Having been born and raised in Florida, I don’t have alot of experience making soups. Well, that is until lately. There are a few that I make regularly every winter like Chili and Taco Soup but this winter I found this recipe and thought I’d give it a try. It’s delicious, hearty, stick to your ribs, Loaded Potato Soup.
I once did a waitress stint at O’Charley’s where they served Loaded Potato Soup. Obviously, I had my fill of it while working there and really hadn’t had it much since those days. Well, until now. And I am hooked on this recipe. It’s very easy – you throw it into a crock pot before you leave for the day and when you get home, you have dinner.
The first time I made it, I used my stick blender to make the soup smooth. That’s how I remember it from O’Charleys. The next time, I left the potatoes chunky and I have to say, I much prefer the chunkier soup. It seemed to me to have more personality than the smooth version! Either way, I’m sure no one will complain!
It is most certain to please everyone in your family. And with these cold temps, it’ll surely warm everyone as well!
- 30 ounce Frozen diced hash browns
- 32 ounce Chicken broth
- 10 ounce Cream of Chicken Soup
- 8 ounce Cream cheese
- 3 ounce Bacon crumbled into bits
- 1 cup Cheddar cheese shredded
- 3 ounce Chives chopped
- Salt and pepper to taste
- Put the potatoes in the crock pot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.
- Cook on low for 8 hours or until potatoes are tender.
- An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
- Once the cream cheese is completely mixed in, it’s ready to serve.
- Top with cheddar cheese, additional bacon bits and chopped chives.