Crockpot Potato Soup
Crockpot Potato Soup couldn’t be any easier and is great comfort food. It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. This soup is versatile – add broccoli or ham to give it a twist. This will become your go-to crockpot potato soup recipe.
CROCKPOT POTATO SOUP
I’m not handling this cold weather gracefully.
I know my husband dreams that someday we will move to somewhere colder but I really can’t do cold weather.
Like really. Today it was 39 degrees here in Florida and I wanted to huddle in a ball and do nothing all day. Is that normal?
Or are some people invigorated by the cold weather? I braved the cold during my college years and I don’t think I took off my pea coat the entire four years.
This soup has a really high taste to effort ratio. Sure I have this Creamy Chicken and Potato soup but this one is so easy!
HOW TO MAKE POTATO SOUP
You literally throw all of the ingredients in and walk away.
If you’re someone who gets scared from the one cream of chicken soup in this than you can make this Creamy Ham and Potato Soup. It’s great too.
Then if you’re a mean mom like me you’ll make your kids stir in some steamed broccoli. They actually didn’t mind at all.
Supposedly this is a Paula Deen recipe but I could not find the original recipe for this Creamy Potato Soup anywhere but I saw this at Worthy of the Prize. Enjoy!
FRESH POTATOES
If you don’t want to use frozen potatoes you can use fresh potatoes like Russet potatoes or Yukon Gold potatoes. Dice the potatoes and continue with the directions.
OTHER SOUP RECIPES
- Healthy Vegetable Chicken Soup
- Chicken Cordon Bleu Soup
- Cauliflower Soup
- Easy Tomato Soup
- Homemade Chicken Noodle Soup
- Creamy Chicken Potato soup
- Lasagna Soup
HOW TO MAKE CROCKPOT POTATO SOUP
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In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
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Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it’s ready.
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Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
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Top with cheese, cooked bacon, or sliced green onions if desired.
OTHER POTATO RECIPES:
- Ultimate Twice Baked Potatoes
- Instant Pot Mashed Potatoes
- Jalapeno Popper Mashed Potatoes
- Loaded Mashed Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Scalloped Potatoes
Creamy Potato Soup
This Crockpot Creamy Potato Soup couldn't be any easier. It's cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup.
Ingredients
- 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
- 2 (14 oz.) cans chicken broth (see Note)
- 1 (10.75 oz.) can cream of chicken soup
- 1/2 cup chopped onion
- 1/4 teaspoon ground black pepper, (more to taste)
- 1 (8oz) package cream cheese (softened)
- Optional Toppings: cheese, bacon, sliced green onions
Instructions
- In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
- Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
- Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
- Top with cheese, bacon, or sliced green onions if desired.
Notes
The soup is thick and creamy. Feel free to add more broth or some milk to thin it to your desired consistency.
Source: Paula Deen via Worthy of the Prize
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Can I use Idaho potatoes instead ?
Tried to make this today and it did not come out at all like the photo. I used frozen breakfast potatoes with peppers and onions, which may have been a mistake. They are still crunchy after 6 hours of being in the crockpot. Soup is bland, no flavor.
The original recipe says to thaw the hashbrowns. This was probably the mistake.
This was very bland.
Did you add any of the suggested toppings? We add tabasco hot sauce, cheddar cheese, cooked chopped bacon, and green onion. It is delicious.
Absolutely delicious on this cold, rainy night! My husband was so impressed that he said I could sell it. He has no idea how easy it was! This will definitely be on repeat. Your recipes are always my favorite! ERIC GILLESPIE must have not followed the recipe correctly. Mine looked exactly as pictured and tasted delicious!!
Do you think this could be doubled to feed a larger group? Could a double batch cook in one crockpot?
Wonderful recipe. Added diced ham and some cheese. Yummy
Has anyone added cubed ham to this? I love this soup and this recipe and make it often! I’m thinking about trying some cubed ham in it.
Yes! I add chopped-up ham steak to mine, about 2-1/2 cups diced, or about 1 whole ham steak. Would also be good with smoked pork chops or even the pre-diced ham.
I used jalapeno cream cheese. Gave it a bacon-wrapped popper taste. Delish! Also used cream soup with herbs. 4stars & will definitely make again.
Also used cubed Yukon golds.
I’ve made this recipe several times. My family loves it!! Making it tomorrow.
Yum, I’m going to try this next time!
Tried this today, really good. I had to add more cream cheese as it wasn’t cheesy enough and was more watery but overall, really good.
This is such an easy and delicious recipe!
I tried it! Super delicious. Decided to use fresh hash browns 👍
I’ve been making this recipe for years now, it is always a hit! My partner and his son hate potato soup because we both grew up with the milky runny kind from years ago. When I make this they love it. I dont know how many people I’ve given this recipe to after taking it up to our local lodge for a Sunday lunch. It’s in the crock now for dinner tonight!
Making this soup today, really looking forward to it!
Just need to add that your calories are almost half off the actual total amount.
I followed the exact recipe (and even used low-cal cream cheese, and chicken soup), and when inputting the ingredients into MyFitnessPal, the whole calorie total of the meal comes to 2930 calories… whereas your calculation stated above is 212 x 8 = 1690 calories
There’s no way the soup is 8 portions unless it’s a small side dish instead of an entrée, as an entrée it’s at most 5 servings which is 586 calories a portion or 732 calories if split into 4 portions.
That being said, I used a whole bag of frozen McCain hashbrowns, the calorie amount would be slightly lower if using the same quantity of fresh potatoes cut into small cubes.
🙂
This soup is absolutely awesome! Have made it to many times to count. Never leftovers, family all love it!
Worst potato soup I have ever had, if I could give this negative stars I would. I made it exactly like the recipe called for and it looked nothing like the picture in this article and tasted absolutely terrible. Do not try this recipe, look elsewhere this recipe is horrible!!!!!!
I am using vegetable broth instead of chicken broth and also substituting cream of broccoli soup for the cream of chicken.
I sure hope this will turn out okay.