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If you’re looking for an easy and delicious Crockpot Potato Soup recipe, look no further! This 5 Ingredient Crock Pot Potato Soup with frozen hashbrowns is perfect for a cold day or when you’re short on time. And the best part? It’s loaded with flavor!

5 Ingredient Crockpot Potato Soup

🥇Great reasons to make 5-Ingredient Crock Pot Potato Soup with Hash Browns

  • Budget-Friendly Recipe: If you need to feed a crowd, this is an inexpensive soup to make.
  • Quick To Make: With only 5 ingredients, it is quick and easy to get this soup cooking in the crockpot. You can then do other things while the soup cooks.
  • Easy ingredients to keep on hand, so you can make potatoes soup any time.

🛒 Only 5 Ingredients Needed!

The great part about making this 5 ingredient potato soup with cream cheese is it’s easy on your grocery budget.

shredded hash brown bag, chicken broth, cream cheese, cream of chicken, onion
  • frozen hash browns: You do not need to thaw them.
  • cream of chicken soup: do not dilute
  • chicken broth: You could also use chicken bone broth.
  • onion: diced small – I like to use a sweet onion such as Vidalia. However and white or yellow onion would be good. A red onion would look a bit obvious in the soup compared to the other types.
  • cream cheese: be sure to allow it to come to room temperature before mixing it with the soup.

Easy Crockpot Potato Soup Step-by-Step

  1. Allow cream cheese to come to room temperature or soften in your microwave.
  2. In a large bowl, whisk the cream of chicken soup and cream cheese together until creamy and smooth.
bowl with cream cheese and cream of chicken soup

3. Stir together the frozen hash browns, diced onions, and chicken broth. Mix until well blended. Salt and pepper to taste.

bowl with shredded frozen potatoes and cream cheese mixture

4. Pour the potato soup mixture into the slow cooker. 

5. Cook on low for 6 to 8 hours. 

crock pot bowl with 5 ingredient potato soup

7. When the soup is done cooking, use an immersion hand blender to puree the soup for a minute. If you like bits of potato in your soup, then scoop out ½ of the soup and use the immersion blender on that. Then return to the crock pot. 

8. Serve with shredded cheese, sliced green onions or chives, and bacon sprinkled on top. 

⏲ Cooking Time Tip

Be sure only to cook this crock pot soup for the required time. If it cooks longer, it tends to get gummy. If this happens, add a bit of half and half.

Topping and Stir In Ideas

  • Crumbled bacon
  • Shredded cheese: Cheddar, pepper jack, gouda, or other favorite cheese.
  • Chopped green onions or fresh-cut chives
  • Mix in 1 cup of diced ham just before serving. 
  • Diced Pickled Sweet Jalapenos

Give your potato soup a twist

  • Celery: Add 1/2 cup of small-cut celery before cooking.
  • Bacon bits – Add extra flavor and crunch with crumbled bacon pieces or bacon bits.
  • Vegetable broth – use vegetable broth instead of chicken broth to make this vegetarian potato soup.
  • Onion varieties – try using white onion, yellow onion, or red onions for different flavors.
  • Potato types– you can use russet potatoes, Yukon gold potatoes, or even diced raw potatoes if desired.
  • Herbs & spices – feel free to customize this recipe by adding your favorite herbs and spices.
  • Creamy texture -add a splash of heavy cream or sour cream for an extra creamy texture.
  • Cheesy potato soup – stir in shredded sharp cheddar cheese just before serving.
  • Thickening agent – to thicken this soup, add 2 tablespoons of cornstarch mixed with 1/4 cup of cool milk in a jar with a lid. Shake well. Pour the mixture into the crockpot and stir. Allow cooking for 10 minutes or so to thicken.
5 Ingredient Crockpot Potato Soup with bacon and cheese on top

Pro Tips For Making Crock Pot Potato Soup

  • Blending: If you do not have a hand blender, you can use a regular blender, just be careful not to overfill the blender.
  • Less Calories: To make this soup lower in calories, use skim milk or unsweetened almond milk instead of heavy cream.
  • Add Herbs: If you would like more flavor in your potato soup, try adding fresh herbs such as rosemary or thyme before cooking.
  • Add Veggies: You can also add diced carrots or celery for extra flavor and texture.
  • What to do with leftovers: Leftover potato soup will keep in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave before serving.

