There’s something irresistibly comforting about the scent of potatoes and creamy cheese simmering away in a slow cooker. On those chilly evenings when you crave something hearty yet effortless, my Creamy Classic Slow Cooker Potato Soup steps in to save the day. This cozy dish, packed with crispy bacon and velvety textures, reminds me of curling up with a good book and a blanket by the fire.
With its rich flavors and simple ingredients, you’ll love how this recipe transforms humble staples like frozen hash browns and cream of chicken soup into a warming bowl of nostalgia. Perfect for busy weeknights or when entertaining guests, this soup requires minimal effort and delivers maximum satisfaction. Let’s dive into a dish that will not only fill your belly but also warm your soul!
Why is Slow Cooker Potato Soup a Must-Try?
Comforting warmth: A bowl of this soup feels like a hug on a chilly night, perfect for rejuvenating your spirits.
Effortless preparation: Simply toss the ingredients into your slow cooker — no complex steps required!
Versatile deliciousness: Customize with your favorite toppings like green onions or additional cheese for a personal touch.
Satisfying flavor: The combination of creamy cheeses and crispy bacon will have everyone asking for seconds.
Time-saving convenience: With hours of slow cooking, you can focus on other tasks while the soup makes itself!
Slow Cooker Potato Soup Ingredients
For the Soup Base
- Frozen Hash Brown Cubes – No need to thaw; they’re the perfect base for this creamy soup.
- Cream of Chicken Soup – This provides a rich and easy creamy base; opt for cream of mushroom if you’re looking for a vegetarian alternative.
- Chicken Broth – Adds depth of flavor, but vegetable broth works just as well for a meat-free version.
- Onion Powder – Enhances overall flavor; fresh sautéed onions can offer a refreshing twist.
- Garlic Powder – A little goes a long way in boosting flavor; swap with fresh garlic for a sharp kick.
- Black Pepper – Use to taste; it’s a simple yet effective way to season your soup.
- Seasoned Salt – Provides an extra layer of flavor; feel free to adjust based on your salt preference.
For Creaminess
- Cream Cheese – Make sure it’s softened to easily blend into the soup’s creamy texture.
- Heavy Cream – Adds a luxurious richness; light cream serves as a lower-fat alternative.
For Topping
- Crispy Bacon – Bring in savory richness for garnish and flavor; cook until nice and crispy!
- Shredded Cheddar Cheese – A must for that classic comfort food experience; sharp cheddar elevates taste to another level.
- Sliced Green Onions – Freshness and color are key; sprinkle them on top for a garnish that brightens up each bowl.
Feel free to get creative with the traditional Slow Cooker Potato Soup ingredients; your personal touch will make it unique!
How to Make Slow Cooker Potato Soup
- Cook Bacon: In a skillet, cook 1 lb of bacon over medium-high heat for 8-10 minutes until it’s crispy and golden brown. Transfer to a plate to drain, crumbling pieces for later use while reserving a quarter for garnish.
- Prepare Slow Cooker: Without thawing, add frozen hash brown cubes to the slow cooker. Pour in 6 cups of chicken broth and 20 oz of cream of chicken soup. Mix in 1 tsp each of onion powder, garlic powder, black pepper, and seasoned salt, along with three-quarters of the cooked bacon.
- Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours until the potatoes soften yet retain some texture.
- Add Dairy: When the potatoes are tender, switch the slow cooker to high heat. Cut 8 oz of softened cream cheese into cubes, then stir in 2 cups of shredded cheddar cheese and 1 cup of heavy cream. Cook uncovered for 30-45 minutes until everything is melted and creamy.
- Season: Taste your soup and adjust the salt or pepper to your liking for that perfect flavor balance.
- Serve: Ladle the creamy soup into bowls, garnishing with the reserved bacon, additional cheddar cheese, and a sprinkle of sliced green onions for freshness.
Optional: Try adding a sprinkle of paprika for a touch of color and flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Slow Cooker Potato Soup
Fridge: Store the soup in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Freezer: This soup can be frozen for up to 3 months. Portion it into freezer-safe containers, leaving some space for expansion.
Thawing: When ready to enjoy, thaw the soup in the fridge overnight before reheating.
Reheating: Gently reheat the thawed soup on the stove, stirring regularly, or use a microwave, adding for a creamy texture if it thickens.
What to Serve with Slow Cooker Potato Soup?
To elevate your comfort meal, consider these delightful accompaniments that harmonize beautifully with the rich, creamy flavors of the soup.
-
Warm Crusty Bread: Perfect for dipping, the texture of crusty bread complements the creamy soup while adding a satisfying crunch.
-
Buttery Dinner Rolls: Soft and fluffy, these rolls absorb the soup’s warmth and flavor, making each bite a true delight.
-
Garden Salad: A fresh salad with crisp greens and a tangy vinaigrette adds a refreshing contrast to the creamy soup.
-
Savory Cheese Straws: Crisp, cheesy straws provide a fun and crunchy texture that pairs beautifully with each spoonful.
-
Roasted Vegetables: Seasoned, caramelized veggies not only add color but also a lovely earthiness that enhances the soup’s flavor profile.
-
Hot Apple Cider: A warm drink like apple cider with hints of cinnamon and cloves creates a cozy atmosphere, wrapping your meal in warmth.
Add any of these options to your meal, and you’ll create an inviting spread that warms both the heart and the palate!
Expert Tips for Slow Cooker Potato Soup
- Cream Cheese Prep: Allow cream cheese to reach room temperature to ensure it blends smoothly into the soup, preventing lumps.
- Lid Lifting Warning: Avoid frequently lifting the slow cooker lid; it can release heat and moisture, affecting cooking time and soup texture.
