Print

Print Recipe

A creamy and comforting slow cooker potato soup that is easy to prepare and perfect for cold evenings, finished with cream cheese and customizable toppings for a loaded baked potato experience.

Ingredients

Scale
  • 1 (30 ounce) bag frozen hash-brown potatoes (shredded or cubed)
  • 2 (14 ounce) cans chicken broth (low sodium recommended)
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 cup chopped yellow onion
  • 1/4 teaspoon ground black pepper (adjust to taste)
  • 1 (8 ounce) package cream cheese, softened

Instructions

  1. If using fresh potatoes, chop them into ½- to 1-inch pieces.
  2. Soften the cream cheese and cut into cubes to help it melt faster.
  3. Place the potatoes (frozen or fresh), chicken broth, cream of chicken soup, chopped onion, and black pepper into the slow cooker and stir to combine.
  4. Cover and cook on LOW for 5 to 6 hours with the lid on, until potatoes are tender and starting to break apart; cook longer if needed.
  5. Optionally, use an immersion blender to gently blend some or most of the potatoes for smoother texture, leaving some chunks if desired.
  6. Stir in the softened cubed cream cheese, cover, and cook about 30 more minutes, stirring occasionally until smooth and creamy.
  7. Taste and adjust seasoning with salt and/or additional pepper.
  8. If the soup is too thick after adding cream cheese, thin gradually with extra broth or milk until desired consistency.

Notes

Choose low-sodium broth to manage saltiness, especially with salty toppings., Keep cream cheese soft and cubed to help it melt faster., Do not lift the lid often during slow cooking to keep heat and steam in., Chop fresh potatoes evenly for consistent cooking., Blending is optional for texture preference., Use extra broth or milk to adjust soup thickness after cream cheese addition.

Nutrition

Find it online: https://mamapantry.com/potato-soup-recipe/