Cheesy Slow Cooker Potato Soup

This cheesy slow cooker potato soup recipe is the perfect hearty, easy meal for a family of four or more. You can also turn this into a dinner for two and have leftovers for several days. 

The creamy potato soup makes enough for 10 servings and costs less than $15. 

Easy potato soup is one of my all-time favorite soups and this recipe is so simple to make and takes less than five minutes to get into the Crock Pot. 

What do I need for the easy potato soup recipe?

• Diced hash brown potatoes
• Chicken broth
• Diced onion
• Can condensed cream of chicken soup
• Cream cheese
• Pinch of salt and pepper
• Shredded cheddar cheese
• Bacon bits

How do I make the cheesy potato soup?

1. Add the potatoes, cream of chicken soup, chicken broth, onions, salt, and pepper to the Crock Pot. 
2. Cook on low for five hours. 
3. Cut up the cream cheese and add it to the Crock Pot. Stir it into the soup. Replace the lid and let it cook for about thirty minutes. 
4. Stir to completely melt the cream cheese. 
5. Spoon into a bowl and top with shredded cheese and bacon bits. 

Hands down, this has to be the best potato soup I have ever eaten. In fact, my son told me that it tasted just like Panera Bread’s potato soup. 

This slow cooker soup is such an easy recipe. It takes about 5 minutes to throw in the slow cooker, and a few hours to cook. It will feed up to 10 people and costs less than $15 to buy the ingredients. 

I made a pot today for my younger son who came home sick from school the other day. It’s a comforting treat when you’re not feeling well and on a cold day! 

Recipe and printable instructions at the bottom of the post

Add the frozen potatoes, chicken broth, onion, cream of chicken soup, salt, and pepper into the slow-cooker. Give it a good stir and set the slow-cooker for 5 hours on low. 

After 5 hours, cut up the cream cheese into small pieces (1-2″ blocks) and add it to the slow cooker. Give it a stir and let it cook for another 1/2 hour. 

After 1/2 hour, stir the soup again, making sure all of the pieces of cream cheese have melted. (Sometimes, if there are some larger pieces of cream cheese that haven’t melted, I will press them against the side of the slow cooker to get them to melt faster and then I’ll stir it again).

That’s it! It’s ready to serve. I add some shredded cheddar cheese and bacon crumbles to the top. If you don’t have time to make the bacon, just grab a jar of crumbles from the grocery store and throw them on top. I love the creamy, crunchy combination.

I have made this soup for several years and my family loves it. It’s the perfect comfort food.

The cream of potato soup recipe is also a great meal to make for shut-ins, an elderly friend, or a church potluck. The recipe makes enough to divide it up into bowls and freeze for several more meals. 

Check out the easy potato soup recipe card below, grab those ingredients, and start cooking! This is a great meal any time of year and I think you’ll really love it.

Then, share your comments below and click here to share a picture of your cheesy slow cooker potato soup on the Pinterest Pin!  If you made any changes or added something different, be sure to share with us so we can try it, too!

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Yield: 10 servings

Cheesy Slow Cooker Potato Soup

Print

This cheesy slow cooker potato soup recipe is the perfect hearty, easy meal for a family of four or more. You can also turn this into a dinner for two and have leftovers several days. The creamy potato soup makes enough for 10 servings and costs less than $10. 

Prep Time 5 minutes

Cook Time 5 hours 30 minutes

Total Time 5 hours 35 minutes

Ingredients

• 2 - 30 oz. bags diced hash brown potatoes
• 2 - 32 oz. pkgs. chicken broth
• 1/4 cup diced onion
• 1 - 10.75 oz. can condensed cream of chicken soup
• 2 - 8 oz. pkgs. cream cheese
• Pinch of salt and pepper
• 1 cup shredded cheddar cheese
• 1/4 cup bacon bits

Instructions

1. Add the hash brown potatoes, chicken broth, cream of chicken soup, salt, pepper, and onion to the slow cooker.
2. Cook on low for five hours.
3. Cut up the cream cheese and add it to the slow cooker.
4. Stir, and cook for another 1/2 hour.
5. The cream cheese takes a while to melt, so you might have to help it along while stirring it in the soup.
6. Add some shredded cheddar cheese, and bacon bits to the top and serve!

Notes

You can cut the recipe in half if you'd like less soup.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 678 Total Fat: 48g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 55mg Sodium: 2096mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 5g Sugar: 4g Sugar Alcohols: 0g Protein: 10g

Nutrition is approximate.

Check out these other great blogs:

Southern Plate, Southern Bite, Julia’s Simply Southern