Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mind-blowingly easy Crockpot Potato Soup! Imagine coming home to a kitchen filled with the irresistible aroma of creamy, cheesy goodness that requires minimal effort but delivers maximum flavor. This American-style comfort dish is not just a soup; it's a warm hug in a bowl that will have your family begging for seconds. With just a few simple ingredients and your trusty slow cooker, you'll create a restaurant-worthy meal that's perfect for busy weeknights or cozy weekend gatherings.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 bag (30 oz) frozen hash browns
- 1 onion, chopped
- 4 cups chicken broth
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping the onion and measuring out the chicken broth, cream of chicken soup, milk, and cheese.
- Lightly spray the inside of your 6-quart slow cooker with non-stick cooking spray to prevent sticking.
- Add the entire bag of frozen hash browns directly into the crockpot, spreading them evenly across the bottom.
- Sprinkle the chopped onion over the hash browns to distribute evenly.
- Pour the chicken broth and cream of chicken soup into the crockpot, stirring gently to combine with the hash browns and onions.
- Cover the crockpot and set to low heat, cooking for 6 hours until potatoes are tender and flavors have melded together.
- During the last 30 minutes of cooking, stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Once cooking is complete, use a potato masher or immersion blender to partially break down some potatoes for a creamier texture, if desired.
- Serve hot, optionally garnishing with additional cheese, crispy bacon bits, chopped green onions, or a dollop of sour cream.
Tips
- For extra richness, use full-fat milk and consider adding a splash of heavy cream in the last 30 minutes of cooking.
- Don't skip spraying your crockpot with non-stick cooking spray - it makes cleanup a breeze and prevents sticking.
- If you want a thicker soup, you can mix in a tablespoon of cornstarch with the milk before adding it to the crockpot.
- Experiment with cheese varieties - try a mix of cheddar and pepper jack for a bit of kick, or add some smoky gouda for depth.
- For added texture, reserve some crispy bacon bits or chopped green onions to sprinkle on top just before serving.
- If you prefer a completely smooth soup, use an immersion blender to puree all the potatoes. For a chunkier texture, only partially mash them.
- Leftover soup can be stored in the refrigerator for 3-4 days and reheats beautifully in the microwave or on the stovetop.
Nutrition Facts
Calories: 236kcal
Carbohydrates: 36g
Protein: 8g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
