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Easy Crockpot Potato Soup: A Creamy, Hearty Comfort Food Essential
Michelle Carter

Easy Crockpot Potato Soup

Experience the ultimate comfort in a bowl with this creamy and hearty potato soup. By utilizing frozen cubed hash browns, this recipe eliminates hours of prep work while delivering a velvety texture that mimics gourmet chowders. Infused with savory chicken broth, aromatic onions, and a luxurious cream cheese finish, this set-it-and-forget-it soup is the perfect solution for busy weeknights or cozy gatherings. It is a simple yet sophisticated dish that delivers restaurant-quality flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 30 ounces frozen cubed hash browns
  • 4 cups high-quality chicken bone broth
  • 1 can cream of chicken soup
  • 1 cup yellow onion, finely diced
  • 1 teaspoon ground black pepper
  • 8 ounces cream cheese, softened

Method
 

  1. Place the frozen cubed hash browns, chicken broth, cream of chicken soup, and diced onion into the slow cooker.
  2. Add the ground black pepper and stir the mixture until well combined.
  3. Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
  4. Once the potatoes are tender, stir in the softened cream cheese until the soup is smooth and creamy.
  5. Taste and adjust salt only if necessary before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. For extra texture, you can top each serving with shredded cheddar cheese and chopped chives.