There’s a chill in the air, and all I can think about is curling up with a bowl of something warm and comforting. Whenever I need that cozy vibe, this Swiss Mushroom Potato Soup with Bacon is my go-to. It stirs up nostalgic memories of cold winter evenings spent with loved ones, laughter, and, of course, bowls full of this creamy delight. Imagine the rich aroma of mushrooms mingling with the smokiness of crispy bacon; it’s downright irresistible! Now, let me walk you through how to whip up this soul-soothing bowl of comfort.
Why You’ll Love This Recipe
What’s not to love? This soup combines everything that makes your taste buds sing and your heart feel at home. First off, it’s quick and easy thanks to the magic of your slow cooker. You just toss in some ingredients, let the flavors meld together, and—bam!—you have a luscious soup that warms your soul.
The harmonious blend of creamy Swiss cheese, hearty potatoes, and savory mushrooms creates an orchestra of flavors that dances on your palate. And did I mention the crispy bacon? Seriously, it’s the crown jewel of this dish, adding a delightful crunch that contrasts beautifully with the silky soup. Plus, it’s a crowd-pleaser—perfect for chilly evenings or to impress friends at dinner parties. You might even consider making a double batch; it freezes beautifully and makes weeknight dinners a breeze!
Key Ingredients Overview
So, let’s gather the treasures for our soup. Each component plays its part like a finely tuned orchestra:
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Frozen Diced Hash Browns (32 oz bag): These little gems are the backbone of our soup—convenient and hearty, they make for a creamy base without the peeling and chopping. You can use fresh potatoes if you prefer, but trust me, the frozen ones save tons of time.
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Chicken Broth (4 cups): Not just any broth—think of it as the aromatic hug the soup needs. It provides that rich, savory depth that makes every spoonful comforting. Low-sodium options are a great way to control the salt levels if you’re watching your intake.
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Cream of Mushroom Soup (10.5 oz can): This is where your flavor must blossom! It adds creaminess and enhances the mushroom essence, making everything luscious and dreamy.
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Baby Bella Mushrooms (16 oz pkg, washed and chopped): These earthy beauties amp up the umami factor. You can easily swap them for button mushrooms or even try shiitakes for a different twist—just don’t skimp on the mushrooms!
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Onion (1 small, peeled and diced): Adds that aromatic base that’s hard to beat. A yellow or sweet onion will do wonders, but you can always swap in shallots for a hint of finesse.
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Swiss Cheese (8 oz, shredded and divided): This cheese brings that melty stretch and nutty flavor that just can’t be ignored. Grate it fresh for the best results!
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Spices: Don’t forget about garlic powder (1 tsp), cayenne pepper (1/8 tsp), and nutmeg (1/8 tsp). They add depth and warmth, making this soup feel like a cozy hug on a plate.
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Cream Cheese (8 oz pkg, softened and cubed): The secret weapon! Adding this towards the end results in a creamy, dreamy finish that elevates the entire soup.
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Bacon (1 lb, fried until crispy and chopped): Heaven on top! This adds crunch and savory depth, but feel free to go for turkey bacon or a plant-based alternative if you want a healthier option.
The Cooking Process Explained
Ready to create magic? Let’s do this step-by-step!
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Prep Your Crockpot: Grab that trusted crockpot of yours—let’s ease into this! In a large ceramic bowl, toss in your frozen hash browns. There’s no need to thaw; those icy chunks will transform as they cook.
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Pour in Flavor: Next, bring in the chicken broth and the undiluted cream of mushroom soup. Trust me, this pot of gold is going to get even better.
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Mix It Up: Add the chopped mushrooms, diced onion, half of the shredded Swiss cheese, garlic powder, cayenne, and nutmeg. Now give it a gentle stir. It should start to smell incredible!
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Set It and Forget It: Cover your crockpot and let it work its magic. You can cook on low for 6 to 8 hours or crank it up to high for about 4 hours. You want those potatoes tender and ready to soak up all that goodness.
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The Creamy Touch: About 30 minutes before you’re ready to serve, add in the cubed cream cheese. Stir it in gently until it melts and incorporates all beautifully.
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Season to Taste: Now, time for the final showdown! Add salt and pepper to taste.
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Serve with Style: Ladle the hot soup into bowls and top each serving with crispy bacon and a sprinkle of the remaining Swiss cheese. Your kitchen should be smelling like a culinary wonderland right now!
Best Way to Enjoy It
When serving this soup, think about the comfort factor. A warm bowl alone is fantastic, but let’s elevate the experience! A crunchy slice of baguette or a warm roll would work flawlessly to soak up every last bit of that delightful broth. Pair with a simple side salad dressed in a tangy vinaigrette to balance the richness; after all, variety is the spice of life!
