This creamy potato soup is a simple set-it-and-forget-it meal perfect for chilly weather. Using a slow cooker ensures the potatoes become tender and the flavors meld perfectly for a comforting dinner.
List of ingredients
- 1 (30 ounce) bag frozen hash-brown potatoes (cubed version recommended for better texture)
- 2 (14 ounce) cans chicken broth (use low-sodium to better control the salt level)
- 1 (10.75 ounce) can cream of chicken soup (acts as a thickener and flavor base)
- 1/2 cup chopped yellow onions (adds essential aromatic depth)
- 1/4 teaspoon ground black pepper (adjust slightly based on your spice preference)
- 1 (8 ounce) package cream cheese (must be softened for easy blending)
- Optional Toppings: shredded cheddar cheese, cooked turkey bacon bits, and sliced green onions
step-by-step instructions
- Combine Ingredients: Place the frozen potatoes, chicken broth, cream of chicken soup, chopped onions, and black pepper into the slow cooker.
- Slow Cook: Cover the pot and cook on the low setting for 5 to 6 hours. Check the potatoes toward the end; they should be soft and starting to fall apart. If they are still in large chunks, continue cooking for another hour.
- Integrate Cream Cheese: Stir in the softened cream cheese and cook for an additional 30 minutes. Stir occasionally to ensure the cheese is completely melted and the soup is smooth.
- Garnish and Serve: Ladle the soup into bowls and top with shredded cheese, turkey bacon, or sliced green onions if desired.
Customizing Your Potato Soup
Adding Steamed Broccoli
Stir in steamed broccoli florets during the final 30 minutes of cooking. This adds a fresh color and a boost of nutrients without altering the creamy base.
Incorporating Diced Turkey Ham
Add cubed turkey ham at the beginning of the cooking process. The ham infuses the potatoes with a salty, smoky flavor as it simmers all day.
Using Roasted Garlic
Mix in a tablespoon of roasted garlic paste when adding the cream cheese. This provides a deeper, more caramelized flavor profile than raw garlic.
Creating a Loaded Potato Style
Increase the amount of shredded cheddar cheese stirred into the pot. This transforms the dish into a rich, cheesy soup reminiscent of a loaded baked potato.
Adding Fresh Herbs
Stir in chopped parsley or chives just before serving. These fresh herbs cut through the richness of the cream cheese and brighten the overall taste.
Ingredient Substitutions for Different Needs
Vegetable Broth Alternative
Replace the chicken broth with vegetable broth for a different flavor base. This keeps the soup savory while changing the protein source of the liquid.
Gluten-Free Thickening
Swap the standard cream of chicken soup for a certified gluten-free version. Most major brands offer an alternative that maintains the same creamy consistency.
Low-Fat Dairy Options
Use a light or reduced-fat cream cheese to lower the calorie count. While the texture is slightly different, it still provides the necessary creaminess.
Fresh Potato Swap
Use peeled and diced Russet or Yukon Gold potatoes instead of frozen hash browns. Ensure they are diced into small, uniform cubes to ensure even cooking.
Greek Yogurt for Tanginess
Substitute a portion of the cream cheese with plain Greek yogurt. This adds a slight tang and increases the protein content of the dish.
Professional Tips for the Best Texture
Properly Softening Cream Cheese
Leave your cream cheese on the counter for a few hours before adding it to the pot. If it is too cold, it may clump and create small white dots instead of a smooth sauce.
Adjusting Soup Thickness
If the soup is too thick, stir in an extra splash of chicken broth or milk. If it is too thin, let it simmer on high for an additional 30 minutes without the lid.
Avoiding Burnt Edges
Stir the ingredients once or twice during the initial 6-hour cook time. This prevents the vegetables from sticking to the bottom of the ceramic insert.
Managing Salt Levels
Since the canned soup and broth both contain salt, avoid adding extra salt until the very end. Taste the finished product first to determine if more is needed.
Using an Immersion Blender
For a completely smooth consistency, use an immersion blender before adding the cream cheese. This breaks down the potato chunks into a velvety puree.
