Easy Crockpot Potato Soup

Name: Easy Crockpot Potato Soup
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 8 servings (2 qt.)
Ingredients: 1 carton (32 ounces) chicken broth; 1 package (30 ounces) frozen shredded hash brown potatoes, thawed; 1 small onion, finely chopped; 2 garlic cloves, minced; 1/4 teaspoon pepper; 1 package (8 ounces) cream cheese, softened and cubed; 1 cup half-and-half cream; 1 cup shredded cheddar cheese; Optional: Crumbled cooked bacon and chopped green onions

Total Time Prep: 10 min. Cook: 6 hours

Yield 8 servings (2 qt.)

Test Kitchen Approved

Warm up a chilly day with this easy Crockpot potato soup. It is rich, decadent and definitely delicious—but do not take our word for it! Learn how to make it today.

Ingredients

1 carton (32 ounces) chicken broth
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 small onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1 cup half-and-half cream
1 cup shredded cheddar cheese
Optional: Crumbled cooked bacon and chopped green onions

Directions

In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low 6-8 hours or until vegetables are tender.
Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Nutrition Facts

1 cup: 294 calories, 18g fat (10g saturated fat), 60mg cholesterol, 711mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 9g protein.

This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator