If you’re having comfort food, Chicken Bacon Potato Soup is about as comforting as it gets! This soup can be made in the Instant Pot or Slow Cooker, and is made with refrigerated or frozen shredded hash browns, smoky bacon, chicken, and cream.
This time of year I am all about the soups for dinner! My family loves soup, so it works out really well, and their favorite is creamy soup. With this soup, what started out as a Loaded Potato Soup, ended up as this Chicken Bacon Potato Soup. Basically, this soup is like a loaded baked potato in a soup, plus some chicken, and it is absolutely delicious! If you like a loaded baked potato as a side dish (or your main dish!) then you will really love this soup. Bonus: it is super easy to make in the Instant Pot or Slow Cooker, which means it can be ready in minutes of coming home.
Not surprisingly, my entire family loved this soup! I mean, when something involves potatoes, cheese, and bacon, you can’t really go wrong!
You can make this soup in the Instant Pot or the slow cooker! For the slow cooker, you’ll have to do a little bit of prep on the stovetop, if your slow cooker doesn’t have a saute/brown function (which mine doesn’t!). This is just to cook the bacon, onions, carrot, and garlic. After this step, add everything to the slow cooker, except for the cream and flour. Cook on hours for 3-4 minutes, or low for 6-7 hours. After the cooking time, combine the flour and cream in a mason jar and shake until combined, or stir together in a bowl. Add the cream mixture to the slow cooker and cook on high for another 30 minutes. Then add the cheese and stir until melted!
For the Instant Pot, start by cooking the bacon on the saute/brown function until crispy. Remove from the Instant Pot and then cook the onions and carrots until slightly softened, about 3-4 minutes. They don’t need to be fully cooked. Then add the garlic, salt, and pepper, and cook another minute. Then turn the brown/saute function off and add the broth, chicken, and hash browns, and cook on HIGH pressure for 4 minutes.
After the 4 minutes, quickly release the pressure and add the flour/cream mixture. Turn the brown/saute function and cook for 5-10 minutes, until thickened. Finally, add the cheese and stir to combine and melt.
Serve the Chicken Potato Bacon Soup in bowls topped with additional cheese and diced green onions. Enjoy!