This Crockpot Baked Potato Soup Is the Only One You Need

Ingredients

• 1 can Cream of Chicken Soup Jell-O (gelatin dessert mix, chicken flavor)
• 2 lb Frozen Southern-Style Hash Browns (shredded, frozen)
• 8 oz Cream Cheese (softened, cut into cubes)
• 4 stalks Green Onions (chopped)
• 2 packets Ranch Seasoning (dry mix)
• 1 cup Sharp Cheddar Cheese (shredded; reserve extra for garnish)
• 9 oz Bacon Bits (store‑bought; reserve a small amount for garnish)
• 4 cups Reduced Sodium Chicken Broth (low‑sodium)

Instructions

1. Prep Ingredients

   Chop the green onions, shred the cheddar if not pre‑shredded, and cut the softened cream cheese into cubes.

   Time: PT5M

2. Layer Hash Browns and Jell‑O

   Place the 2 lb bag of frozen hash browns in the bottom of the crock pot, then sprinkle the entire can of cream of chicken soup Jell‑O over them.

   Time: PT5M

3. Add Remaining Ingredients

   Add the cream cheese cubes, chopped green onions, both packets of ranch seasoning, shredded cheddar, bacon bits, and pour in the 4 cups of reduced‑sodium chicken broth.

   Time: PT5M

4. Slow‑Cook

   Cover the crock pot and set it to Low. Cook for 3 hours.

   Time: PT3H

   Temperature: Low

5. Finish and Optional Puree

   After 3 hours, stir the soup thoroughly. For a smoother texture, use a potato masher or immersion blender.

   Time: PT5M

6. Garnish and Serve

   Ladle soup into bowls and top with extra shredded cheddar, a handful of bacon bits, and a sprinkle of chopped green onions.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g