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Easy Slow Cooker Potato Soup has been in my regular recipe rotation for as long as I can remember. At least five years, I think? It makes its debut each year as the weather starts to cool and remains a go-to meal through the winter and into the spring. The ease of putting the dish together to cook all day long and come together quickly at mealtime makes this recipe especially appealing. It’s really convenient and tastes so good with simple ingredients and little effort!
- Getting Started
- Ingredient Recommendations
- Ingredient Alternatives
- Finishing Touches
Given the 8 hour cook time for this dish, mid-morning is a great time to start it. It comes together in under five minutes. This recipe works best in a 3 quart to 6 quart slow cooker. Once the initial set of ingredients are tossed in and stirred, set the slow cooker to low. Plan to come back in 7 hours for the cream cheese addition.
The potatoes are the first ingredient on the list. For great results, use store brand diced hashbrowns. This recipe uses square, home fries style cut, not shredded potatoes.
Next on the ingredient list is the chicken broth. Again, the store brand, canned or boxed, will work just fine. Use low sodium or regular chicken broth. Unsalted, low fat, fat free or other broth variations are not recommended.
Cream of Chicken Soup
For the cream of chicken soup, you guessed it, store brand is recommended. However, reduced fat, low fat or any other variation is not recommended.
Same as the cream of chicken soup, the store brand is fine. Also, do not use low or nonfat cream cheese. Regular cream cheese is best.
The fresher the cooked bacon the better. Which is to say that store bought bacon bits or pre-cooked bacon, that is then crumbled, are acceptable. However, the freshest cooked bacon may be to toss a few pieces in the air fryer while the initial ingredients are coming together in the slow cooker. Use freshly made or reheated oven baked or air fryer bacon for best results. Simply tear or crumble cooked bacon slices by hand into pieces. Quick tip: about 4 strips of bacon equals one-and-a-half ounces.
If using bacon bits, the less processed, the better.
Once again, store brand shredded cheese is fine here. A default topping ingredient is mild or sharp cheddar. Consider mixing it up from time to time with a combination of mild and sharp, a pre-bagged Mexican mix or other variety.
For a vegetarian version of this dish, swap the chicken broth for vegetable broth. Then, of course, omit the bacon. Without bacon, consider adding a bit more salt.
Serve in a soup bowl, like this one. Before serving, warm up the bowl in the microwave for 15-30 seconds.
Top with more shredded cheese and crumbled bacon. If desired, add a dollop of sour cream and a sprinkle parsley.
A salad pairs well with this soup.
This recipe can serve six to eight people. Unless this is being served at a party, odds are there will be leftovers. Easy Slow Cooker Potato Soup leftovers are great!
The soup reheats well in the microwave or on the stove. Don’t forget the toppings! Shredded cheese and a dollop of sour cream is definitely recommended with the reheated soup!
Easy Slow Cooker Potato Soup
- 1 30 oz bag of frozen diced hash browns
- 1 32 oz box of chicken broth
- 1 10 oz can of cream of chicken soup
- 1 8 oz package of cream cheese
- 3 oz bacon bits
- 1 c shredded cheddar cheese
- kosher salt & pepper to taste
- Put potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits (see Notes). Add a pinch of salt and pepper.
- Cook on low for 8 hours or until potatoes are tender.
- An hour before serving, cut the cream cheese into small cubes. Place cubes in slow cooker. Mix a few times throughout the hour before serving.
- Once the cream cheese is completely mixed in, it's ready to serve.
- Top with cheddar cheese and additional bacon bits (see Notes).