Slow Cooker Potato Soup
Potato soup is one of my favorite comfort foods when we start to have cooler weather. This Slow Cooker Potato Soup has the great taste you want in a potato soup, without all of the hard work. You don’t have to wash and peel potatoes or go through several steps. This is more of a “dump and go” type of recipe, so it’s perfect for those days you just don’t feel like cooking.
This is actually Paula Deen’s recipe. I just changed it around a tiny bit to fit our tastes. Who doesn’t love Paula Deen? As a fellow butter lover, that automatically makes us friends by default. In my world, butter is basically its’ own food group, and also my favorite. I slap butter on everything, and I don’t feel bad about it one bit. In fact, my horse is named Butters.
Okay, I’m done with my butter tangent. Back to this potato soup.
What do you need?
- southern style hash browns
- cream of chicken soup
- chicken broth
- salt & pepper
- cream cheese
- shredded cheese (for topping)
- bacon (for topping)
- green onions (for topping–optional)
Mix the cream of chicken soup with the chicken broth and pepper. Add the frozen hash browns to your slow cooker, pour the chicken soup mixture over the hash browns, and stir everything.
If you don’t use a liner for your slow cooker, I highly recommend trying these out. They fit 3-8 quart slow cookers and are a huge life saver when it comes time to clean up. You just let it cool, toss the liner, and then wipe out your slow cooker. There’s no soaking or scrubbing. Can I get an Amen?!
Cook on LOW for 6-8 hours. With my slow cooker, 7 hours is plenty of time, and it comes out perfectly every time.
During the last 30 minutes of cook time, cut up the softened cream cheese and add it to the soup. Stir it in and finish cooking. When the cream cheese is completely melted into the soup, it’s ready. Add salt to taste if you think it needs it. I use low-sodium chicken broth, so I usually add just a little salt at the end.
Serve with your favorite toppings, such as shredded cheese, crumbled bacon, and/or green onions.
Tip: If you have green onions that are going bad, you can cut the onions off down to the white part (down to about 2-3 inches), and place the root ends down into a glass of water. Place the glass in a window sill or someplace where sunlight can reach it. They grow very quickly, so you will have fresh green onions in no time. This is a little hack so that you won’t have to keep buying more at the store.
This is after only 3 days of growing! After a week of growing, they are nice and long. For this soup, I just trimmed off a few pieces to use.
I hope you enjoy this recipe as much as my family and I do. I’ve been making this recipe for years, and it never disappoints!
You may also like:
- Mama’s Chili
- Slow Cooker Beef Tips & Gravy
- 3 Ingredient Slow Cooker Meatballs
- Instant Pot Smothered Pork Chops
- Southern Mac & Cheese
- 5 Ingredient Corn Casserole
Slow Cooker Potato Soup
Ingredients
- 1 (32 oz) bag frozen southern style hashbrowns (squares)
- 1 can cream of chicken soup
- 3 cups chicken broth I use low-sodium.
- 1/4 tsp pepper
- salt to taste
- 1 (8 oz) package cream cheese softened
- shredded cheese for topping
- cooked and crumbled bacon for topping
- green onions for topping--optional
Instructions
- Mix the cream of chicken soup with the chicken broth and pepper.
- Add the frozen hash browns to your slow cooker, pour the chicken soup mixture over the hash browns, and stir everything.
- Cook on Low for 6-8 hours. *See Notes
- During the last 30 minutes of cook time, cut up the softened cream cheese and add it to the soup.
- Add salt to taste (optional), and serve with your favorite toppings such as cheese, bacon, and/or green onions.
Notes
