Toss the ingredients to this easy crockpot loaded potato soup into your slow cooker and come home to a hearty and delicious dinner! With only 5 minutes of hands-on time and no cooking skill required, this is the perfect recipe for busy days and cold days alike.
When the weather turns cold and that nip changes to a chill, this is up there as my favorite recipe to whip out. Loaded baked potato soup is the ultimate comfort food, and the best part is that it requires literally 5 minutes of my time. I make this at least a couple of times a month!
This base recipe makes a classic potato soup. The loaded part comes as you add the toppings you enjoy. This simple recipe makes the perfect main dish for a dinner party, or for a cozy night at home after a long day of work!
What’s in 5 Ingredient Potato Soup?
One of the things I love about this hearty soup is that it is made with such simple ingredients. You can keep most of these around the house most of the time, making this a great recipe to throw together whenever the craving hits. No grocery store run required!
- Frozen Diced Hash Browns: This is the secret to making this soup a dump-and-go. Frozen hash browns work perfectly to create that velvety, and you don’t have to peel or chop potatoes!
- Onion: I prefer white onion for this. Don’t use red onions!
- Cream of Chicken Soup: Cream soup is ideal for adding both flavor and creaminess to your finished product. Feel free to sub with cream of mushroom or cream of celery to make this recipe vegetarian.
- Chicken Broth: Chicken broth or chicken stock keeps this soup from getting too thick. We’re shooting for velvety creaminess, not gloppiness! You can sub with vegetable broth to keep things vegetarian-friendly.
- Cream Cheese: This adds a gorgeous cheesy flavor and contributes to the creamy texture of the soup. Feel free to sub with Neufchâtel cheese if you are looking to lower calories!
- Optional Toppings: You can enjoy the soup just plain, but a little bit of cheese, bacon bits, green onions, chives, or a dollop of sour cream really elevate this!
Making Creamy Potato Soup
Step 1 | Dump
This recipe literally could not be easier. You are going to dump all of your soup ingredients into the crock pot. I recommend pouring the broth in last in order to avoid splashing, but otherwise, the order doesn’t matter.
Step 2 | Cook
Put the lid on your slow cooker, set it to low, and then walk away. Your soup needs to cook for 6-8 hours. This will allow the potatoes to thaw and the onion to soften while the flavors get acquainted.
I usually throw this in the crockpot before heading out to work, knowing that I will have a complete dinner ready when I walk in the door!
Step 3 | Stir and Enjoy!
After 6-8 hours, you can remove the lid, turn off your slow cooker, and stir the soup. If you want it completely smooth, you can use an immersion blender or a food processor to blend it into a gorgeous potato purée. I personally prefer it with the little potato bits!
Then, serve it warm, topped with your favorite toppings (I love bacon bits, sharp cheddar cheese, and green onions or chives). A side of dinner rolls or crusty bread makes this a full and hearty meal!
- This soup can be made vegetarian by using cream of mushroom soup and vegetable broth.
- To cut calories, use fat-free cream soup and Neufchâtel cheese!
What to serve with simple crockpot potato soup
This easy potato soup recipe goes great with a number of sides! Many of these are low or no-prep for days when you’re on a schedule or just don’t feel like chopping and cooking.
- No and Low Prep:
- Bagged salad
- Frozen garlic bread
- Heat and eat crusty Italian or French bread
- Preparation Required:
Absolutely! This soup reheats well, and you can make it a day in advance. Just store it in the refrigerator and reheat on the stove or in the microwave.
Yes, you can freeze the soup in airtight containers. However, keep in mind that dairy-based soups may have a change in texture upon thawing.
Yes, you can adapt the recipe for the stovetop. Simmer the soup on low until the potatoes are tender.
To thicken, let it cook uncovered for a bit longer. To thin it out, add more broth until it reaches your desired consistency.
How do I store my left-over potato soup?
You can store your soup in the fridge for up to a week. Just put it in an airtight container and reheat it in the microwave when you want to eat it.
You can freeze this soup for up to 3 months in a freezer-safe container. The texture may change, but if you reheat it on low heat, the changes are minimal.
- 32 oz frozen diced hash browns
- 10.5 oz can cream of chicken soup
- 2 cups chicken broth
- 1/2 cup diced onion
- 8 oz cream cheese
- optional: toppings
- Dice your onion.
- Combine hash browns, cream of chicken soup, chicken broth, onion, and cream cheese in a crockpot.
- Allow ingredients to cook on low for 6-8 hours.
- Serve soup with desired toppings.