacon. Stir well to combine and let the cheese melt.

Serve:

Give the soup a final stir and serve hot with optional toppings like extra cheese, bacon, or chopped green onions.

For thicker soup, mash some of the potatoes with a potato masher.

If you want extra flavor, add garlic powder, onion powder, or pepper to taste