Easy Slow-Cooker Potato Soup Recipe photo by Taste of Home

Easy Crockpot Potato Soup

Total Time
Prep: 10 min. Cook: 6 hours
Warm up a chilly day with this easy Crockpot potato soup. It is rich, decadent and definitely delicious—but do not take our word for it! Learn how to make it today.

Updated: Jan. 02, 2024

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.

Here’s a recipe for 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.

Easy Crockpot Potato Soup Ingredients

  • Chicken broth
  • Frozen shredded hash brown potatoes
  • Onion
  • Garlic
  • Pepper
  • Cream cheese
  • Half-and-half cream
  • Cheddar cheese
  • Optional: crumbled cooked bacon and chopped green onions


Step 1: Slow-cook the soup

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 six to eight hours.

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: Stir in 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 to 10 minutes.

Step 4: Add garnishes

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.

Garnishes for Easy Crockpot 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!

How long will this easy Crockpot potato soup last?

Your leftovers will keep for three to four days in an airtight container. So yes, that means you have to move the soup out of your slow-cooker crock.

Can you freeze this Crockpot potato soup?

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.

Easy Crockpot Potato Soup Tips

Do you have to peel the potatoes?

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.

What’s the best way to thicken this potato soup?

If your soup is looking a little thin, we suggest making a roux by whisking together 2 tablespoons of melted butter with 2 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 to 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!

Can you use canned potatoes in this recipe?

Sure! Just drain, rinse and, if using whole canned potatoes, roughly chop them before adding to the soup.

What goes well with potato soup?

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 easy Crockpot 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.

Easy Slow-Cooker Potato Soup

Prep Time 10 min
Yield 8 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


  1. In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender.
  2. Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Nutrition Facts

1 cup: 294 calories, 18g fat (10g saturated fat), 60mg cholesterol, 711mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 9g protein.

This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin