Creamy Potato Soup
User Reviews
4.6
Creamy Potato Soup
Description
Creamy Potato Soup starts with frozen hash brown potatoes combined in a slow cooker with chicken broth, canned cream of chicken soup, chopped yellow onions, and black pepper. Cooking slowly at low heat for 5 to 6 hours allows the potatoes to soften and partially dissolve, thickening the broth. Adding softened cream cheese near the end enriches the soup's body and imparts a velvety texture. Frequent stirring ensures even melting and blending.
The thick, comforting soup can be customized with optional toppings such as shredded cheese, crispy bacon bits, or sliced green onions to suit different tastes and add texture. This makes a filling meal that showcases the hearty potato base enhanced by creamy and savory elements.
Adjust the soup's consistency by adding more broth or milk if it becomes too thick upon standing or reheating.
Ingredients
- 1 (30 ounce) bag hash brown potatoes frozen, cubed
- 2 (14 ounce) cans chicken broth (see Note)
- 1 (10.75 ounce) can cream of chicken soup
- 1/2 /2 cup onion yellow, chopped
- 1/4 /4 teaspoon black pepper more to taste, ground
- 1 (8 ounce) package cream cheese (softened)
- cheese optional toppings, green onions sliced
- Bacon
- green onions
Instructions
- In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
- Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
- Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
- Top with cheese, bacon, or sliced green onions if desired.
Notes
- The soup is thick and creamy; add extra broth or milk to reach your preferred soup consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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