Slow Cooker Potato Soup

A bowl of soup with a spoon and shredded cheese on top

Slow Cooker Potato Soup is a cozy and creamy soup made with frozen hash brown potato cubes, broth, cream cheese, bacon bits, and ranch seasoning that cooks low and slow until everything is perfectly soft and perfectly seasoned. This cheesy potato soup is a hearty soup and so comforting for those chilly nights. It will warm your whole family right up!

Course Slow Cooker, Soup

Cuisine American

Keyword slow cooker potato soup recipe

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 489kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 bag (32 oz) frozen southern hash browns (don't thaw)
1 carton (32 oz) chicken broth
1 can (10.5 oz) cream of chicken soup
1 bar (8 oz) cream cheese
1 bag (2.5 oz) bacon bits
1 packet (1 oz) ranch seasoning mix
1½ cups shredded cheddar cheese

Instructions

Add the frozen southern hash browns, chicken broth, cream of chicken soup, cream cheese, bacon bits, ranch seasoning, and shredded cheddar cheese into your slow cooker. Stir everything together.
1 bag (32 oz) frozen southern hash browns, 1 carton (32 oz) chicken broth, 1 can (10.5 oz) cream of chicken soup, 1 bar (8 oz) cream cheese, 1 bag (2.5 oz) bacon bits, 1 packet (1 oz) ranch seasoning mix, 1½ cups shredded cheddar cheese
Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
^{*I recommend cooking low & slow for the best results and to avoid the edges of the soup from burning.}
Stir the soup until thoroughly combined and serve with your favorite toppings; shredded cheese, chopped bacon, green onions, and sour cream.

Notes

Sodium Tip : If you are more sensitive to sodium or have dietary restrictions/needs, I suggest using low-sodium chicken broth OR a lower sodium cream of chicken soup. I make the recipe as is and we love it and I never add salt to it. However, with the added bacon in the soup it could become too salty if you're sensitive to salt

How Can I Make The Soup Creamier?

To make your soup creamier there are a couple options; you can add 1/2 cup heavy cream, or remove 1/2 cup of the potato soup from the slow cooker and blend it in a food processor or blender, or use a potato masher, and then add it back into the slow cooker. Blending some of the potato soup will also help thicken the soup if you feels it's not thick enough.

Is The Supposed To Be Chunky, Or Can I Make It Smooth?

The recipe is designed to be chunky, but you can definitely blend some or all of the soup depending on how smooth you want it. Some prefer it thicker and creamier, with chunks still intact, so you might blend only 1/2 cup to 1 cup of the soup/potatoes (or half of the potatoes) and then stir them back in. However, if you want the soup completely creamy with no chunks, then you should blend all of it. Please note that blending all or most of the soup will result in a much thicker soup, like really thick. I blend roughly 1 cup of the soup in my blender and stir it back into the soup.

Nutrition