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Crock Pot Potato Soup

Crock Pot Potato Soup

The ultimate comfort food, Crock Pot Potato Soup combines creamy textures with rich flavors for an easy weeknight dinner. Warm your soul with this hearty soup that's ready when you are. Make it tonight for a satisfying meal!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag Frozen shredded hash browns 30 to 32-oz
  • 3 cans Chicken broth 14.5-oz each
  • 1 can Unsalted cream of chicken soup 10.5-oz
  • 2 Tbsp Dried minced onion flakes
  • ¾ tsp Garlic powder or to taste
  • 1 package Cream cheese 8-oz, cubed
  • Salt to taste
  • Pepper to taste

Equipment

  • 6-qt Slow Cooker
  • Rotary Cheese Grater

Method
 

  1. Combine the hash browns, chicken broth, cream of chicken soup, dried minced onion flakes, and garlic powder in a 6-quart slow cooker.
  2. Cover and cook on LOW for 8 hours.
  3. 15 minutes before serving, stir in the cream cheese and cook until melted. Use a whisk to get the cream cheese incorporated into the soup.

Notes

  • Tip 1: You can substitute fresh potatoes like Yukon golds or russets.
  • Tip 2: Frozen diced potatoes work well, but ensure they're not in big chunks.
  • Tip 3: Feel free to use any flavor of condensed cream of soup.
  • Tip 4: For a gluten-free option, use gluten-free cream of chicken soup.
  • Tip 5: If the soup is too thick, add some broth or cream until you reach the desired consistency.