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!
🥇Great reasons to make 5-Ingredient Crock Pot Potato Soup with Hash Browns
- If you need to feed a crowd, this is an inexpensive soup 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, such as frozen hashbrowns
🛒 Only 5 Ingredients Needed!
The great part about making this soup is you only need 5 inexpensive ingredients.
- 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 for a healthier soup.
- 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. You could use low-fat for a healthier alternative.
Easy Crockpot Potato Soup Step-by-Step
- 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.
3. Stir together the frozen hash browns, diced onions, and chicken broth. Mix until well blended. Salt and pepper to taste.
4. Pour the potato soup mixture into the slow cooker.
5. Cook on low for 6 to 8 hours.
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.
- Chicken broth - for a healthy alternative, use a box of chicken bone broth.
- 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.
💭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.
- To make this soup healthier, use skim milk or unsweetened almond milk instead of heavy cream.
- 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 A Crowd with Loaded Potato Soup
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.
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.
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
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.
Unique Crock Pot Recipe Ideas
Have you ever made boiled peanuts? Here is an easy Crock Pot Boiled Peanuts recipe you will want to try.
If you love this recipe, please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️. This helps others find great recipes.
Recipe
5 Ingredient Crock Pot Potato Soup With Frozen Hashbrowns
Note:
Be sure to read through the recipe's post for tips and details about this recipe. To save you ink, video and equipment images will not print.
Ingredients
- 8 ounce cream cheese room temperature
- 10 ounce cream of chicken soup can
- 32 ounce hash browns bag of frozen
- 32 ounce chicken broth can or boxed
- ½ cup onion diced small
Need an ingredient to make this recipe? Click this Instacart button and get what you need sent right to you.
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.
Need an item in the this recipe? Click the Instacart button and have it sent right to you.
Notes
- 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.
- If you do not have a hand blender, you can use a regular blender, just be careful not to overfill the blender.
- To make this soup healthier, use skim milk or unsweetened almond milk instead of heavy cream.
- 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.
Leave a Comment & Rate this Recipe