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5 from 2 votes

Mushroom & Swiss Loaded Potato Soup

A thick and creamy potato soup cooked in the crockpot that's loaded with sautéed mushrooms and melted Swiss cheese, and served hot with crispy bacon crumbled on top.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Appetizer, Soup
Cuisine: American
Servings: 4
Calories: 1118.66kcal

Ingredients

  • 32 oz. bag frozen diced hash browns
  • 32 oz. chicken broth
  • 1 can cream of mushroom soup
  • 16 oz. baby bella mushrooms washed and chopped
  • 1 small onion chopped
  • 8 oz. Swiss cheese shredded and divided
  • 1 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp nutmeg
  • 8 oz. pkg cream cheese
  • 1 lb. bacon fried until crispy and chopped
  • salt and pepper to taste

Instructions

  • In the ceramic bowl of a large crockpot, add the frozen hash browns, broth, cream soup (undiluted), mushrooms, onion, half of the Swiss cheese, garlic powder, cayenne, and nutmeg.
  • Cover and cook on low for 6 to 8 hours, 4 hors on high, or until the soup is hot and the potatoes have been cooked 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. Salt & pepper the soup, to taste.
  • Ladle the hot soup into bowls and top each serving with bacon and shredded Swiss cheese.

Notes

adapted from Chin Deep

Nutrition

Calories: 1118.66kcal | Carbohydrates: 56.04g | Protein: 41.88g | Fat: 82.25g | Saturated Fat: 36.58g | Cholesterol: 189.39mg | Sodium: 1931.69mg | Potassium: 1731.36mg | Fiber: 4.39g | Sugar: 5.73g | Vitamin A: 1300.03IU | Vitamin C: 36.51mg | Calcium: 572.75mg | Iron: 3.98mg