When the weather turns even the slightest bit chilly, this Slow Cooker Potato Soup is the first recipe I reach for. This crockpot soup is creamy, comforting, and comes together with just a handful of pantry staples. Since the slow cooker does all of the work for you, you simply add your ingredients, walk away, and let is simmer into something creamy and delicious.

three bowls of potato soup on a white counter

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This slow cooker potato soup has become one of my favorite cold weather dinners because it starts with a bag of frozen hash brows, so there is no peeling or chopping potatoes involved.

Since everything goes straight into the slow cooker, there is no extra pot to dirty and no standing over the stove. Simply pour your ingredients in, stir, and let the slow cooker work its magic!

The cream cheese makes this soup so rich and comforting. Between the cream of chicken soup and the chicken broth, the base already has plenty of flavor. But, once the cream cheese melts in, the whole soup turns into this thick, silky, irresistible meal in a bowl.

Then, once you top each bowl with shredded cheddar, crispy cooked bacon, and fresh chopped scallions, you end up with a soup that tastes just like a loaded baked potato in a bowl.

Why you’ll love this Slow Cooker Potato Soup

Delicious – The broth turns creamy and rish thanks to the cream cheese and cream of chicken soup.

Easy to Cook – There is no peeling or chopping potatoes since we are using frozen hash browns.

Simple Ingredients – Every ingredient can be found at any grocery store and you probably already have some of them in your pantry.

Set it and Forget it – Once everything is in the slow cooker, you are free to go about your day while dinner cooks itself.

Ingredients

Frozen Hash Browns – A 32 ounce bag forms the heart of the soup without the need to peal and chop.

Cream of Chicken Soup – This adds a savory depth and helps thicken the soup as it cooks.

Cream Cheese – Stirred in as the soup cooks, this gives the broth that creamy texture.

Chicken Broth – This adds flavor while also thinning the soup out to just the right soupy consistency.

Crumbled Bacon – This brings that smoky and salty crunch to the top of each serving.

Cheddar Cheese – Sprinkled on top, this adds a sharp finish to every bowl.

Scallions – Sliced and scatted all over the top adding a fresh bite to every spoonful.

The full recipe, along with the ingredients, can be found below.

Supplies needed to make Slow Cooker Potato Soup

A slow cooker (a 6 quart slow cooker works great for this recipe)
A large whisk or spoon for stirring
A ladle for serving

How to make Slow Cooker Potato Soup

First, pour the entire bag of frozen hash browns into your slow cooker. There is no need to thaw them first!

Second, add the can of cream of chicken soup and the chicken broth directly on top of the hash browns.

Then, stir everything together until the hash browns are evenly coated in the broth mixture.

Next, cover the slow cooker and cook on low for 4 to 6 hours, or until the hash browns turn tender.

After that, add the cream cheese in the slow cooker. You can cut it into small chunks or just add it in one whole block.

Once the cream cheese is melted, whisk the soup together until it becomes smooth and creamy throughout.

Finally, ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, and scallions before serving warm.

a spoon of potato soup hovering over a bowl

Tips

Cut the cream cheese into smaller pieces before aedding it to the slow cooker so it melts faster and blends in more smoothly.
If you like extra texture, stir in some whole hash browns near the end of cooking instead of letting them all break down.
Set out the toppings buffet style so everything can build their own bowl.
Leftover soup thickens as it sits, so add a splash of extra broth when reheating.

three bowls of potato soup topped with bacon and cheese on a counter

FAQs

The key ingredients are frozen hash browns, cream of chicken soup, cream cheese, chicken broth, shredded cheddar cheese, crumbled bacon, and scallions.

Some alternatives are offered in our “Tips” section.

Store your leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.

This soup pairs well with crusty bread, a side salad, or crackers. To keep the meal cozy, serve it alongside a warm grilled cheese.

Recipe

Slow Cooker Potato Soup

A creamy, comforting slow cooker soup made with frozen hash browns, cream cheese, and chicken broth, the topped with cheddar, bacon, and scallions. Perfect for a cozy night in!

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Prep Time 5

Total Time 5

Course Dinner, Slow Cooker, Soup

Cuisine American

Servings 4 people

Ingredients

32 ounces Hash Browns frozen
1 can Cream of Chicken Soup
8 ounces Cream Cheese
32 ounces Chicken Broth

Toppings

Shredded Cheddar Cheese
Crumbled Bacon
Scallions sliced

Instructions

Pour the frozen hash browns into your slow cooker.
Add the cream of chicken soup and chicken broth, then stir to combine.
Cover and cook on low for 4 to 6 hours, until the hash browns are tender.
Add the cream cheese, cut into chunks, and stir until fully melted and smooth.
Ladle into bowls and top with shredded cheddar, crumbled bacon, and scallions.

Notes

Cut the cream cheese into smaller pieces before aedding it to the slow cooker so it melts faster and blends in more smoothly.
If you like extra texture, stir in some whole hash browns near the end of cooking instead of letting them all break down.
Set out the toppings buffet style so everything can build their own bowl.
Leftover soup thickens as it sits, so add a splash of extra broth when reheating.