This Crock Pot Potato Soup With Cream Cheese is a rich and creamy recipe, which uses frozen hash brown potatoes and cream cheese. It’s a no-fuss take on the classic, ready in about 6 hours and 40 minutes.
Crock Pot Potato Soup With Cream Cheese Ingredients
- 1 (30 ounce) bag frozen hash-brown potatoes (cubed)
- 2 (14 ounce) cans chicken broth
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup chopped yellow onions
- 1/4 teaspoon ground black pepper (more to taste)
- 1 (8 ounce) package cream cheese, softened
- Optional Toppings: cheese, bacon, sliced green onions
How To Make Crock Pot Potato Soup With Cream Cheese
- Combine main ingredients: Add hash-brown potatoes, chicken broth, cream of chicken soup, chopped onion, and black pepper to the slow cooker.
- Cook the soup: Cover and cook on low for 5-6 hours, or until the potatoes start to fall apart and the soup thickens.
- Add cream cheese: Stir in softened cream cheese and continue cooking for another 30 minutes, stirring occasionally, until fully melted and combined.
- Serve and top: Serve hot and garnish with shredded cheese, crispy bacon, or sliced green onions if desired.
Recipe Tips
- Can I use shredded hash browns instead of cubed? Yes, either works—cubed gives a chunkier texture, shredded will make it smoother.
- How to make it vegetarian: Use vegetable broth and cream of mushroom soup instead of chicken-based versions.
- Can I thicken the soup more? Yes, mash some of the potatoes or stir in a bit of instant mashed potatoes.
- How to make it spicy: Add a pinch of cayenne pepper or diced jalapeños.
- Can I prep this the night before? Yes, just combine the ingredients (minus the cream cheese) in the slow cooker insert, refrigerate, and start cooking in the morning.
What To Serve With Potato Soup With Cream Cheese
This cozy soup pairs perfectly with comforting sides:
- Grilled cheese sandwiches
- Buttery crackers
- A fresh green salad
- Garlic knots or rolls
- Roasted vegetables
How To Store Potato Soup With Cream Cheese
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in portions after cooling completely. Reheat gently and stir well, as the cream cheese may separate slightly.
Potato Soup With Cream Cheese Nutrition Facts
Estimated values per serving:
- Calories: ~300
- Carbohydrates: ~25g
- Protein: ~7g
- Fat: ~18g
- Saturated Fat: ~10g
- Sodium: ~950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I add meat to this soup?
Yes, cooked and crumbled bacon, diced ham, or shredded chicken are great additions.
Can I use fresh potatoes instead of frozen?
Yes, just peel and dice them small for similar cooking times.
Why is my soup too thin?
Let it cook a bit longer uncovered or mash some potatoes to thicken it.
What type of cream cheese works best?
Full-fat block cream cheese gives the best texture and flavor.
Can I make this in an Instant Pot?
Yes, pressure cook on high for 10 minutes, then stir in cream cheese afterward.
Try More Recipes:
Crock Pot Potato Soup With Cream Cheese
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings10
minutes6
hours30
minutes300
kcalA rich, creamy slow cooker soup made with frozen hash browns and cream cheese—perfect for easy weeknight dinners.
Ingredients
1 (30 oz) bag frozen cubed hash-brown potatoes
2 (14 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 cup chopped yellow onions
1/4 tsp ground black pepper
1 (8 oz) package cream cheese, softened
Optional: shredded cheese, bacon, sliced green onions
Directions
- Combine potatoes, broth, soup, onion, and pepper in slow cooker.
- Cover and cook on low for 5-6 hours until potatoes are soft.
- Add cream cheese and cook 30 minutes more, stirring to combine.
- Serve hot with your favorite toppings.