Baked Potato Soup
Creamy, loaded, and impossibly easy. This blend turns a classic comfort food into a set-it-and-forget-it masterpiece. All the flavor of your favorite loaded baked potato — in a bowl.
What You'll Need
1 (30 oz) bag frozen hashbrowns · 1 (8 oz) block cream cheese · 6-8 slices bacon, cooked · 5 cups water
Suggested Pairings
Crusty bread, oyster crackers, shredded cheddar, sour cream, and extra bacon on top
Great For
Cold weather nights, game day, meal prep, comfort food lovers
Crockpot Directions
Add packet and ingredients (except cream cheese) to crockpot. Lightly season with salt if desired. Stir. Cover. Cook. Stir in cream cheese during the last hour.
Alternative Cooking Method
Stovetop: Add hashbrowns, water, and packet to a large pot. Bring to a boil then reduce heat and simmer 20-25 minutes until potatoes are tender. Stir in cream cheese until melted and smooth. Top with bacon and serve.
Blend Ingredients
Nonfat dry milk (nonfat milk, vitamin A palmitate, vitamin D3), chicken soup base (salt, dextrose, hydrolyzed corn protein, onion powder, turmeric [color], monosodium glutamate, tricalcium phosphate, natural and artificial flavors), cornstarch, minced onion, thyme, basil, black pepper
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Load It Up
Top with extra bacon, chives, sour cream, and shredded cheddar for the full loaded baked potato experience.
Make It a Bread Bowl
Hollow out a sourdough boule and ladle the soup right in for the ultimate cozy presentation.
Add Protein
Stir in diced cooked chicken or extra bacon to make it an even heartier, more filling meal.
Make It Smooth
Use an immersion blender after cooking for an ultra smooth soup.
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