Slow Cooker Creamy Potato Soup

Close up picture of a bowl of potato soup topped with bacon and cheese.

Creamy Potato Soup cooks in the slow cooker all day and it's so easy to prepare! You don't need to peel and chop potatoes because this potato soup uses frozen hash brown potatoes. So creamy and delicious, and even better when it's topped with shredded cheese and bacon.

Course Soup

Keyword creamy potato soup, slow cooker potato soup recipe

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 228kcal

Author Jessica

Ingredients

1 bag (32 oz) frozen cubed hashbrown potatoes
1 carton (32 oz) chicken broth
1 cup water
1 small white onion finely diced
1 teaspoon salt
½ teaspoon pepper
1 cup half & half milk
3 tablespoons all-purpose flour
1 bar (8 oz) cream cheese very softened (see notes)

Instructions

Spray slow cooker with cooking spray.
Add the frozen cubed potatoes, chicken broth, water, diced onion, salt, and pepper. Stir together.
Cover with the lid and cook on LOW for 6-7 hours. The soup is done when the potatoes are fall apart tender and really soft.
Mine is usually done right at 6.5 hours.
When done cooking, mix together half & half milk and flour in a small bowl. Pour into the soup and add the softened cream cheese.
Cover with lid and let cook and additional 30 minutes or until the cream cheese is easily incorporated and smooth.
Serve with bacon pieces, shredded cheese, and green onions.

Notes

Serving Tip : This soup does really well on the 'warm' setting of the slow cooker. Simply add the milk + flour and cream cheese and let it cook until smooth. Then turn the slow cooker to warm for up to 2 hours until you're ready to eat.

Chicken Broth : You can use a 32 oz container of chicken broth or 4 cups of water + bouillon. Be sure and use full salt chicken broth for the best flavor. The slow cooker tends to mute flavors so you want that salt to hold up to the cook time.

Make It Spicy! : Add some cayenne red pepper, red pepper flakes, or hot sauce into the slow cooker. You can also top the serving of soup with shredded pepper jack cheese.

Cream Cheese : Make sure this is very soft to avoid lumps in the soup. I place the cream cheese in the microwave for 30-45 seconds before I add it into the slow cooker.

Tip : Because of the long cook time the potatoes get really soft and tender. To the point that as you stir it, the potatoes will naturally fall apart or there may be some soft chunks of potatoes. Don't use an immersion blender or transfer the soup to a blender to get it perfectly smooth. Doing this will cause the potatoes to turn gummy and starchy. Just gently stir the potato soup once it's all done cooking and the milk and cream cheese has been added.

Nutrition Information : Information is for one serving of the potato soup and does not include any additional toppings. One serving is equal to about 1.25 cups of soup.

Nutrition