Go Back
The best easy crockpot potato soup
Print Pin

Easy Potato Soup Crock Pot Recipe

This creamy crockpot hashbrown potato soup is the ultimate dump and go dinner. Frozen hashbrowns, bacon, cream cheese, and cheddar come together in the slow cooker for a thick, hearty soup the whole family will love. No peeling, no chopping, no fuss.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 people
Calories 312kcal

Ingredients

  • 30 oz. Frozen Diced Hashbrowns
  • 32 oz. chicken broth
  • 1 can cream of chicken soup
  • 5 oz bacon bits
  • 1 block cream cheese
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Instructions

  • Pour frozen hashbrowns into the bottom of the crockpot. No thawing needed.
  • Add chicken broth, cream of chicken soup, onion powder, and half of the bacon bits. Stir gently to combine.
  • Place the lid on the crockpot and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until the hashbrowns are completely tender.
  • About one hour before serving, cut the cream cheese block into one inch cubes and add them to the crockpot.
  • Stir the soup every 15 to 20 minutes over that final hour until the cream cheese is fully melted and incorporated into the broth.
  • Season generously with salt and pepper to taste.
  • If the soup is thicker than you like, stir in a splash of milk until you reach your preferred consistency.
  • Ladle into bowls and top with shredded cheddar cheese, remaining bacon bits, green onions, and a dollop of sour cream.
  • Serve with crusty bread or dinner rolls on the side for dipping.

Notes

  • Use real crumbled bacon instead of bacon bits for the best flavor.
  • The difference is noticeable and worth the extra five minutes.
  • Cut the cream cheese into small cubes before adding it to the crockpot so it melts smoothly and evenly into the broth.
  • Do not lift the lid during the main cooking time or you will add 20 to 30 minutes to the cook time.
  • Cook your Minute Rice in chicken broth instead of water for extra flavor throughout.
  • Thin the soup with milk rather than water so you do not dilute the flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • The soup thickens significantly overnight so stir in a splash of chicken broth or milk when reheating to bring it back to the right consistency.
  • This soup also freezes well for up to 3 months.
  • The cream cheese temperature tip — Take the cream cheese out of the fridge in the morning when you start the crockpot. By the time you add it an hour before serving it will be fully room temperature and will melt into the soup in half the time with zero lumps. Cold cream cheese straight from the fridge takes much longer to incorporate and you risk chunks of unmelted cream cheese in your bowl.
  • The bacon hack — Cook a full strip of bacon in the microwave between paper towels, crumble it yourself, and use it instead of the pre-packaged bacon bits. Pre-packaged bits are fine but fresh crumbled bacon has a completely different flavor and texture that takes the soup from good to great.
  • The thickness control tip — If you want an even thicker soup without adding more ingredients, remove the lid for the last 30 minutes of cooking and turn it to HIGH. The extra evaporation thickens the broth naturally without needing cornstarch or extra cream cheese.