Easy Crock-Pot Potato Soup

It's so simple; throw your ingredients in the Crock-Pot and let it do the making for you!

Easy Crock-Pot Potato Soup

Photo by shelliec

  • Prep Time


  • Total Time


  • Servings



  • 1

    (30-ounce) bag of frozen, shredded hash browns, I used Ore Ida

  • 3

    (14-ounce) cans of chicken broth

  • 1

    can of cream of chicken soup

  • ½

    cup onion, chopped

  • ¼

    teaspoon ground pepper

  • 1

    package cream cheese, don’t use fat-free, it will not melt


Combine shredded hash browns, chicken broth, cream of chicken soup, onion and pepper in Crock-Pot Cook for 7 hours on low heat. About 1 hour before serving add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!


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