Slow Cooker Creamy Potato Soup

This will be the easiest potato soup you’ll ever make 🙂 Let the slow cooker do all the work for a delicious, ultra creamy potato soup. This soup is made easy because it uses a bag of frozen cubed hash brown potatoes!

SLOW COOKER CREAMY POTATO SOUP | made easy with frozen diced hash brown potatoes + ultra creamy with cream cheese!

Potato soup is my favorite comfort food and soup! Growing up my mom made potato soup + homemade bread and it was our favorite. I remember stuffing myself with the warm, hot bread and soup until I had a tummy ache. It was that good!

I have tried several different recipes; ones that use raw, fresh diced potatoes, chunky potato soup, creamy and smooth potato soup, prepared in the crock pot and stove top potato soups, and I love them all.

This slow cooker creamy potato soup is my favorite because it literally takes 5 minutes to prepare and then it cooks away all day in the crock pot.

I will say that this soup is taken up a notch with the addition of the crumbled bacon, shredded cheese, and green onion. Please, please, please 🙂 use real crumbled bacon —> there is a huge difference in the taste of the soup between the real bacon vs. the real bacon bits.

BACON TIP: cover a cookie sheet with tin foil and lay the strips of bacon on top of the tin foil. Not over-lapping, just close to each other. Place in a cold oven and heat the oven to 400 degrees. Cook for 20-30 minutes depending on desired crispness.

I’m not a bacon lover but I love bacon when it’s cooked this way. Once it’s done cooking just crumble it up and serve it alongside the potato soup. Plus, your entire house won’t smell like bacon grease. That may be an appealing smell for some but if you’re like me, you will be grateful.

Slow Cooker Creamy Potato Soup

Adjust the salt and pepper to your liking. If you use low-sodium chicken broth, you may need to add more salt for taste. Potatoes need salt. No one wants bland potato soup. The recipe above used the regular chicken broth (not low-sodium).


  • 1 bag (32 oz) frozen diced hash brown potatoes
  • 1 carton (32 oz) chicken broth or 4 cups water + bouillon
  • 1 cup water
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 bar (8 oz) cream cheese
  • crumbled bacon, shredded cheese, green onions for garnish


  1. Combine the frozen diced hash browns, chicken broth, water, onion, celery, and salt & pepper in the crock pot. Cover and cook on low for 6-7 hours.
  2. Combine the milk and flour and mix together with a fork. Pour into the crock pot and stir together. Add in the cream cheese (it melts better if you cut it in small squares first). Cover with lid and let cook on low for an additional 30 minutes, or until the cream cheese is melted and combined.
  3. Serve with crumbled bacon, shredded cheddar cheese, and sliced green onions.
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Hope your Monday is wonderful. Be sure and visit tomorrow because I am sharing a ridiculous (in the best way possible 🙂 ) candy bar pie! The perfect way to use up all the Halloween candy that will soon be invading your house.

Enjoy, friends!

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