Crock Pot Potato Soup

Close up of spoon in a bowl of potato soup topped with croutons and bacon.

Crock pot potato soup is a classic comfort food that's warm, creamy, and filled with cozy flavor. With just 5 minutes of prep this soup comes together in your slow cooker.

Prep Time 5

Cook Time 4 30

Total Time 4 35

Servings servings

Author Heather

Ingredients

32 ounces frozen cubed hash brown potatoes
1 small onion diced
2 cloves garlic minced
32 ounces chicken broth
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon thyme
8 ounces heavy cream
3 tablespoons cornstarch
8 ounces sharp cheddar cheese freshly grated

Instructions

In a 3 quart slow cooker, add hash brown potatoes, onion, garlic, broth, salt, pepper, chili powder, and thyme. Stir to combine.
Cover and cook on low for about 4 hours (or high for about 2 hours), or until potatoes are fork tender.
In a bowl, whisk together heavy cream and cornstarch. Pour into slow cooker along with shredded cheese. Stir to combine.
Cover and cook for an additional 30 minutes, or until soup is hot and cheese is melted.
Top with your favorite soup toppings, like crumbled bacon, shredded cheese, chives, and croutons.

Video

Notes

Salt: If you plan to incorporate other salty ingredients to your soup, like parmesan cheese or crumbled bacon, I recommend reducing the listed salt slightly.
Low Sodium: If you need to use low sodium broth, I recommend doubling the chili powder and thyme to make up for the lost flavor.
Storage: Leftover soup will keep for 3-4 days in a tightly sealed container in the refrigerator and reheats well on the stovetop over medium heat or in the microwave.
Potatoes: Frozen hash browns can be substituted with refrigerated hash browns or fresh diced potatoes.

Nutrition