Potato soup is just one of those comfort meals that my family loves. This easy crockpot version has become a favorite in our house.
Nothing is better in cold weather than a nice bowl of hearty soup. What’s even better is when you can throw ingredients into the crockpot and let it cook without all of the peeling and chopping required of potato soup.
My husband balked at the idea of using hash browns in potato soup. He tasted it before I added all of the delicious cheese and said he didn’t think it was going to turn out.
He ended up loving it and keeps requesting I make it again lol
All of the ingredients, except the cream cheese and cheddar cheese, go into the crockpot to cook on low for 8 hours and then you add the cheeses about 15 minutes before serving.
I served with a piece of garlic bread I purchased from Target in the bakery section. It’s a round pull-apart bread and it’s delicious.
I couldn’t wait to use these soup bowls and plates I got from Crate and Barrel. They are awesome to serve bread, sandwiches, grilled cheese, etc. alongside soup.
What is your favorite comfort food soup?
Crockpot Potato Soup
This crockpot potato soup takes under 10 minutes to prep. It's the perfect comfort meal for the whole family.
- 1 30 oz frozen hash browns, shredded
- 1 32oz chicken broth
- 1 10.75oz cream of chicken soup
- 1 1oz package Hidden Valley Ranch Salad Dressing Mix
- 1 tbsp garlic powder
- 1 lb cooked bacon, chopped
- 2 cups cheddar cheese, shredded
- 1 8oz. cream cheese
Put all of the ingredients in the crockpot except for the cheddar and cream cheese. Stir to combine. Cook on low for 8 hours.
15 minutes before serving the soup, add the cheddar cheese and cream cheese to the crockpot. Stir occasionally to combine the cheeses into the soup.
Serve warm/hot. You can sprinkle cheese, bacon, chives, etc. on top once served.