Crockpot Potato Soup

The ultimate comfort food in a bowl! This simple crockpot potato soup takes just 5 minutes of prep and turns out absolutely amazing. Just throw it all in the slow cooker and forget it!

Cheesy Hash Brown Potato Soup

Crockpot potato soup…YUM, that’s all I have to say! A few weeks ago, I was in charge of making soup for a church event and I asked my friends what to make. One of my friends recommended this easy slow cooker potato soup and it did not disappoint. It was so good, so I decided to share it with you guys too!

I adapted a few things, but overall this recipe is SO simple to make and is super yummy. Just throw it all in a crockpot and you’re done. Seriously! You can even serve in a bread bowl for pure comfort food.

I still love my creamy potato and ham soup, but this version is so easy and is perfect for those lazy days. Mmm… so good. Great to make on a cold, winter day!

Ingredients

The ingredients for this crockpot potato soup recipe are so simple and easy to find! Scroll down for the specific amounts needed.

• 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.
• Cream of celery: This adds both creaminess and flavor. You can also use cream of chicken if you prefer that over the celery.
• Half and half: This helps thicken the texture, as well as adds a rich flavor.
• Butter: Adding in a few spoonful’s 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 makes the soup creamy, cheesy and silky smooth. Full fat cream cheese will give you the best result.

How to Make Potato Soup in the Crockpot

Scroll down for the printable recipe.

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

Toppings to Add

Below are my favorite toppings to add. They make it taste just like a loaded baked potato. Yum!

• Shredded cheese
• Crumbled bacon
• Green onion
• Sour cream
• Salt
• Pepper

Ways to Modify

• Instead of frozen hash browns, you can use 3-4 small potatoes and dice them into cubes. Russets or yukon gold potatoes both work great.
• You can use heavy cream instead of half and half with the same measurements, however only add 1/2 cup of cream of celery.
• Feel free to add in a can of corn and/or mix in some cubed baked ham to make it heartier.
• For a thinner consistency, add in an extra can of broth.

More Delicious Soup Recipes:

• Chicken Pot Pie Soup
• Slow Cooker Chicken Enchilada Soup
• Instant Pot Potato Soup
• Chicken and Corn Chowder
• Broccoli and Cheese Soup