Crockpot Potato Soup
A creamy and hearty Crockpot Potato Soup made with hash browns, cheese, and optional toppings for a satisfying meal.
Equipment
- Crockpot
Ingredients
Base Ingredients
- 30 ounces frozen hash browns cubed or shredded for a creamier soup
- 0.5 cup green onion thinly sliced (optional)
- 32 ounces chicken broth or vegetable broth (2 cans)
- 10.5 ounces cream of celery or cream of chicken
- 1 cup half and half
- 3 Tablespoons butter
- 6 ounces cream cheese softened and cubed
- 1 cup cheddar cheese grated
To Taste
- Salt & Pepper to taste
For Serving
- shredded cheese
- bacon cooked & crumbled
- sliced green onions
Instructions
Cooking Instructions
- Place 30 oz hash browns, ½ cup green onion, 32 ounces chicken broth, 10.5 ounces cream of celery, 1 cup half and half and 3 Tablespoons butter into the slow cooker. Stir until combined.
- Cook on low for 4-6 hours. Stir in 6 ounces cream cheese and 1 cup cheddar cheese and cook an additional 30 minutes, or until melted.
- Ladle soup into bowls. Top with shredded cheese, bacon and green onions.
Notes
You can also use 3-6 small potatoes, diced and chopped. Add an extra can of chicken broth if you’d like a thinner soup. You can also add a can of corn, and/or cubed ham if desired.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 10gFat: 30gSaturated Fat: 15gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 1mg
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