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This cozy Crock Pot Potato Soup is the ultimate dump-and-go comfort meal—just toss everything in and let the slow cooker work its magic. It’s unbelievably creamy, super easy, and made with frozen hash browns so you get all the flavor with zero potato peeling required.
Why You’ll LOVE This Soup!
- It’s EASY! Using frozen potatoes means there’s no peeling and dicing potatoes, so you get the soup in the Crock Pot super quick!
- Customizable! There are many ways to customize this soup – different meats, flavored cream cheese, and my favorite part – the toppings!
- Comfort food at its best! There’s nothing better than a warm bowl of a creamy soup when the temperatures are dropping. This one always does the trick!!
Ingredients Needed
- Frozen Hash Browns – I like to use the southern style hash browns (little cubes), but you could also use shredded hash browns. You could even use potatoes O’Brien, which has a few peppers and onions mixed in!
- Chicken Broth – I like to use low-sodium chicken broth and then add salt, if needed at the end.
- Country-Style Gravy Mix – Using the gravy mix is a great way to thicken the soup and add a little creaminess!
- Heavy Cream – You can also use half-and-half for a lighter version.
- Cream Cheese – This recipe calls for garlic & herb whipped cream cheese. It’s a super simple hack for getting lots of flavor with little effort! You can certainly use plain cream cheese if you prefer.
- Cheese – Cheddar cheese is my preference in potato soup (use mild, medium or sharp).
- Bacon – Bacon is optional (I suppose, haha)…but really levels up this soup! It’s pretty much a simpler version of loaded baked potato soup!
How to Make Crock Pot Potato Soup
Start by whisking together the broth and gravy mix. Then add the frozen potatoes.
Cover the slow cooker and cook for 2-3 hours on high or 5-6 hours on low. If the potatoes are not soft yet, add more time.
Optional: Use an immersion blender to mash some of the potatoes. This will create a more creamy base to the soup and give it some body!
Next, be sure to turn the slow cooker’s heat to low. Adding dairy when the soup is too hot could cause it to curdle.
You’ll then stir in the cream, cheese and whipped cream cheese. Cover the slow cooker and let cook for an additional 30-ish minutes or until the cheese is melted and it’s all incorporated when stirred.
When ready to serve, stir in the cooked and crumbled bacon! You can add it earlier on, but I like to wait until the end to keep it nice and crunchy!
How to Serve Crock Pot Potato Soup
I like to serve the soup with bacon, shredded cheese, and freshly chopped green onions! You can also offer saltine crackers, black pepper, and/or sour cream!
For me, soup is always best served with some type of bread! I love being able to dip the bread into the soup – so good! Whether it’s my super simple no-knead artisan bread, homemade dinner rolls, or cheesy garlic pull-apart bread…you can’t go wrong!
Storage Instructions
Let the soup cool then store in the fridge for up to 5 days in an airtight container. Reheat in the microwave or on the stovetop.
I don’t recommend freezing this soup as the dairy tends to separate in the freeze-thaw process.
Frequently Asked Questions
Yes! You’ll want to make sure you use a gluten-free country gravy mix, but the rest of the ingredients should be naturally gluten free. However, as always, be sure to check ingredient labels to double-check!
Absolutely!!! To do so, you’ll combine the broth and gravy mix then add the potatoes. Cook for 20-30 minutes or until the potatoes are tender. Reduce the heat to medium-low and stir in the remaining ingredients until melted and well-dispersed.
If the potatoes are still crunchy, let the cook longer before proceeding. If the soup is too thick for your liking, add additional broth. If you want to thicken the soup, add a few tablespoons of potato flakes.
Other Soups To Try
- Cheesy Ham & Potato Soup
- Cheeseburger Chowder
- Chicken Pot Pie Soup
- Ravioli Soup
- Corn Chowder with Bacon
- Beef & Barley Soup
Crock Pot Potato Soup
Equipment
Ingredients
- 6 cups low-sodium chicken broth
- 1 2.5-ounce packet country gravy mix
- 2 pounds frozen hash browns
- 1 cup heavy whipping cream
- 4 ounces shredded cheddar cheese
- 4 ounces garlic & herb whipped cream cheese*
- 8 ounces bacon cooked and crumbled
- additional cheese, bacon, and green onions for topping optional
Instructions
- Add the chicken broth and packet of gravy mix to the crock of a slow cooker and whisk to combine.6 cups low-sodium chicken broth, 1 2.5-ounce packet country gravy mix
- Add the frozen hash browns and stir.2 pounds frozen hash browns
- Place the lid on the slow cooker and cook on high for 3 hours or on low for 5-6 hours or until the potatoes are fork-tender.
- Optional: Use an immersion blender to mash some of the potatoes. This will add more creaminess to the soup. (The more you blend, the fewer chunks you'll have, so keep that in mind.)
- Turn the slow cooker's heat to low. Add the heavy cream, shredded cheese and the cream cheese. Stir, place the lid on top and cook on low for an additional 30-60 minutes.1 cup heavy whipping cream, 4 ounces shredded cheddar cheese, 4 ounces garlic & herb whipped cream cheese*
- Stir in the bacon and serve with additional cheese, bacon, and green onions, if desired.8 ounces bacon
Notes
- You can use regular chicken broth (vs. low sodium).
- For the hash browns, you can use cubed, shredded, or potatoes o’brien. You can also use peeled and diced potatoes if you prefer.
- Use half and half in place of the heavy cream for a lighter soup.
- Use plain whipped cream cheese or block cream cheese in place of the garlic & herb whipped cream cheese.
- Skip the bacon or replace with diced ham.
