This easy crockpot potato soup is creamy, cheesy and made with frozen hash browns for the ultimate shortcut. Just 5 minutes of prep and the slow cooker does the rest!

For more cozy potato soup recipes, try my loaded baked potato soup for pure comfort food or this creamy potato and ham soup for a hearty twist.

A bowl of crockpot potato soup topped with cheese, bacon and chives.

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Key Takeaways: Crockpot Potato Soup

  • Easy shortcut: Frozen hash browns mean no peeling or chopping potatoes, so prep takes just 5 minutes.
  • Creamy and cheesy: Cream cheese and cheddar make the soup rich, smooth and extra comforting.
  • Hands-off dinner: Add everything to the crockpot and let it cook until warm, creamy and ready to serve.

Why I Love This Recipe

A few weeks ago, I was in charge of making soup for a church event and asked my friends what I should make. One of them recommended this easy crockpot potato soup, and it did not disappoint! It was so creamy and comforting that I knew I had to make it again and share the recipe.

I love that you can toss everything in the crockpot and let it do the work, making it perfect for busy or chilly days. Serve it in a bread bowl with your favorite toppings for the ultimate cozy meal. Other crockpot soups we love include chicken noodle soup in the crockpot and chicken vegetable soup.

XO - Jamielyn
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“I made this soup for dinner last night and it was incredible! I can’t wait to make it all fall long!”

Jessica

Ingredient Notes

This crockpot potato soup keeps things simple with frozen hash browns, cream cheese, cheddar and a few easy-to-find ingredients.

Frozen hash browns and ingredients for potato soup in a slow cooker.

Find the full printable recipe with specific measurements below.

  • Frozen hash browns: These are what makes this soup SO easy. No need to peel, dice, or mash the russet potatoes or Yukon golds. Just use a bag of frozen hash browns!
  • Green onion: These are optional but I love adding them for extra flavor.
  • Broth: Chicken broth gives it a richer taste, however, vegetable broth works just fine too. For a lighter broth use low sodium chicken broth.
  • Cream of celery: This adds both creaminess and flavor. You can also use cream of chicken soup if you prefer that over the celery.
  • Half and half: This helps thicken the texture, as well as adds a rich flavor. You can use heavy cream instead of half and half with the same measurements, however, only add 1/2 cup of cream of celery so the slow cooker potato soup doesn’t become too thick.
  • Butter: Adding in a few spoonfuls of butter gives the soup a more robust taste.
  • Cheddar cheese: Freshly grated is best. Mild or sharp cheddar cheese both taste delicious.
  • Cream cheese: This helps make the soup creamy, cheesy, and silky smooth. Full-fat cream cheese will give you the best result.

Add-ins: Feel free to add in a can of corn for a corn chowder variation or mix in some cubed baked ham to make it heartier.

Freshly grated shredded cheese with box grater.

How to Make Crockpot Potato Soup

This recipe is mostly hands-off: add the ingredients to the slow cooker, let everything cook until tender, then stir in the cream cheese and cheddar for a rich, creamy finish.

  1. Combine in crockpot. Place hash browns, green onion, chicken broth, cream of celery, half and half, and butter in the bottom of the crockpot and stir.
  2. Cook on low. Cook on low for 4 to 6 hours, or until the potatoes are fork-tender.
  3. Stir in cheese. Add cream cheese and cheddar cheese and stir. Then cook for 30 more minutes, until the cheese is melted.
  4. Add toppings and serve. Top with desired toppings and enjoy!

For the creamiest cheesy crock pot potato soup: Grate your own cheddar instead of using pre-shredded cheese. It melts more smoothly into the soup and gives it a creamier texture. Grate a little extra for topping, too!

Creamy potato soup with bacon, shredded cheddar and green onions

Toppings to Add

These toppings give the soup all the flavor of a loaded baked potato:

  • Shredded cheddar: Add extra freshly grated cheese while the soup is hot so it melts on top.
  • Crumbled bacon: Adds smoky flavor and a little crunch.
  • Chives: Sprinkle with sliced fresh chives or green onions.
  • Sour cream: Add a dollop for an extra creamy, tangy finish.
  • Salt and pepper: Season each bowl to taste.

Crockpot Potato Soup FAQs

Do I need to thaw the frozen hash browns first?

No, add the frozen hash browns straight to the crockpot. There’s no need to thaw them first, which keeps prep especially quick.

Can I use fresh potatoes instead of frozen hash browns?

Yes. Substitute 3 to 4 small Russet or Yukon gold potatoes, peeled if desired and diced into small cubes. Fresh potatoes may need a little extra cooking time to become tender.

What is better for potato soup, diced or shredded hash browns?

Diced hash browns work best for this recipe because they hold their shape and give the soup more texture. Shredded hash browns will also work, but they break down more as they cook and create a thicker, smoother soup.

Why is my crockpot potato soup too thin?

The soup will thicken as the cream cheese and cheddar melt in. If it still seems thin, let it cook uncovered for a short time or mash some of the potatoes directly in the crockpot.

How can I thin out potato soup if it gets too thick?

Stir in a little extra chicken broth or half-and-half until it reaches your preferred consistency. Add it gradually so the soup doesn’t become too thin.

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Spoonful of creamy potato soup with cheddar, bacon and green onions.

More creamy soups we love include this recipe for clam chowder, potato and leek soup and Olive Garden chicken gnocchi soup.

More Delicious Soup Recipes

Spoonful of creamy potato soup with cheddar, bacon and green onions.

Crockpot Potato Soup

5 from 58 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6
This easy crockpot potato soup is creamy, cheesy and made with frozen hash browns for a simple 5-minute prep dinner.
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Ingredients 

  • 30 ounce bag frozen hash browns , cubed or shredded for a creamier soup
  • ½ cup green onion , thinly sliced (optional)
  • 32 ounces chicken broth , or vegetable broth (2 cans)
  • 10.5 ounce can cream of celery , or cream of chicken
  • 1 cup half and half
  • 3 Tablespoons butter
  • 1 cup cheddar cheese , grated
  • 6 ounces cream cheese , softened and cubed

S&P, to taste

For serving: shredded cheese, bacon cooked & crumbled, sliced green onions

Instructions

  • Place ingredients in crockpot. Place 30 oz hash browns, 1/2 cup green onion, 32 ounces chicken broth, 10.5 ounces cream of celery, 1 cup half and half and 3 Tablespoon butter into the slow cooker. Stir until combined.
  • Cook. Cook on low for 4-6 hours. Stir in 6 ounces cream cheese and 1 cup cheddar cheese and cook an additional 30 minutes, or until melted. 
  • Serve. Ladle soup into bowls. Top with shredded cheese, bacon and green onions. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • You can also use 3-6 small potatoes, diced and chopped. 
  • Add an extra can of chicken broth if you’d like a thinner soup. 
  • You can also add a can of corn, and/or cubed ham if desired. 
Place in an airtight container in the fridge for three to four days. When ready to reheat place in the microwave or stovetop until warmed through. Enjoy leftovers the next day or later in the week.

Nutrition

Calories: 469kcal, Carbohydrates: 33g, Protein: 12g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 96mg, Sodium: 1146mg, Potassium: 719mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1235IU, Vitamin C: 24.2mg, Calcium: 262mg, Iron: 2.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.