thick and creamy mushroom bacon swiss potato soup {slow cooker recipe}

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Hello, Friends! I’ve been a busy little bee these last few weeks. Writing an ebook that I can’t wait to share with all of you! Between that and the holidays (and now hanging out with my girlfriends and doing some post holiday shopping…) I’m barely home! Before I leave the house in the morning I’ve been making easy, slow cooker, comfort food.

This soup is AMAZING. If you don’t like Campbell’s cream soup, use Amy’s. It’s much healthier and doesn’t contain MSG. Another option would be to make some homemade cream soup and freeze it for recipes like this.

We served this with a simple tossed salad and garlic bread. Swoon!

32 oz. bag frozen, diced hashbrowns

32 oz. chicken stock or broth (I used a no-salt variety)

1 can cream of chicken OR cream of mushroom soup (undiluted)

16 oz. baby bella mushrooms, washed and chopped

1 small onion, chopped

8 oz. Swiss cheese, shredded and divided

1 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon nutmeg

8 oz. full fat cream cheese (I used original Philadelphia brand)

1 lb. bacon, fried until crispy and chopped

salt and pepper, to taste

Place hashbrowns, broth, cream soup (undiluted), mushrooms, onion, half of the Swiss cheese, garlic powder, cayenne, and nutmeg in the crock of a 7 to 8 quart slow cooker.

Cover and cook on LOW for 6 to 8 hours (until potatoes are very tender and the soup is hot.)

Add the cream cheese during the last half hour of cooking time. Stir in until smooth and completely blended.

To serve: Ladle into bowls. Top each with some of the prepared bacon and a little more grated Swiss cheese. Salt and pepper to taste.



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