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Crock Pot Potato Soup Recipe

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4.4 from 21 reviews

This creamy Crock Pot Potato Soup is an easy and comforting recipe perfect for chilly days. Made with tender hash brown potatoes, savory seasonings, rich heavy cream, and sharp cheddar cheese, it delivers a deliciously hearty bowl of soup with minimal prep and slow cooker convenience.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Main 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 black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon thyme

Dairy and Thickening Agents

  • 8 ounces heavy cream
  • 3 tablespoons cornstarch
  • 8 ounces sharp cheddar cheese, freshly grated

Instructions

  1. Combine ingredients: In a 3-quart slow cooker, add the frozen hash brown potatoes, diced onion, minced garlic, chicken broth, kosher salt, black pepper, chili powder, and thyme. Stir well to combine all ingredients evenly.
  2. Cook the base soup: Cover the slow cooker and cook on low heat for about 4 hours (or on high for about 2 hours) until the potatoes are tender and easily pierced with a fork.
  3. Prepare cream mixture: In a separate bowl, whisk together the heavy cream and cornstarch until smooth and well blended.
  4. Add cream and cheese: Pour the cream and cornstarch mixture into the slow cooker along with the freshly grated sharp cheddar cheese. Stir everything thoroughly to mix.
  5. Final cooking: Cover again and cook for an additional 30 minutes on low, or until the soup is hot and the cheese has completely melted, creating a creamy texture.
  6. Serve and garnish: Ladle the soup into bowls and top with your favorite toppings such as crumbled bacon, extra shredded cheese, chopped chives, or crunchy croutons for added flavor and texture.

Notes

  • Salt Adjustment: If adding salty toppings like bacon or Parmesan cheese, reduce the added salt in the recipe to avoid over-salting.
  • Low Sodium Option: When using low sodium chicken broth, increase the chili powder and thyme to 1 teaspoon each to maintain robust flavor.
  • Storage: Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop over medium heat or in the microwave.
  • Potato Substitutes: Frozen hash browns can be replaced with refrigerated hash browns or fresh diced potatoes as desired.

Find it online: https://cookingwithsarah.com/crock-pot-potato-soup-recipe/