The Most Delicious Crockpot Potato Soup Recipe

Crockpot Potato Soup Recipe

Are you looking for a perfect Fall recipe that will have everyone asking for seconds? Try out this crockpot potato soup recipe!

In my pumpkin cookie recipe I mentioned how every October I host bunco at my house. Well this crockpot potato soup was voted the favorite this year. It is interesting how I made 3 different soups: chicken noodle, chili, and baked potato soup. This soup took the leasts amount of time and was gobbled up the quickest! I have had multiple girls ask me for the recipe so I figured it was time to post it on the blog! With the fall season well underway this soup will need to definitely need to be in the rotation. Especially for the busy holiday season. And the bonus is that this recipe is also very kid friendly! When a recipe is both adult and kid friendly is goes up a ton of notches in my book!

Crockpot Potato Soup Recipe

Ingredients

  • 1 (30 oz) bag of shredded hash browns, frozen
  • 3 (14.5 oz) cans of chicken broth
  • 1 (14.5 oz) can of cream of potato soup
  • 1 medium onion, chopped
  • 1/2 teaspoon pepper
  • 1 cup monterey jack cheese, shredded
  • 1/2 teaspoon kosher salt
  • 1 cup cheddar cheese, shredded
  • 1 (8 oz) cream cheese

Garnish

  • bacon
  • green onion, thinly sliced
  • cheese
  • sour cream

Instructions

  1. Place everything (except cream cheese) in crockpot on low for 6 hours.

2. Grab the blender and using a measuring cup fill the blender full of soup and blend up until smooth.

3. Place back in to crockpot and combine with remaining soup that was left in the crockpot.

4. Mix well and then add the cream cheese.

5. Let cook for another hour so that the cream cheese can melt and cook up some bacon, cut up some green onion, and shred some cheese.

6. Once the cream cheese is all melted place in a bowl and garnish.

Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup and blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that weren’t blended.) Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don’t have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup.  Once the cream cheese is all melted place in a bowl and garnish. I served this soup with my favorite knotted rolls.

Crockpot Potato Soup Recipe

Crockpot Potato Soup Recipe

Are you looking for a perfect Fall recipe? The crockpot potato soup has always been a fan favorite, so it's time to share! SEE INGREDIENTS!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 (30 oz) bag of shredded hash browns, frozen
  • 3 (14.5 oz) cans of chicken broth
  • 1 (14.5 oz) can of cream of potato soup
  • 1 medium onion, chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 1 cup monterey jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 (8 oz) cream cheese
  • bacon
  • green onion, thinly sliced
  • cheese
  • sour cream

Instructions

    Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup and blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that weren't blended.) Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don't have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup.  Once the cream cheese is all melted place in a bowl and garnish.

Crockpot Baked Potato Soup

Author madeitateitlovedit

Ingredients

  • 1 30 oz bag frozen hashbrowns
  • 3 14.5 oz cans chicken broth
  • 1 10.5 oz can cream of potato soup
  • 1 medium onion chopped
  • salt and pepper
  • 1 cup monterey jack cheese
  • 1 cup cheddar cheese
  • 8 oz cream cheese

optional toppings

  • bacon
  • cheese
  • green onions
  • sour cream
  • salt and pepper

Instructions

  1. Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup. And blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that were not blended. Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don't have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup.  Once the cream cheese is all melted place in a bowl and garnish

Looking for some more Fall soup recipes? Look no further:

  1. Cream of Broccoli Soup
  2. Tomato Basil Soup
  3. Chicken Gnocchi Soup
 
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3 Comments

  1. Hi Scarlett! I found you from the City Farmhouse linky party:) I was JUST telling my husband yesterday that I have been REALLY wanting to make a crockpot soup…and BAM, here you are! I can't wait to try this out!! Do you have any recipes for Broccoli Cheese Soup? Thanks for posting this!

  2. I've been craving potato soup lately, and this looks so much more convenient than the one I usually make. Thank you for sharing!

  3. Jalise Hansen says:

    How would I change this for instant pot?

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