This easy Crock Pot potato soup is fast, easy and delicious!
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I love potatoes cooked in any form: baked, fried, scalloped, boiled and mashed. So it makes sense that potato soup is my favorite kind of soup. I like others, sure, but potato soup is the best.
I’ve been making this slow cooker potato soup for a few years and it quickly became a favorite in our family. My daughter, in particular, enjoys it. I love that in a matter of about five minutes, I can put ingredients in my Crock Pot at lunchtime and have dinner ready to go!
It sounds too good to be true, but thanks to the use of frozen hashbrowns, this soup comes together quickly and easily. It serves six people and can easily be doubled if your slow cooker is large enough (at least 6 quarts) and you have a crowd to feed.
I use a disposable slow cooker liner to make even clean-up easy! If you haven’t tried them, you ought to. They save a lot of time and elbow grease on so many slow cooker recipes.
Once your slow cooker is ready to go, open the back of frozen hashbrowns and dump them in. I usually use the Southern style, which are small cubes of potatoes.
Next, you add in 28 ounces of chicken broth, which you can get in two 14-ounce cans or measure out 3-1/2 cups from a box of chicken broth. I usually use low sodium, but I’ve also used regular chicken broth. It tastes fine both ways.
Along with the chicken broth, add in a can of cream of potato soup. If your grocery store is out of it, you can substitute cream of chicken soup with no issue. Top it off with some black pepper, a bit of onion powder if desired and stir.
Put the lid on, and cook it on low for five hours. I usually stir once an hour or every other hour, but it’s not all that necessary.
Around hour four, soften the cream cheese. I usually get it to the point of being almost completely melted. Stir it into the soup and continue to cook on low for another 45 minutes to an hour.
Serve it up topped with shredded cheese and bacon bits. You can add scallions or green onion if you’d like as well. We love to have a total carb fest and eat it with french bread!
If you do have leftovers, just store them in the fridge. This soup reheats incredibly well. My daughter always wants to have leftovers for lunch. My mom has frozen it before with good luck, but I’ve never had enough left that my daughter would let me think of doing that!
- 1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
- 2 (14 oz.) cans chicken broth (regular or low-sodium)
- 1 (10.75 oz.) can cream of potato soup
- 1/4 tsp. ground black pepper
- 1/4 tsp. onion powder, if desired
- 1 (8 oz.) block cream cheese (very softened)
- Chopped scallions (green onion), if desired
- In a slow cooker, combine potatoes, broth, soup and pepper. (Honestly, I don’t usually measure the pepper. I just do a few turns on the pepper grinder and call it good.) Add a dash of onion powder, if desired.
- Cover, and cook on low for 4 hours.
- Stir in cream cheese, cook another 45 minutes to 1 hour, stirring occasionally, until combined.
- Top each bowl with shredded cheese and bacon bits (or crispy bacon). Add some chopped scallions, if desired. Enjoy!