Loaded mushroom and potato soup is a thick, creamy soup slow cooked in the Crock Pot to perfection. It’s loaded with sautéed mushrooms, Swiss cheese and crispy bacon crumbles, making it the perfect cold weather comfort food.

Loaded baked potato soup is definitely a classic, super comforting soup.

This mushroom and potato soup with Swiss cheese is a dressed up version of that.

At its heart this loaded mushroom and potato soup recipe embraces our favorite cold weather comfort food.

It’s got a piping hot base of creamy potato soup, but with an added dimension from tender baby bella mushrooms, rich Swiss cheese, and a blend of seasonings.

It gets slow cooked to perfection in the bowl of your Crock Pot so you can go about your day, and have dinner ready in the evening while barely lifting a finger throughout the whole process.

And to make it even easier, we’ve used frozen hash browns instead of shredding and chopping the potatoes.

Ladle yourself a bowl full at supper time, top it with crisp, crumbled bacon, an extra sprinkle of shredded Swiss.

Then serve somebody you love a bowl full of thick and creamy comfort.

Ingredients

To make this you’ll need:

Hash browns– A 32 ounce bag of frozen diced hash browns
Chicken broth– You could substitute vegetable broth
Cream of mushroom soup– You could substitute another condensed soup like cream of chicken or cream of potato.
Mushrooms– Washed baby bella mushrooms, sliced or chopped.
Onion– Diced
Swiss cheese– Shredded
Spices– Garlic powder, cayenne pepper, nutmeg, salt and pepper to taste
Cream cheese– A whole package. Use full fat for the best flavor and texture.
Bacon– Fried and chopped.

How to Make

This loaded mushroom and potato soup is so easy to make thanks to the slow cooker!

Just add the frozen hash browns, broth, cream soup (undiluted), mushrooms, onion, half of the Swiss cheese, garlic powder, cayenne, and nutmeg to the bowl of your large Crock Pot.

Cover and cook on low for 6 to 8 hours, 4 hors on high, or until the soup is hot and the potatoes are tender.

30 minutes before serving add in the block of cream cheese, and stir until the cheese has melted and is evenly incorporated into the soup.

Season the soup with salt and pepper the soup, to taste.

Ladle the hot soup into bowls and top each serving with bacon and shredded Swiss cheese.

Enjoy!

Storing Leftovers

Store leftovers covered right in the bowl of your slow cooker for up to 4 days in the fridge.

Reheat it in the slow cooker until warmed through, thinning it with more broth if needed.

Tips and Tricks

Make sure you aren’t using the shredded hash browns or the hash brown patties. You want the diced potato cube style hash browns.
Save time by buying pre-sliced mushrooms.
Taste the soup before you season it with salt and pepper. The condensed soup and broth both have a lot of sodium so you may not need as much salt as you think.

Other Slow Cooker Soup Recipes

This loaded mushroom and potato soup has all the deliciousness of baked potato soup in an easier to make, grown up counterpart.

Make it and enjoy!

Looking for other slow cooker soup recipes?

Try these:

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