Serving A Crowd with Loaded Potato Soup

How To Double This Recipe: If you are making this inexpensive 5 ingredient potato soup for a crowd, you can double the recipe and cook it in your crockpot for 4-6 hours. Tap the recipe card 2X or 3X to double or triple then print.

Quicker Cooking Tine: If you need it ready faster, cook it on high for 3-4 hours. Then, for an even creamier soup, add in more extra cream cheese or some whole milk or heavy cream at the end of cooking.

Dinner Party Idea: Serve with all the toppings you would on a loaded baked potato. Items such as bacon, sour cream, green onions, and a variety of shredded cheese.

❄️ How to Freeze Potato Soup

  • If you would like to freeze this creamy potato soup, it is best not to add cream cheese. Dairy does not freeze well and reheat well. Instead, make the soup allow it to cool, and then place it in freezer containers. Place in your freezer for up to 3 months. 
  • When you are ready to serve the frozen soup, place it in the refrigerator for 24 hours to thaw. Heat on low, being very careful not to scorch it.
  • When it starts to warm, add one room-temperature block of cream cheese. Whisk in as you heat the soup to make it smooth and creamy. 

Crock Pot Potluck Ideas

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5 Ingredient Crockpot Potato Soup with bacon, cheese and onions
5 from 6 ratings

5 Ingredient Crock Pot Potato Soup With Frozen Hashbrowns

Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 10 cups
This 5 Ingredient Crock Pot Potato Soup is perfect when you’re short on time. It only takes a few minutes to have dinner simmering in your crockpot, and with only 5 easy ingredints, it's budget friendly.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

hand showing you to tap on the ingredient to add to your walmart and target list.

Ingredients
 

Instructions
 

  • Allow cream cheese to come to room temperature or soften in your microwave.
  • In a large bowl, whisk the cream of chicken soup and cream cheese together until creamy and smooth.
    8 ounce cream cheese, 10 ounce cream of chicken soup
  • Stir in frozen hash browns, diced onions, and chicken broth. Mix until well blended. Salt and pepper to taste.
    32 ounce hash browns, 32 ounce chicken broth, ½ cup onion
  • Pour the potato soup mixture into the slow cooker.
  • Cook on low for 6 hours.
  • When the soup is done cooking, use an immersion hand blender to puree the soup for a minute. If you like bits of potato in your soup, then scoop out ½ of the soup and use the immersion blender on that. Then return to the crock pot.
  • Serve with shredded cheese and bacon sprinkled on top.

Notes

Topping and Stir-In Ideas
  • Crumbled bacon
  • Shredded cheese: Cheddar, pepper jack, gouda, or other favorite cheese.
  • Chopped green onions or fresh-cut chives
  • Mix in 1 cup of diced ham just before serving.
Tips and Tricks
  • If you do not have a hand blender, you can use a regular blender, just be careful not to overfill the blender.
  • Add 2 tablespoons of flour when whisking together the cream cheese and cream of chicken soup for a thicker soup.
  • If you would like more flavor in your potato soup, try adding fresh herbs such as rosemary or thyme.
  • You can also add diced carrots or celery for extra flavor and texture.
  • Leftover potato soup will keep in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave before serving.
Serving: 1cup, Calories: 188kcal, Carbohydrates: 21g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 27mg, Sodium: 627mg, Potassium: 330mg, Fiber: 1g, Sugar: 2g, Vitamin A: 358IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 1mg
Cuisine: American
Course: Soups
Author: Gina Dickson

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