Crockpot Potato Soup
A warm and comforting potato soup recipe that's easy to make in a slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 30 oz bag frozen hash brown potatoes
- 3 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 1 10.75 oz can condensed cream of chicken soup Can be substituted with cream of mushroom soup.
- 2 whole bay leaves
- ¼ cup chopped green bell pepper
- ½ cup finely chopped onion
- ¼ cup chopped red bell pepper
- 4 oz cream cheese, softened For a dairy-free option, use dairy-free cream cheese.
- Salt and freshly ground pepper to taste
Optional Garnishes
- Green onions Shredded, for garnish.
- Shredded cheddar cheese For garnish.
- Crumbled cooked bacon For garnish.
Instructions
Preparation
- Add the frozen hash brown potatoes, chopped onion, and chopped green and red bell peppers into the pot of your slow cooker.
- Pour in the chicken broth.
- Mix in the condensed cream of chicken soup and bay leaves. Season with salt and pepper to taste.
- Cook on low for 6 hours.
- About 30 minutes before the cook time is over, stir in the softened cream cheese.
- Continue cooking for the remaining time.
Notes
For a thicker soup, mash some of the potatoes. Adjust seasoning as preferred. Consider adding jalapeños or hot sauce for a spicy kick. Store leftovers in an airtight container for up to 3 days.