Crockpot Potato Soup
Whether you’re looking for a quick weeknight dinner or a hearty slow-cooked classic, this dish brings together rich flavors, velvety texture, and that homemade comfort everyone loves. Perfect for busy days, it’s a set-it-and-forget-it meal that delivers every time.
Ingredients
- 1 30 oz bag frozen shredded hashbrowns (or diced potatoes for a chunkier texture)
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 10.5 oz can cream of chicken soup (use cream of mushroom for a meat-free option)
- 1 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt for a lighter twist
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme optional, for depth of flavor
- 1/2 cup cooked crumbled bacon or browned sausage (optional, for added protein)
Instructions
- Prepare the Base:
- In your slow cooker, combine frozen hashbrowns, chopped onion, minced garlic, chicken broth, and cream of chicken soup. Stir gently until everything is well mixed.
- Slow Cook to Perfection:
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are soft and tender. The soup should start to thicken as the starches from the potatoes release.
- Add Creaminess:
- Once the potatoes are tender, stir in the shredded cheddar cheese and sour cream. Continue cooking on low for another 15–20 minutes, stirring occasionally until the cheese melts and the soup becomes rich and creamy.
- Adjust & Taste:
- Season with salt, pepper, and thyme to taste. If the soup feels too thick, add a splash of broth or milk to reach your desired consistency.
- Serve & Garnish:
- Ladle the soup into bowls and top with extra cheese, bacon, green onions, or a dollop of sour cream. The aroma should be warm, savory, and comforting—perfect for chilly days.
Tried this recipe?Let us know how it was!