This Crock Pot Potato Soup makes our meal plan at least once a month. It is truly that good. It is super easy to make in the crock pot which makes it perfect even in the summer.
I know, potato soup brings to mind cool autumn, or even bitter cold winter evenings. This potato soup tastes so good we enjoy it year round. I love that it’s super easy to make in the crock pot. Plus, much like chili, it’s as good, if not better, the next day.
I’ve tried other potato soups, and none of them were as hearty and thick as this soup. I was pleasantly surprised when I tried this recipe for the first time. With cheddar cheese, bacon bits and green onions it tastes just like a baked potato.
Crock Pot Potato Soup
- 1 package (30 oz.) frozen southern style hash browns
- 1 can (10 oz.) can cream of chicken soup
- 1 box (32 oz.) chicken broth
- Bacon bits
- 1 package (8 oz.) cream cheese
- Cheddar cheese
- Empty package of hash browns into crock pot
- In medium bowl, mix cream of chicken soup with some chicken broth
- Add remaining chicken broth to hash brown in crockpot
- Add soup and broth mixture to crock pot
- Add bacon bits, salt and pepper to taste.
- Cover and cook on low for 8 hours, or on high for 4.5 to 5 hours
- 1 hour before soup is done, cut up cream cheese and add to soup.
- Stir several times to mix in cream cheese as it melts
- Serve topped with cheddar cheese, bacon bits, and other toppings of your choice
As an added bonus, not only is it super easy, and tastes great, it is very inexpensive to make. Using store brand ingredients (Wal-Mart’s Great Value), it cost less than $10.00 to make. There is always enough left over for lunch the next day as well.