Serving Suggestions for a Complete Meal
Pairing with Crusty Bread
Serve this soup with toasted sourdough or a warm baguette. The crunch of the bread provides a great contrast to the smooth texture of the potatoes.
Adding a Fresh Side Salad
Pair the rich soup with a light garden salad featuring a vinaigrette dressing. The acidity of the dressing helps balance the creaminess of the soup.
Serving with Steamed Vegetables
Offer a side of steamed carrots or green beans. This adds a healthy element to the meal and makes it a more balanced dinner.
Cornbread Accompaniments
Warm honey cornbread is an excellent companion to potato soup. The sweetness of the corn complements the savory chicken and potato base.
Storing and Reheating Your Soup
Refrigeration Guidelines
Store leftovers in an airtight container in the refrigerator for up to four days. Ensure the soup is cooled slightly before sealing the lid to prevent condensation.
Freezing Potatoes Safely
Avoid freezing this soup once the cream cheese has been added, as dairy can separate. If you wish to freeze it, freeze the potato and broth mixture and add the cheese later.
Optimal Reheating Methods
Reheat the soup on the stovetop over low heat. Add a tablespoon of milk or broth to restore the creamy consistency during the heating process.
Microwave Reheating Tips
Heat in short 1-minute intervals, stirring in between. This prevents the edges from overheating while the center remains cold.
Preparing in Advance
Prepping the Aromatics
Chop the yellow onions and store them in a container a day in advance. This reduces the prep time on the morning you start the slow cooker.
Assembling the Pot
You can place all ingredients except the cream cheese in the slow cooker the night before. Keep the pot in the fridge and simply turn it on in the morning.
Pre-portioning Toppings
Prepare your turkey bacon and sliced green onions ahead of time. Store them in separate small containers for quick assembly at dinner time.
Troubleshooting Common Issues
Why is my soup too watery?
This usually happens if the frozen potatoes released too much moisture. Simmer the soup on high for 30-60 minutes without the lid to reduce the liquid.
What to do if the cream cheese didn’t melt?
Use a whisk or a handheld mixer to blend the cheese into the hot soup. If it still won’t incorporate, you can briefly blend a portion of the soup and stir it back in.
How to fix a bland taste?
Add a teaspoon of lemon juice or a splash of apple cider vinegar. A small amount of acid enhances the other flavors and removes the flatness from the broth.
Potatoes are still too hard
Check the temperature of your slow cooker; some units run cooler than others. Increase the heat to high for one hour to ensure the potatoes are fork-tender.
Frequently Asked Questions
Can I use a different type of potato?
Yes, you can use any potato, but Russets are best for a creamy texture. Waxy potatoes like red potatoes will hold their shape better if you prefer chunks.
Is this recipe suitable for a crowd?
Yes, you can double the recipe if you have a large enough slow cooker. Ensure you leave a few inches of space at the top to prevent overflowing.
Can I make this in a pressure cooker?
Yes, cook the base ingredients on high pressure for about 10-15 minutes. Quick release the pressure, then stir in the cream cheese and simmer on sauté mode.
Do I have to use canned soup?
The canned soup provides a specific thickness and flavor. If you omit it, you will need to create a roux with butter and flour to thicken the broth.
What is the best cheese for topping?
Sharp cheddar is the classic choice for its bold flavor. Pepper jack is another great option if you want a slight spicy kick to your soup.
Print
Slow Cooker Creamy Potato Soup
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This Crockpot Creamy Potato Soup couldn’t be any easier. It’s cooked all day in the slow cooker and is great for a cold day.
Ingredients
- 1 (30 ounce) bag frozen hash-brown potatoes (cubed)
- 2 (14 ounce) cans chicken broth
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 cup chopped yellow onions
- 1/4 teaspoon ground black pepper
- 1 (8 ounce) package cream cheese (softened)
- Optional Toppings: cheese, turkey bacon, sliced green onions
Instructions
- Step: In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
- Step: Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it’s ready.
- Step: Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
- Step: Top with cheese, turkey bacon, or sliced green onions if desired.
Notes
The soup is thick and creamy. Feel free to add more broth or some milk to thin it to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 50 mg