Crockpot Potato Soup
This warm and creamy Crockpot Potato Soup is rich, comforting, and easy to make, perfect for chilly days.
Ingredients
Soup Base
- 1 30 oz bag frozen shredded hashbrowns or diced potatoes for a chunkier texture
- 1 medium onion, chopped
- 3 cloves garlic, minced toasted for enhanced flavor
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 10.5 oz can cream of chicken soup or cream of mushroom for a meat-free option
Finishing Touches
- 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
Preparation
- In your slow cooker, combine the frozen hashbrowns, chopped onion, minced garlic, chicken broth, and cream of chicken soup. Stir gently until everything is well mixed.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the potatoes are soft and tender. The soup will thicken as the starches release.
- Once the potatoes are tender, stir in the shredded cheddar cheese and sour cream. Let it cook on low for another 15–20 minutes until it’s rich and creamy.
Final Touches
- Season with salt, pepper, and thyme to your liking. If it’s too thick, simply add a splash of broth or milk.
- Ladle the soup into bowls and top with extra cheese, bacon, green onions, or a dollop of sour cream.
Notes
For a vegan version, switch to vegetable broth and a plant-based cream soup. The soup keeps well in the fridge for up to four days and can be frozen for up to three months.