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Creamy Potato Soup

This easy potato soup is a crock pot miracle featuring creamy, cheesy goodness from hash browns, cream cheese, and melted cheese, making it the ultimate comfort food for any chilly evening.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag frozen hash browns You can find these in the freezer section.
  • 8 oz cream cheese Choose regular or low-fat cream cheese.
  • 1 can cream of chicken soup Can be substituted with a creamy soup of your choice.
  • 2 cups shredded cheese Cheddar or a cheese blend works well.
  • 4 cups chicken broth Use low-sodium broth if preferred.
  • 1 teaspoon garlic powder Adjust to taste.
  • to taste Salt and pepper Season to your preference.

Method
 

Preparation
  1. In your crock pot, toss in the frozen hash browns, cream cheese, cream of chicken soup, chicken broth, and garlic powder.
  2. Sprinkle in some salt and pepper, then stir everything until it’s well-mixed.
Cooking
  1. Cover your crock pot and cook on low for about 6 hours, or high for 3 hours.
  2. During the last 30 minutes of cooking, stir in the remaining shredded cheese until it’s melty and smooth.
Serving
  1. Ladle into bowls and dig in! Garnish with crispy croutons or crunchy bacon bits and sprinkle with fresh chives or parsley.

Notes

For thicker soup, mix 1 tablespoon of cornstarch with cold water to create a slurry and stir it in during the last 30 minutes of cooking. Store leftovers in an airtight container in the fridge for about 4-5 days or freeze for up to 3 months. Slower cooking may be required if using fresh potatoes instead of frozen hash browns.