- Thickening Trick: If the soup is too thin, mash some potatoes against the side of the slow cooker for added thickness without changing the recipe.
- Portion and Freeze: This slow cooker potato soup can be frozen, but separate it into individual servings to make reheating easier and preserve texture.
- Customize to Taste: Feel free to adjust seasoning. The beauty of this slow cooker potato soup is in personalizing it to suit your family’s preferences!
Make Ahead Options
Planning ahead makes this Creamy Classic Slow Cooker Potato Soup a breeze! You can prep the soup base — combining frozen hash brown cubes, cream of chicken soup, chicken broth, onion powder, garlic powder, and reserved bacon — and refrigerate it for up to 24 hours before cooking. Just cover your slow cooker insert and pop it in the fridge to keep everything fresh. When you’re ready to serve, simply set your slow cooker to low for 5-6 hours or high for 2-3 hours to let the flavors meld. Finish by stirring in cream cheese, heavy cream, and cheddar for that rich texture, ensuring a delicious meal awaits with minimal effort!
Slow Cooker Potato Soup Variations
Embrace your creativity and make this delicious soup your own with these fun variations!
- Vegetarian Delight: Replace bacon with sautéed mushrooms for a savory, hearty twist without the meat.
- Cheesy Upgrade: Experiment with gouda or pepper jack cheese for a unique flavor profile that adds a hint of smokiness.
- Spicy Kick: Add diced jalapeños or a teaspoon of red pepper flakes to introduce a pleasing heat to your soup.
- Herb Infusion: Stir in fresh thyme or rosemary during the last hour for a fragrant, earthy finish that brightens the dish.
- Green Goodness: Toss in baby spinach or kale for an extra vitamin boost and a vibrant color contrast.
- Corny Surprise: Incorporate frozen corn for delightful sweetness and added texture that complements the creaminess perfectly.
- Loaded Style: Top with sour cream, crispy fried onions, and more cheese for a loaded baked potato vibe everyone will love!
- Alternative Base: Swap frozen hash browns for fresh diced potatoes, adjusting cooking time, to enjoy a rustic, chunkier texture.
These variations not only enhance the flavor but also tailor the soup to your family’s preferences. Enjoy the creative process as you make this comforting meal your own!
Slow Cooker Potato Soup Recipe FAQs
What type of potatoes are best for this recipe?
Absolutely! For this slow cooker potato soup, I recommend using frozen hash brown cubes as they provide an easy and creamy base. However, if you prefer fresh potatoes, russets work wonderfully. Just peel and dice them into small cubes to ensure even cooking.
How long can I store Slow Cooker Potato Soup in the fridge?
You can store this creamy potato soup in an airtight container for up to 4 days. When ready to enjoy, simply reheat it gently on the stove or in the microwave, and add a splash of broth to restore its creaminess if needed!
Can I freeze this soup, and what’s the best way to do it?
Yes, you can absolutely freeze your slow cooker potato soup! Portion it into freezer-safe containers and leave some space at the top for expansion. It’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy it, be sure to thaw it in the fridge overnight for the best texture.
What should I do if my soup is too thin?
If you find that your soup is too thin, don’t worry! Simply mash a few of the potato pieces against the side of the slow cooker to thicken the soup without changing the flavor. Doing this will create a creamier texture for you to enjoy!
Are there any dietary considerations I should keep in mind?
Very! This recipe contains cream cheese, heavy cream, and bacon, which may not be suitable for those with dairy allergies or following a vegan diet. For a vegetarian version, you can simply omit the bacon and use cream of mushroom soup instead of cream of chicken. Make sure to also use vegetable broth!
Cozy Up with Creamy Slow Cooker Potato Soup Tonight
Equipment
- - Slow Cooker
- - Skillet
Ingredients
For the Soup Base
- 32 oz Frozen Hash Brown Cubes No need to thaw
- 20 oz Cream of Chicken Soup Can substitute with cream of mushroom
- 6 cups Chicken Broth Vegetable broth for vegetarian option
- 1 tsp Onion Powder Fresh sautéed onions can be used
- 1 tsp Garlic Powder Or fresh garlic
- 1 tsp Black Pepper Adjust to taste
- 1 tsp Seasoned Salt Adjust based on preference
For Creaminess
- 8 oz Cream Cheese Softened
- 2 cups Heavy Cream Light cream is a lower-fat alternative
For Topping
- 1 lb Crispy Bacon Cook until crispy
- 2 cups Shredded Cheddar Cheese Sharp cheddar elevates flavor
- 1 cup Sliced Green Onions For garnish
Instructions
Cooking Instructions
- In a skillet, cook 1 lb of bacon over medium-high heat for 8-10 minutes until crispy. Transfer to a plate to drain, crumbling pieces for later use while reserving a quarter for garnish.
- Without thawing, add frozen hash brown cubes to the slow cooker. Pour in 6 cups of chicken broth and 20 oz of cream of chicken soup. Mix in 1 tsp each of onion powder, garlic powder, black pepper, seasoned salt, along with three-quarters of the cooked bacon.
- Cover and cook on low for 5-6 hours or on high for 2-3 hours until the potatoes soften.
- When potatoes are tender, switch slow cooker to high heat. Cut 8 oz of softened cream cheese into cubes, stir in 2 cups of shredded cheddar cheese and 1 cup of heavy cream. Cook uncovered for 30-45 minutes until melted and creamy.
- Taste the soup and adjust seasoning if needed.
- Ladle the creamy soup into bowls, garnishing with the reserved bacon, additional cheddar cheese, and a sprinkle of sliced green onions.