Storage and Reheating Tips
Have leftovers? Lucky you! This soup keeps well in an airtight container in the fridge for up to 4-5 days. To reheat, simply warm on the stovetop over low heat, stirring gently until heated through. If it thickens up too much, just splash in a bit of chicken broth or water to loosen it up.
If you’d like to freeze it (which I highly recommend for busy nights), pack it in freezer-safe bags or containers, leaving some space for expansion. It should last for about 2-3 months. Remember to label it—trust me, future you will thank present you!
Helpful Cooking Tips
Want to elevate your game? Here are some pro tips!
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Toast Your Spices: Before mixing them in, try toasting the cayenne and nutmeg in the crockpot for just a minute. It releases essential oils and boosts their flavor!
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Try Fresh Cheese: If you can, shred your cheese right before using it. Freshly grated Swiss melts more evenly and gives you that dreamy texture.
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Consider a Speedy Version: If you’re in a rush, these steps can also be made on the stovetop. Just sauté the onions and mushrooms first until they’re soft, then add in the rest along with the hash browns. Simmer until the potatoes are tender before adding the cream cheese.
Recipe Variations
Feeling adventurous? There are endless pathways to explore with this dish:
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Herbaceous Twist: Add some thyme or rosemary for a herby flavor profile—fresh or dried, whichever you have on hand!
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Veggie Lovers: Toss in some spinach or kale in the last 10 minutes of cooking for a nutritional boost. It’ll add a beautiful color, too!
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Different Cheeses: Feel free to swap Swiss for Gruyère or even cheddar if you’re feeling bold! Each cheese brings its unique flair.
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Spicy Kick: If you love heat, amp up that cayenne or include diced jalapeños for a little extra fire!
Ingredients List
- 32 oz frozen diced hash browns
- 4 cups chicken broth
- 10.5 oz can cream of mushroom soup
- 16 oz pkg baby bella mushrooms (washed and chopped)
- 1 small onion (peeled and diced)
- 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 (softened and cubed)
- 1 lb bacon (fried until crispy and chopped)
- Salt and pepper (to taste)
Directions to Follow
- In a large crockpot, add frozen hash browns, broth, and cream soup (undiluted).
- Stir in mushrooms, onion, half of the Swiss cheese, garlic powder, cayenne, and nutmeg.
- Cover and cook on low for 6 to 8 hours or high for 4 hours until potatoes are tender.
- 30 minutes before serving, add cream cheese and stir until melted.
- Season with salt and pepper to taste.
- Ladle soup into bowls and top with chopped bacon and remaining Swiss cheese.
Common Questions
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Can I use fresh potatoes instead of frozen?
Absolutely! Just make sure to peel and dice them small enough to cook through. -
How can I make it vegetarian?
Swap chicken broth for vegetable broth and omit the bacon. You could also add more mushrooms for depth! -
What can I serve with this soup?
Thick slices of crusty bread or a light green salad work wonderfully. -
How long does this soup last in the fridge?
It’s great for up to 4-5 days in an airtight container. -
Can I freeze it?
Yes, it freezes beautifully! Just make sure to cool it completely before packing it in freezer-safe containers.
Give this recipe a try—your kitchen will smell divine, and trust me, you’ll warm someone’s heart (maybe even your own) with a bowl of this comforting goodness. Play around with your own variations and let me know how it goes—I’d love to hear your experiences! Happy cooking, my friend!
Swiss Mushroom Potato Soup With Bacon
Description
This Swiss Mushroom Potato Soup with Bacon is a warm and creamy dish perfect for chilly evenings. Easy to prepare in a slow cooker, it combines the rich flavors of mushrooms, Swiss cheese, and crispy bacon for a delightful meal.Ingredients
Main Ingredients
Instructions
Cooking Instructions
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Prep Your Crockpot
In a large crockpot, add frozen hash browns, broth, and cream of mushroom soup (undiluted). -
Mix Ingredients
Stir in mushrooms, onion, half of the Swiss cheese, garlic powder, cayenne, and nutmeg. -
Cook
Cover and cook on low for 6 to 8 hours or high for 4 hours until potatoes are tender. -
Add Cream Cheese
30 minutes before serving, add cream cheese and stir until melted. -
Season and Serve
Season with salt and pepper to taste. Ladle soup into bowls and top with chopped bacon and remaining Swiss cheese.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 800mg34%
- Potassium 800mg23%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 12g24%
- Vitamin A 400 IU
- Vitamin C 5 mg
- Calcium 300 mg
- Iron 2 mg
- Thiamin 0.15 mg
- Riboflavin 0.25 mg
- Niacin 2 mg
- Vitamin B6 0.15 mg
- Folate 50 mcg
- Vitamin B12 1 mcg
- Phosphorus 350 mg
- Magnesium 40 mg
- Zinc 2 mg
- Selenium 20 mcg
- Manganese 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
