Home All MethodsCrock Pot Easy Creamy Potato Soup {Slow Cooker}

Easy Creamy Potato Soup {Slow Cooker}


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I hope you all had a wonderful new year.  I love the feeling of a new year beginning. There is something about a new year that feel fresh and clean, a new beginning. I also love the opportunity to reflect on my live and pick something I would like to work on and change.  One thing I am going to try to do this year is simplify when possible and this easy creamy potato soup {Slow Cooker} recipe today definitely fits the bill.

It is similar to a recipe I posted years ago for a crock pot potato chowder.  I actually posted it on January 1 of 2009.  The main difference with this recipe is you use southern style hash browns in place of diced potatoes.  Also, the change it potatoes also shortens the cooking time in half.

Creamy potato soup is usually always a hit at my house and this recipe was equally loved.  You will love how simple this is.

Easy Creamy Potato Soup

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Easy Creamy Potato Soup {Slow Cooker}


Units Scale
  • 1 (30 oz.) bag southern style frozen hash browns (these are the small cubed potatoes. You want large cubes-1/23/4 inch size- if not you want to add them halfway through cooking)
  • 2 (14 oz) cans chicken broth
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1 (8 oz) pkg. light cream cheese, cut into cubes
  • salt and pepper to taste
  • optional garnishes – diced bacon, diced green onion, shredded cheese


  1. Combine the hash browns, chicken broth, cream of chicken soup, and chopped onion in your slow cooker.
  2. Cover and cook on low for 4-5 hours until potatoes are tender. (I cooked it for 4, if you cook it too long the potatoes will begin to break down. It all depends on your slow cooker. Mine cooks really hot)
  3. Then stir in the cubed cream cheese and cook for 30 more minutes, stirring occasionally.
  4. Serve in bowls topped with desired garnishes. Serves 4-6.
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Recipe adapted from Worthy of a Prize.

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Shirley Freeman October 27, 2020 - 12:58 am

I have been making a recipe similar to this one for years and it is always a a big hit with family and friends. With the 1/2 cup of onion I add 1/4 cup of finely diced celery and sauté it in a bit of the chicken broth until it is tender. I enjoy this recipe adding either diced rotisserie chicken or diced ham (as both meats can be salty, I do not add salt until I taste the soup later in cooking). The last time I made this soup I added a pinch of my sisters home grown sage and some poultry seasoning. I have also made this recipe adding some match stick cut carrots to add both color and texture. This is a good basic quick recipe…just use your imagination and enjoy the delicious results.

Cathy December 28, 2016 - 7:45 pm

Can it be cooked on HIGH for less hours in the crock pot?

Brooke November 12, 2014 - 6:47 am

This recipe turned out great!!! Followed the recipe to a t and added some cheddar cheese and bacon at the end… delicious and so easy!

Shannon October 25, 2014 - 7:50 pm

I personally liked this version. I too have my homemade version which is great but in a time crunch this recipe is excellent. Its flavorful, easy and has very few ingredients. Most of them I had on hand, just grabbed a bag of frozen hash browns during my weekly shopping. Thanks for the previous comments about keeping an eye as to not have the potatoes fall apart depending on your slow cooker. Mine was ready for the cream cheese and final 30 minutes on low 3.5 hrs in. Topped with chopped bacon and shredded cheese. Very good alone or w sandwiches for a quick meal. Perfect for me, soup cooks in the afternoon between school and soccer practice. Would make again and share! Great tasty filling easy recipe! Thanks! 😉

NanaRose January 2, 2014 - 1:17 pm

We have tried the hashbrown version of potato soup and though it will do in an emergency, the family prefers real potato soup made with either red or yellow yukon potatos. I do use chicken broth for the liquid, not chicken soup. I use lots more chopped onions and saute them in butter with a few stalks of sliced celery and some chopped ham. Then I put in about 5 lbs of diced potatos and the chicken broth. After about 5 hours in the crockpot the potatos are tender then I stir in a pint of heavy cream and if it seems to thin, I thicken it with cornstarch and water to dissolve and continue coooking for 20-30 minutes. You can garnishe it with your desired toppings like bacon, cheese, green onions, etc. It is the best soup and even my picky great grandkids like it and want me to make it more often. They say it is “awesome”

Tori January 2, 2014 - 1:28 pm

Why would you post a complete other recipe on this page? Either try the dish and say why you did or did not like it, or get your own page.

NanaRose January 2, 2014 - 1:43 pm

I have tried it and didn’t like it. If you wish to remove my post feel free to do so.

BBear February 23, 2014 - 10:52 am

Why complain about someone else’s alternative approach? I am using Nanarose’s version after finding the original through a Google search. Thanks!

Mary September 23, 2014 - 5:34 pm

I think this soup was great the only I did different was I had a bag of Hashbrowns O’brien (with the peppersand onion) it was great!!!

HR Mom November 9, 2014 - 3:40 pm

I agree with Tori – NanaRose posted a TOTALLY different recipe. Either say you liked or didn’t like the original post.

Roberta Brower July 23, 2016 - 6:54 pm

I agree dumb to put an entirely different recepie! Comment you didn’t like it or whatever but don’t redo it!

Julie November 14, 2013 - 4:44 pm

This turned out great! Love it! I used Oreida diced potatoes and they were cooked well after a total of about 5 hours (including cream cheese time)

Bunnie Collins November 8, 2013 - 8:20 pm

Awesome recipe, family and friends love it. Thank you so much for sharing. Bon appetite

Laura January 10, 2013 - 3:29 pm

The problem I am finding is it all depends on the size of frozen hash browns used. the need to be very chunky. Is that the case with yours? If so, I would suggest cooking it less or add the potatoes later in the cooking process.

Becki January 10, 2013 - 11:42 am

I was so excited to try this recipe. Followed it to a T. And it turned out mushy. Definitely not soup like. Was so disappointed, though it did have a great taste. Maybe it needs more liquid? I cooked it the 4 hours.

Robyn January 5, 2013 - 2:45 pm

I tried making this and it turned out like… mush lol reminded me big time of cream of wheat. It had a great taste so I don’t know where I went wrong. Maybe it was the cubed hashbrowns or maybe I cooked it too long…the potatoes were more mashed potato like lol I want to try it again so wondered if you think using real red potatoes instead would work and how long I would need to cook it.

Kim B. January 3, 2013 - 10:10 am

I sooo LOVE this recipe! Simple, yet delicious 🙂 Thank you for sharing!

Robin January 2, 2013 - 7:55 pm

Looks yummy. Will try it for my upcoming party.

Heather at Kitchen Concoctions January 2, 2013 - 6:49 pm

Great picture! And yes, I feel the same way about the new year, I love the fresh start!

Audra Weathers January 2, 2013 - 3:38 pm

Thanks for the post; can’t wait to try this out in our new slow cooker. 🙂