Crock Pot Potato Soup
An easy, hearty soup perfect for the winter! This creamy Crock Pot Potato Soup uses cubed hash brown potatoes to make it so quick to make.
- 30 ounces cubed hash brown potatoes
- 3 ½ cups low sodium chicken broth
- 6 slices bacon cooked and crumbled
- 10.75 ounces cream of chicken soup
- ½ cup chopped yellow onion
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 8 ounces cream cheese softened and diced
- Optional toppings: Shredded cheddar cheese ,cooked and crumbled bacon, sliced green
In a crock pot combine potatoes, chicken broth, bacon, soup, onion, pepper and garlic powder.
Cover and cook on low for 4-5 hours or until potatoes are cooked through.
Add the diced cream cheese to the slow cooker and cook for 15-20 minutes or until cream cheese is melted and combined.
Serve immediately. Top with shredded cheddar cheese, cooked and crumbled bacon, sliced green onions if desired.
Can you put raw potatoes in the crock pot?
Yep! For this slow cooker potato soup recipe, I use the prepared raw hashbrown potatoes that are cubed but you can also use potatoes that you peel and dice your self.
What is the thickener in potato soup?
Potatoes have natural starch that is released when they cook. That starch helps thicken the soup! The cream cheese and cream of chicken soup also help thicken it.
How long do leftovers keep?
Store the leftover potato soup in an airtight container in the refrigerator for up to three to four days. If the soup is too thick when you reheat it, add more chicken broth or even a little milk to thin it.
Calories: 504kcal | Carbohydrates: 44g | Protein: 10g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 863mg | Potassium: 812mg | Fiber: 4g | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 1mg