This creamy potato soup is a simple, dump-and-go meal that requires minimal preparation time. By utilizing frozen diced potatoes, you can skip the peeling and chopping to get dinner on the table with ease.
List of ingredients
- 32 ounce bag frozen diced hash brown potatoes – provides the base and thickness without peeling.
- 32 ounces chicken broth or stock – the primary liquid for simmering.
- 2 10.5 ounce cans condensed cream of chicken soup – adds concentrated flavor and creamy texture.
- 1/4 cup plant-based bacon bits – provides a smoky, savory element.
- 8 ounces cream cheese (one block) – creates a rich, velvety finish.
step-by-step instructions
- Combine Base: Place the 32 ounce bag of frozen diced hash brown potatoes into a 6-quart slow cooker.
- Add Liquids and Seasoning: Pour the condensed cream of chicken soup, chicken broth, and plant-based bacon bits over the potatoes, then stir until well combined.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 hours.
- Finish with Cream: During the last 30 minutes of the cooking process, add the block of cream cheese and continue cooking on low.
- Final Touch: Stir the soup thoroughly and blend it with an immersion blender if a smoother consistency is preferred.
- Serve: Ladle the hot soup into bowls and serve immediately.
Customizing the Flavor Base
Using Cream of Mushroom for Earthiness
Replacing the cream of chicken soup with condensed cream of mushroom soup adds a deeper, earthier flavor profile. This variation works well for those who prefer a more savory, mushroom-forward taste while maintaining the same creamy thickness.
Substituting Cream of Celery for a Lighter Taste
Cream of celery soup is a great alternative if you want a milder flavor. It provides the same structural creaminess as the chicken soup but with a subtle, fresh vegetable note that lightens the overall dish.
Switching to Vegetable Broth
For a version that contains no meat products, use a high-quality vegetable broth instead of chicken broth. This keeps the soup savory and hearty while making it suitable for a variety of dietary preferences.
Adding Garlic Powder for Depth
Stirring in a teaspoon of garlic powder during the initial mixing stage adds a pungent, savory depth. This simple addition enhances the flavor of the frozen potatoes and the condensed soup base.
Hearty Add-ins for More Substance
Incorporating Cooked Chicken Breast
Adding two cups of shredded, pre-cooked chicken breast turns this soup into a full meal. Stir the chicken in during the last hour of cooking to ensure it is heated through without overcooking.
Adding Sautéed Carrots and Onions
Finely diced carrots and onions can be sautéed in a pan before being added to the slow cooker. These vegetables add color, texture, and a layer of sweetness that complements the creamy potato base.
Mixing in Shredded Cheddar Cheese
For a loaded potato soup experience, stir in one cup of shredded sharp cheddar cheese at the very end. The cheese should be folded in just before serving so it melts without separating.
Adding Diced Celery for Texture
Adding half a cup of finely diced raw celery at the start of the cooking process provides a slight crunch. This breaks up the softness of the potatoes and adds a traditional soup aromatic.
Optimizing Soup Texture
Using an Immersion Blender for Smoothness
An immersion blender allows you to blend the soup directly in the pot. Pulse the blender several times to break up the cream cheese and soften some of the potatoes for a thicker, more uniform consistency.
Achieving a Chunky Texture with a Whisk
If you prefer a rustic soup with distinct potato cubes, avoid blending. Instead, use a sturdy whisk to incorporate the cream cheese, which will leave the potato pieces intact while smoothing the liquid.
Thinning the Soup with Extra Broth
Depending on the brand of frozen potatoes, the soup may become very thick. If it is too dense for your preference, stir in an additional half cup of chicken or vegetable broth before serving.
Thickening the Base with Cornstarch
If the soup is too thin, mix one tablespoon of cornstarch with a tablespoon of cold water. Stir this slurry into the soup during the final 30 minutes of cooking to increase the viscosity.
Optimal Serving Methods
Serving in Toasted Bread Bowls
Hollowing out a round sourdough loaf creates a functional and edible bowl. Toast the inside of the bread bowl in the oven for 5 minutes before filling it with soup to prevent it from becoming soggy too quickly.
