How to Make Easy Slow-Cooker Potato Soup
Warm up a chilly day with this easy Crockpot potato soup. It's rich, decadent and definitely delicious—but don't take our word for it! Learn how to make it today.
Is there a food more perfect than potatoes? The beloved root veggies are cheap, filling and available at pretty much any grocery store. Not to mention, you can enjoy ’em mashed, fried, scalloped or—our personal favorite—cooked into a hearty soup.
Today, we’re going to show you how to make what may be the easiest Crockpot potato soup ever. This recipe takes a mere 10 minutes to prep, and, after a little slow-cooker magic, transforms into a rich, decadent meal. Ready to get started?
Psst! If you love spuds, check out these epic potato recipes.
Before You Begin: Prep Tips
Do you peel potatoes for soup?
Not for this easy slow-cooker potato soup! Since this recipe uses frozen shredded hash brown potatoes, there’s no need to peel. If you would like to use fresh potatoes, however, we recommend peeling and shredding them before continuing with the recipe.
Can you use canned potatoes in soup?
Sure! Just drain, rinse and, if using whole canned potatoes, roughly chop them before adding to the soup.
How to Make Easy Crockpot Potato Soup
This recipe was developed by the Taste of Home Test Kitchen. It yields 8 tasty servings.
- 1 carton (32 ounces) chicken broth
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 1 package (8 ounces) cream cheese, softened and cubed
- 1 cup half-and-half cream
- 1 cup shredded cheddar cheese
- Optional: crumbled cooked bacon and chopped green onions
Step 1: Combine and Cook
The beauty of slow-cooker soups is that you can dump most of the ingredients together and go about your day. For this recipe, start by combining the broth, potatoes, onion, garlic and pepper in a 4- or 5-quart slow cooker. Cook, covered, on low until the vegetables are tender. This should take about 6-8 hours. While you’re waiting, check out more dump and go recipes.
Step 2: Mash the Potatoes
Once the veggies are tender, use a fork to mash the potatoes to your desired consistency. If you prefer a chunkier soup, you can skip this step altogether.
Step 3: Add the Dairy
Next, whisk in the cream cheese until melted. Then stir in the half-and-half. Cook, covered, until heated through. This should take about 5-10 minutes.
Editor’s Tip: What is the best way to thicken potato soup?
If your soup is looking a little thin, we suggest making a roux by whisking together two tablespoons of melted butter with two tablespoons of flour. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the slow cooker. Cook the soup for 10-15 more minutes or until thickened.
Oh, and if your soup is too thick? There’s an easy trick for that, too. How do you make potato soup thinner: just add a little more broth!
Step 4: Top and Serve
Once the soup is ready to serve, place it in mugs or bowls and top each serving with cheese and, if desired, bacon and green onions. Enjoy!
More Tips + Tricks:
What toppings can I add to potato soup?
In addition to—or in place of—the cheese, bacon and green onions, there are plenty of toppings you can add to make this soup your own. For a Southwestern spin, add sliced jalapenos and a dollop of sour cream. Trying to eat more veggies? Roasted corn and red pepper slices would be tasty. Or, for a heartier meal, top your soup with some ham chunks. The flavor possibilities are endless!
What goes well with potato soup?
All sorts of things! Serve your soup with homemade bread, dinner rolls or cornbread. Veggie sides—like broccoli, green beans or asparagus—are tasty, too. Need something a little heartier? Pair it with ham or a cast iron steak.
How can you make potato soup healthier?
When made as directed, this recipe packs in 294 calories, 18 grams of fat and 24 grams of carbs per serving. If you’d like to make the soup a little healthier, we suggest replacing the cream cheese and cheddar cheese with reduced-fat varieties, and holding off on the bacon. You could also replace the half-and-half with a low-fat milk variety, but be aware that this substitution will yield a thinner soup.
How long will potato soup keep in the refrigerator?
Your leftovers will keep for 3-4 days in an airtight container. So yes, that means you have to move the soup out of your slow-cooker crock. For more information, check out our guide on how long leftovers last.
Can potato soup be frozen?
We don’t recommend it. This soup has a lot of dairy in it, which often tastes grainy or curdled when it’s reheated. Plus, the potatoes will soak up the broth—leading to a soggy texture later on. Learn more about how to freeze soup, then check out our best soup recipes that freeze well.
For more soup ideas, try our low-carb soup recipes.