Crockpot Potato Soup
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Nothing beats the comfort of a hearty bowl of creamy potato soup. Whether it’s a chilly evening or simply craving the creamy goodness of potatoes fused with cheese, bacon, and a blend of savory flavors, this Crock Pot Potato Soup recipe is your go-to comfort food.
Made in a slow cooker, this soup is incredibly delicious and easy to prepare. It’s all about tossing ingredients together and letting the magic happen as the flavors meld beautifully.
Perfect for weeknight dinners or even when you have guests, this soup promises to be a crowd-pleaser that never fails to impress! This will be one of your favorite recipes the whole family will love any time of year.
Ingredients
- Frozen diced hash browns
- Cream of celery soup
- Cream cheese
- Shredded cheese (I prefer cheddar)
- Bacon bits or crispy bacon
- Chicken broth
- Green onions
- Ranch dressing mix
You can make your own bacon for this great recipe or grab a bag of bacon bits at the store. Just toss in the whole bag.
Substitutions and Additions
- Use 1 cup of diced ham instead of bacon for crock pot ham and potato soup. Turkey bacon can also be used.
- Any can of cream soup can be used. I have used cream of chicken soup, cream of mushroom soup, and cheddar cheese condensed soup.
- Feel free to stir in a cup of corn or diced bell peppers for an extra crunch and a pop of color for a loaded potato soup.
- A dash of hot sauce or a sprinkle of red pepper flakes can spice things up if you’re a heat fan.
Directions
- Place all the ingredients in a slow cooker, ensuring it’s covered. Switch the heat setting to high.
- Allow it to cook for 3-4 hours, stirring it occasionally.
- Confirm the soup is ready once thoroughly heated and all components have mingled.
- Feel free to garnish your hot soup with your favorite toppings, such as bacon bits, slices of green onions, a dollop of sour cream, or a handful of shredded sharp cheddar cheese as per your preference. Dinner rolls or chunky sliced bread is great for dipping.
Can You Make This Slow Cooker Potato Soup on the Stovetop?
Absolutely, you can prepare this easy potato soup recipe on the stovetop if you’re in a pinch and need it quicker than slow cooking can deliver.
Here’s how you do it: Grab a large pot and toss in your frozen diced hash browns, cream of celery soup, cream cheese, shredded cheese of choice (cheddar is fantastic), bacon bits, and chicken broth.
Bring it to a boil over medium heat. Once it’s boiling, reduce the heat to low and let it simmer for about 20 minutes or until the potatoes are tender.
Just before serving, stir in the sliced green onions and ranch dressing mix for that extra pop of flavor.
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Recipe Tips
- Patience is key – Give your hearty soup enough time to cook so all the flavors can blend perfectly. Rushing the process might result in a meal that lacks depth in taste.
- Stir occasionally – While the slow cooker does most of the work, it’s still a good idea to stir your soup every now and then to prevent any ingredients from sticking to the sides or bottom.
- Quality ingredients – Opting for fresh, high-quality ingredients can make a significant difference in the overall taste and health contents of your potato soup.
- Adjust to taste – Feel free to adjust the seasonings to your liking. Some people prefer more salt, some less. You know your palate best!
- Garnish galore – Be bold about using garnishes. They can add color, texture, and extra flavor to your bowl of soup. Try fresh herbs like parsley or chives for a pop of freshness.
Storage
To store any leftover soup, let it cool down before transferring it to an airtight container. You can then put these in the fridge, which will be suitable for up to four days.
It’s important to note that this easy soup recipe may thicken in the fridge, but don’t worry – once reheated, it will return to its original consistency.
If you want to freeze your leftovers, it’s absolutely possible! Ensure the soup is completely cooled before transferring it into freezer-safe bags or containers. This delicious potato soup can be frozen for up to three months.
When you’re ready to eat it, thaw it overnight in the fridge and reheat it on the stove or microwave.
Remember that cream-based soups like this may separate when thawed and reheated, but a quick stir should bring it back together.
Can I use fresh potatoes instead of frozen hash browns?
Absolutely! If you prefer fresh potatoes, you can substitute the frozen hash browns. Just peel and dice about 6-8 medium-sized potatoes, and you’re good to go.
Can I make this potato soup vegetarian?
Yes, you can. Replace the chicken broth with vegetable broth and leave out the bacon bits. You might want to add some extra veggies or a sprinkle of smoked paprika for that smoky flavor you’d miss from the bacon.
What if I don’t have cream cheese?
If you don’t have cream cheese, you can substitute a cup of heavy cream or half-and-half. It’ll still give your soup that rich, creamy texture.
Can this soup be made ahead of time?
Definitely! This easy recipe reheats well so that you can make it in advance. Remember that it tends to thicken in the fridge, so you might need to add a bit of water or broth when reheating.
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Crock Pot Potato Soup
Ingredients
- 32 ounces frozen diced hash browns
- 1 can cream of celery soup
- 8 ounces cream cheese
- 1 cup shredded cheese I prefer cheddar
- 1 cup bacon bits
- 4 cups of chicken broth 1 32-ounce box
- 3 green onions sliced thinly
- 1 packet ranch dressing mix optional
Instructions
- Add everything to a crock pot or slow cooker.
- Cover and set heat to high.
- Cook on high for 3 to 4 hours, stirring occasionally.
- Soup is done when everything is heated through and combined.
- If desired, add more bacon bits, green onion slices, sour cream, and shredded cheese.
Notes
- Use 1 cup of diced ham instead of bacon for crock pot ham and potato soup.
- This can be cooked on the stovetop over low heat. Cook, stirring occasionally, until all of the ingredients are heated through.
- Any can of cream soup can be used. I have used cream of chicken soup, cream of mushroom soup, and cheddar cheese condensed soup.
- You can make your own bacon for this recipe or grab a mega bag of bacon bits at the store. Just toss in half the bag and save the rest for toppings.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.