Description
Warm up winter nights with this easy Crockpot Potato Soup, packed with hearty hashbrowns, creamy cheese, and savory seasonings. Perfect for a comforting family dinner or meal prep, this slow cooker potato soup recipe combines convenience and flavor for a cozy treat.
Ingredients
Scale
- 4 cups of frozen hashbrowns or crockpot hash brown potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups of chicken broth
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- 1 cup of milk or heavy cream for richness
- 2 tablespoons of butter
- Salt and pepper to taste
- Optional toppings: green onions, bacon bits, more cheese
Instructions
- In your crockpot, add the frozen hashbrowns, chopped onion, minced garlic, and chicken broth. Stir to combine.
- Set the slow cooker to low heat and cook for about 6 hours, until flavors meld and potatoes are tender.
- About 30 minutes before serving, stir in shredded cheddar cheese, sour cream, and milk or heavy cream. Season with salt and pepper.
- Optionally, top with green onions, bacon bits, or extra cheese for added flavor.
- Serve hot, paired with crusty bread or a side salad for a complete winter meal.
Notes
- Use frozen hashbrowns for quicker preparation and consistent texture.
- To thicken the soup, mash some potatoes or add a cornstarch slurry if desired.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg