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Crock Pot Potato Soup Recipe! It’s everything you love about a loaded baked potato made into a deliciously creamy soup. This slow-cooker soup is effortless to make and perfect for a chilly fall or winter evening.
Crock Pot Potato Soup
This versatile crock pot soup recipe is always a hit. You can follow my step by step recipe, or make it your own by adding broccoli and even serving it in a bread bowl for fun! Bring this to potlucks, parties, or even serve it to guests as an appetizer. This is a soup for all occasions!
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Ingredients:
- Frozen shredded hash browns
- Chicken broth
- Cream of chicken soup
- Onion
- Pepper
- Cream cheese
- Shredded cheese
- Bacon
- Green onion
Instructions:
Begin by placing the frozen bag of hashbrowns, cream of chicken soup, onion, and chicken broth in your crock pot. Then, top it with some ground black pepper.
Set the temperature to low, and let your slow cooker do all the work for the next 4-6 hours! Seriously, the prep for this recipe is just 5 minutes and the crock pot does the rest. Just set it and forget it!
About 30 minutes before you’re ready to eat, cut the block of cream cheese into smaller pieces. The cream cheese will melt faster if it is at room temperature before putting it into the soup.
Chop up the cooked bacon and dice the green onion while the cream cheese is melting in the soup.
Additional Topping Ideas
- Oyster crackers
- Croutons
- Fried onions
- Sour cream
- Sliced avocado
If you are bringing the potato soup to a gathering, party, or potluck, consider layering the toppings in the crock pot. It elevates the presentation and everyone will want to dig in! At home, the toppings can be left to the side so everyone can add what they like in their individual bowls.
Storage
To Store. Keep your leftover soup in an airtight container in the refrigerator for up to 4 days.
To Reheat. Warm in the microwave or stovetop with a splash of milk until heated through.
To Freeze. Let the soup cool completely. Then, place leftover soup in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator before warming.
More Crock Pot Recipes
Crock Pot Potato Soup Recipe
Crock Pot Potato Soup Recipe
Equipment
Ingredients
- 1 (30 ounce) bag of shredded frozen hash browns
- 4 cups chicken broth
- 1 (10½ ounce) cream of chicken soup
- 1 cup diced onion (fresh or frozen, either works)
- ¼ teaspoon ground black pepper
- 1 (8 ounce) block of cream cheese, cut into smaller pieces
- 1 cup shredded cheddar cheese (or more!)
- 8 strips cooked bacon, crumbled
- ¼ cup green onion, diced
Instructions
- Place the frozen bag of hashbrowns, cream of chicken soup, onion, and chicken broth in the crock pot
- Top it with the black pepper
- Cover and cook the soup on low for 4-6 hours, stirring occasionally.
- Add the cream cheese and cook for 30 minutes or until cream cheese is melted, stirring occasionally, until combined. TIP: the cream cheese will melt in the soup faster if it is at room temperature before going in
- Top with shredded cheese, bacon, and green onions, as desired
