Cheesy Potato Soup
User Reviews
5
Cheesy Potato Soup
Description
Cheesy Potato Soup brings together thawed hash browns, cream of chicken, and cream of celery soups, along with half-and-half to create a creamy base. Cooking in a slow cooker lets the potatoes soften and absorb flavors gradually over 3 to 4 hours. Adding cheddar cheese near the end enriches the soup, while optional ingredients like creamed corn or diced ham provide extra heartiness. The soup is finished with complementary toppings like sour cream, bacon, or chives to customize each bowl.
The resulting soup has a creamy consistency with tender potato pieces and a mild cheesy and savory flavor. Cooking times and gradual melding of ingredients produce a comforting texture without sharp edges or lumps. The use of canned soups reduces preparation complexity, while the half-and-half controls richness and thickness.
This soup can be served as a main dish paired with bread or salad or as a starter on cooler days. The toppings bring added texture contrast and freshness. It works well for family meals and can be adjusted with optional mix-ins to suit tastes.
Leftover soup keeps well refrigerated for up to three days and can be reheated on the stovetop or in the microwave. Additional half-and-half can be added when reheating to maintain smoothness. The recipe also offers a stovetop preparation alternative with similar ingredient steps and cooking times.
Ingredients
- 4 tablespoons butter unsalted
- 1 (32-ounce) package hash browns thawed, frozen, diced
- 2 (10.5-ounce) cans cream of chicken soup
- 1 (10.5-ounce) can cream of celery soup
- 3 cups half-and-half or heavy cream, plus more as needed
- 1½ cups cheddar cheese divided, shredded
- salt to taste
- black pepper to taste
Additional Mix-ins (Optional)
- creamed corn optional, or 2 cups chopped ham
Toppings (Optional)
- sour cream optional, or green onions
- bacon crumbles
- chives
Instructions
- Set a slow cooker to high. Add butter to the slow cooker and let it melt. Add hash browns, cream of chicken soup, celery soup, and half-and-half. Mix to combine. Stir in any other desired mix-ins, then cover and cook on high for 3–4 hours.
- Add 1 cup cheese. Salt and pepper to taste and stir to mix. Add more half and half if needed to reach the consistency you prefer.
- Sprinkle with the remaining ½ cup cheese along with any other desired toppings before serving.
Notes
- For stovetop preparation, cook ingredients in a pot over medium heat, simmering until potatoes are tender, about 30–40 minutes.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave; add more half-and-half as needed to restore smooth consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 256kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 197mg | 8% |
| Potassium | 139mg | 3% |
| Fiber | 0.004g | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 249mg | 25% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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