Easy Creamy Potato Soup {Slow Cooker}


I hope you all had a wonderful new year.  I love the feeling of a new year beginning. There is something about a new year that feel fresh and clean, a new beginning. I also love the opportunity to reflect on my live and pick something I would like to work on and change.  One thing I am going to try to do this year is simplify when possible and this soup recipe today definitely fits the bill.

It is similar to a recipe I posted years ago for a crock pot potato chowder.  I actually posted it on January 1 of 2009.  The main difference with this recipe is you use southern style hash browns in place of diced potatoes.  Also, the change it potatoes also shortens the cooking time in half.

Creamy potato soup is usually always a hit at my house and this recipe was equally loved.  You will love how simple this is.

Easy Creamy Potato Soup

5.0 from 1 reviews

Easy Creamy Potato Soup {Slow Cooker}
 
Ingredients
  • 1 (30 oz.) bag southern style frozen hash browns (these are the small cubed potatoes. You want large cubes-1/2-3/4 inch size- if not you want to add them halfway through cooking)
  • 2 (14 oz) cans chicken broth
  • 1 (10¾ oz) can cream of chicken soup
  • ½ cup chopped onion
  • 1 (8 oz) pkg. light cream cheese, cut into cubes
  • salt and pepper to taste
  • optional garnishes – diced bacon, diced green onion, shredded cheese
Instructions
  1. Combine the hash browns, chicken broth, cream of chicken soup, and chopped onion in your slow cooker.
  2. Cover and cook on low for 4-5 hours until potatoes are tender. (I cooked it for 4, if you cook it too long the potatoes will begin to break down. It all depends on your slow cooker. Mine cooks really hot)
  3. Then stir in the cubed cream cheese and cook for 30 more minutes, stirring occasionally.
  4. Serve in bowls topped with desired garnishes. Serves 4-6.

Recipe adapted from Worthy of a Prize.

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13 comments on “Easy Creamy Potato Soup {Slow Cooker}

  • We have tried the hashbrown version of potato soup and though it will do in an emergency, the family prefers real potato soup made with either red or yellow yukon potatos. I do use chicken broth for the liquid, not chicken soup. I use lots more chopped onions and saute them in butter with a few stalks of sliced celery and some chopped ham. Then I put in about 5 lbs of diced potatos and the chicken broth. After about 5 hours in the crockpot the potatos are tender then I stir in a pint of heavy cream and if it seems to thin, I thicken it with cornstarch and water to dissolve and continue coooking for 20-30 minutes. You can garnishe it with your desired toppings like bacon, cheese, green onions, etc. It is the best soup and even my picky great grandkids like it and want me to make it more often. They say it is “awesome”

  • This turned out great! Love it! I used Oreida diced potatoes and they were cooked well after a total of about 5 hours (including cream cheese time)

  • Awesome recipe, family and friends love it. Thank you so much for sharing. Bon appetite

  • The problem I am finding is it all depends on the size of frozen hash browns used. the need to be very chunky. Is that the case with yours? If so, I would suggest cooking it less or add the potatoes later in the cooking process.

  • I was so excited to try this recipe. Followed it to a T. And it turned out mushy. Definitely not soup like. Was so disappointed, though it did have a great taste. Maybe it needs more liquid? I cooked it the 4 hours.

  • I tried making this and it turned out like… mush lol reminded me big time of cream of wheat. It had a great taste so I don’t know where I went wrong. Maybe it was the cubed hashbrowns or maybe I cooked it too long…the potatoes were more mashed potato like lol I want to try it again so wondered if you think using real red potatoes instead would work and how long I would need to cook it.

  • I sooo LOVE this recipe! Simple, yet delicious :) Thank you for sharing!

  • Looks yummy. Will try it for my upcoming party.

  • Great picture! And yes, I feel the same way about the new year, I love the fresh start!

  • Thanks for the post; can’t wait to try this out in our new slow cooker. :-)

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