Pairing with Crusty Sourdough Bread
Thick slices of toasted sourdough bread are ideal for dipping into the creamy base. Brush the bread with a small amount of olive oil and toast it until golden brown for added flavor.
Choosing the Best Toppings
Garnish each bowl with a sprinkle of fresh green onions, extra plant-based bacon bits, or a pinch of paprika. These toppings provide visual contrast and a burst of fresh flavor to the rich soup.
Balancing the Meal with a Side Salad
Since this soup is very rich, pair it with a crisp garden salad. A light vinaigrette dressing helps cut through the creaminess of the potato and cream cheese, creating a balanced meal.
Preservation and Storage
Storing in Airtight Containers
Transfer leftover soup into airtight glass or plastic containers once it has cooled slightly. Ensure the lid is sealed tightly to prevent the soup from absorbing other odors in the refrigerator.
Safe Refrigeration Timelines
This soup can be stored safely in the refrigerator for up to 5 days. Keep the temperature at or below 40 degrees Fahrenheit to maintain the quality of the dairy ingredients.
Why You Should Avoid Freezing
Due to the high content of cream cheese and condensed soup, this recipe does not freeze well. The dairy components tend to separate and grain during the thawing process, resulting in a broken texture.
Proper Reheating Techniques
Reheat the soup in a microwave or on the stovetop over medium-low heat. Because the soup thickens as it cools, you will likely need to stir in a splash of broth to restore the original consistency.
Common Cooking Challenges
Preventing Cream Cheese Curdling
Add the cream cheese only during the final 30 minutes of cooking. Adding it too early or exposing it to extreme heat for too long can cause the fats to separate, leading to a curdled appearance.
Managing Soup Thickness
Frozen diced potatoes vary in starch content, which affects the final thickness. Always check the consistency before serving and adjust with broth or a cornstarch slurry as needed.
Adjusting Salt Levels
Condensed soups and store-bought broths often contain high levels of sodium. Taste the soup after it has cooked for 8 hours before adding any extra salt to avoid over-seasoning.
Dealing with Frozen Potato Clumps
If the frozen potatoes clump together, stir the mixture thoroughly at the start and again halfway through the cooking process. This ensures every potato piece is submerged in liquid and cooks evenly.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes, but they must be peeled and diced into small, uniform pieces. Note that fresh potatoes may require a different cooking time or a bit more broth to achieve the same consistency.
Can this be made on high heat?
While the recipe calls for low heat for 8 hours, you can use the high setting for about 4 hours. However, low heat is recommended to ensure the potatoes soften perfectly without scorching the bottom.
What is the best size slow cooker for this recipe?
A 6-quart slow cooker is ideal for this volume of ingredients. Using a much larger pot may cause the liquid to evaporate too quickly, potentially making the soup overly thick.
Can I use a different type of cream cheese?
Full-fat block cream cheese provides the best texture and stability. Low-fat or spreadable versions may not emulsify as well and can result in a thinner or grainier soup.
Print
Creamy 5-Ingredient Slow Cooker Potato Soup
- Total Time: 8 hours 5 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Discover the ultimate comfort food with our top-rated and reader-favorite ‘Easy Slow Cooker Potato Soup.’ Perfect for picky eaters, this 5-ingredient, creamy potato soup made with frozen diced potatoes is a delightful choice for family meal time.
Ingredients
- 32 ounce bag frozen diced hash brown potatoes
- 32 ounces chicken broth or stock
- 2 10.5 ounce cans condensed cream of chicken soup
- 1/4 cup plant-based bacon bits
- 8 ounces cream cheese (one block)
Instructions
- Step: To a 6-quart Crock Pot/slow cooker, add a 32 ounce bag of frozen diced hash brown potatoes.
- Step: Pour cream of chicken soup, chicken broth, and plant-based bacon bits over the potatoes, and stir to mix.
- Step: Allow the potato soup to cook covered on low heat for 8 hours.
- Step: In the last 30 minutes of cooking, add in the cream cheese and continue cooking on low.
- Step: Stir and blend (if desired) prior to serving. Ladle into bowls and enjoy!
Notes
Using an immersion blender before serving helps break up cream cheese pieces for a smoother texture. This soup pairs well with bread bowls or crusty bread.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 75 mg