Potato Soup
Crock pot Potato Soup couldn’t be any easier and is the ultimate comfort food. It’s cooked all day in the slow cooker and is great recipe for a cold day. Top with salty bacon, cheese, and green onions for a loaded baked potato soup.
This is the best soup and is so versatile – add broccoli or ham to give it a twist. This easy recipe will become your go-to crockpot potato soup recipe that the whole family loves.
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 easy potato soup recipe has a really high taste to effort ratio. Just throw it in the Crock Pot and you have a delicious soup. Sure I have this Creamy Chicken and Potato soup but this one is so easy!
INGREDIENTS
- FROZEN HASH BROWNS POTATOES – you can use shredded or diced potatoes. Some people like to use fresh here. Just use the same amount doesn’t really matter what kind of potatoes.
- CHICKEN STOCK OR BROTH – you could also use vegetable broth here. I like to use low sodium chicken broth so I can control the salt.
- CREAM OF CHICKEN – makes it a thicker soup but has so much flavor.
- CHOPPED ONION – I like to use yellow onions here.
- PEPPER
- CREAM CHEESE – adds that creamy base to the soup.
- TOPPINGS: cheddar cheese, crumbled bacon, sliced green onions
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.
HOW TO MAKE POTATO SOUP
This is the best potato soup recipe with a creamy texture. Add some extra cheese on top to make it an out of this world cheesy potato soup.
If you’re someone who gets scared from the one cream of chicken soup in this than you can make this Creamy Ham version of 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 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
- Stuffed Pepper Soup
- Easy Tomato Soup
- Homemade Chicken Noodle Soup
- Creamy Chicken Potato soup
- Lasagna Soup
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
Ingredients
- 1 (30 ounce) bag frozen hash-brown potatoes (I used cubed)
- 2 (14 ounce) cans chicken broth (see Note)
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup chopped yellow onions
- 1/4 teaspoon ground black pepper, (more to taste)
- 1 (8 ounce) 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.
Video
Notes
Source: Paula Deen via Worthy of the Prize
I can use fresh potatoes and the cooking time and instructions are all the same??
Delicious! I took the suggestion from another reviewer and used a bag of O’Brien potatoes with the peppers and onions in it. It was a couple ounces less than 30 ounces, but it made no difference whatsoever. I also used an entire box of 32 ounces of chicken stock, unsalted. So that was a few more ounces than the two 14 ounce cans of chicken broth. But that also made no difference whatsoever. I added fresh parsley for a color. And lots of fresh ground pepper. I would recommend if doing this in an instant pot on slow cook, or a crockpot that you bring the frozen bag of hash brown potatoes to room temperature, that is thaw it. Because mine was frozen, and it took really forever for the crockpot to come up to temperature. Other than those couple of minor changes, I followed the recipe, and it really was a winner. I took it to a party that was a soup and grilled cheese party. It was a total hit. Thanks for this recipe.
Would it work to do this on high for 2.5 to 3 hours instead of low for 5-6?
I did my first time on High for 3 hrs and it was perfect!
It depends on your slow cooker! They all run a little different.
Can I make this recipe and use canned whole potatoes?
I haven’t tried it but I don’t see why not.
I MADE THIS SOUP FOR THE FIRST TIME LAST WEEK. ALTHOUGH I TWEEKED A FEW THINGS, I WAS TOLD THAT IT WAS “BETTER THAN A RESTAURANT!!!” THANK-YOU FOR SHARING THIS!!
If you wanted to add corn and/or ham to this when would you do it?
I ADDED THE CORN AND THE HAM AT THE VERY END, BECAUSE THEY’RE “ALREADY COOKED.” 🙂
I would do it towards the last hour
This doesn’t call for salt? Are we supposed to put salt in it? And if we use potatoes instead of the hashbrowns do we need to add seasoning?
I use low sodium chicken broth and never add salt. With the cheese, broth, and bacon bits, it has the perfect amount of salt.
I love salty food and I’ve never added salt when cooking nor eating. I use regular chicken broth and soup.
IT ALREADY HAS 624.5G SODIUM PER SERVING. THE SOUP AND BROTH ALREADY HAVE SALT IN THE. BUT…PERSONALLY, I ADDED 1t. OF KOSHER SALT, BUT REGULAR SALT WILL WORK JUST FINE. 🙂
Add salt to taste
I couldn’t get the frozen hashbrowns that I wanted so I am going to cut up potatoes. How many potatoes should I use?
Do you have a kitchen scale? You could weigh out the same amount?
Good idea! Thanks
Has anybody added broccoli to this recipe? I would like to add, but will be using frozen. Do you defrost first? And when do you add it? Thanks in advance for anyone that can help.
Sorry I have not added broccoli but from experience with frozen broccoli and soups you will not have to defrost it first. It should only need an hour to cook in the soup.
Hands down the best loaded potato soup recipe ever!!!! My family begs me to make it year round
Thank you!
It says 2 (14 oz) cans of broth. So it that 14 oz total of the broth, or is it 28 oz total? I’m confused.
28 ounces total. two cans of broth
Like, duh 🤦♀️ 2×14=28
I DON’T THINK A NASTY COMMENT IS NEEDED. HAVE SOME COMPASSION.
28oz total