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Easy Crock Pot Potato Soup


This past week I made potato soup with Ore Ida hash browns. It was exactly what I was looking for. Rich, creamy and filling. Perfect for a cold winter night.

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Rate this recipe 3.8/5 (1492 Votes)


  • 1 bag (30-ounces) of frozen diced hash browns I used Ore Ida
  • 1 box of chicken broth (32-ounces)
  • 1 can of cream of chicken soup (10-ounces)
  • 1 package cream cheese (8-ounces, not fat-free)
  • 3 ounces of bacon bits
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste


Servings 6
Preparation time 10mins
Cooking time 420mins
Adapted from


Step 1

Put the Ore Ida hash brown potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.

Cook on low for 8 hours or until hash browns potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it's ready to serve.

Top with cheddar cheese and some additional bacon bits.


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