This Easy & Delicious Potato Soup is the ultimate comfort food! Creamy, rich, and packed with flavor, it’s an easy slow-cooker meal that requires minimal effort. Whether you’re feeding your family on a chilly evening or prepping a cozy meal ahead of time, this soup is sure to be a hit.

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Cuisine: American Comfort Food
Prep Time: 10 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 40 minutes
Servings: 8

Why You’ll Love Making It

• Super Easy: Just toss everything into the slow cooker—no complicated steps.
• Rich & Creamy Texture : Thanks to cream cheese, making every bite ultra-smooth and satisfying.
• Feeds a Crowd: Perfect for meal prep, potlucks, or family dinners.
• Totally Customizable: Add your favorite toppings, swap ingredients, or make it vegetarian.
• Minimal Clean-Up: Everything cooks in just one pot.

Ingredients

• 1 (30-ounce) bag frozen hash-brown potatoes (cubed) – No need to peel or chop, making this soup effortless. Shredded hash browns work too, but cubed potatoes give more texture.
• 2 (14-ounce) cans chicken broth – This forms the base of the soup. Use low-sodium chicken broth to control salt levels. If needed, substitute with vegetable broth for a vegetarian version.
• 1 (10.75-ounce) can cream of chicken soup – Adds thickness and depth of flavor. You can swap with cream of mushroom or cream of celery for a slightly different taste.
• ½ cup chopped yellow onions – Yellow onions offer a mild, slightly sweet taste when cooked, making the soup more flavorful.
• ¼ teaspoon ground black pepper – A little spice goes a long way. Add more to taste.
• 1 (8-ounce) package cream cheese (softened) – This makes the soup luxuriously creamy. Let it sit at room temperature before adding for easier melting.
• Optional Toppings: Shredded cheddar cheese, crispy bacon, sliced green onions, a dollop of sour cream, or even croutons for added crunch.

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Instructions

Step 1: Load Up the Slow Cooker

Add frozen hash-brown potatoes, chicken broth, cream of chicken soup, chopped onions, and black pepper to your slow cooker. Give it a gentle stir to combine all the ingredients.

Step 2: Slow Cook Until Tender

Cover and cook on LOW for 5 to 6 hours. The potatoes should become fork-tender and start to break apart. If they are still firm after 5 hours, continue cooking for another 30-60 minutes.

Step 3: Add Cream Cheese for Creaminess

Once the potatoes are soft, add the softened cream cheese in chunks. Stir occasionally, allowing it to fully melt and incorporate into the soup. This should take about 30 minutes. Pro Tip: If you want an ultra-smooth consistency, use an immersion blender to blend the soup slightly before serving.

Step 4: Adjust Consistency & Seasoning

If the soup is too thick, add a little milk or extra broth until you reach your desired consistency. Taste and adjust seasoning—you might want to add more black pepper or even a pinch of salt.

Step 5: Serve & Add Toppings

Ladle the creamy potato soup into bowls and pile on your favorite toppings. Try shredded cheese, crispy bacon, sliced green onions, or even a drizzle of hot sauce for a spicy kick.

FAQs

Can I use fresh potatoes instead of frozen hash browns?
Yes! Peel and dice about 5-6 medium potatoes into small cubes. Fresh potatoes will take slightly longer to cook (around 6-7 hours on LOW).

Can I make this soup on the stovetop instead?
Absolutely! Add all ingredients (except cream cheese) to a large pot and simmer over medium heat for 30-40 minutes or until the potatoes are soft. Then, stir in the cream cheese and let it melt for another 5-10 minutes before serving.

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