Our Cheesy Potato Soup is an easy slow cooker soup that’s creamy, filling, and perfect for family dinners. Frozen diced hash browns, cream soups, half-and-half, butter, and cheddar cheese cook together into a thick potato soup with hardly any prep.
We love this recipe for busy weeknights, cold-weather meals, potlucks, and simple lunches because the slow cooker does most of the work. Add ham or creamed corn to make it even heartier, then finish each bowl with sour cream, bacon, chives, or green onions.
Can’t say enough how delicious and EASY this recipe is, and we think you’ll agree too!
For more comfy and creamy soups, try Panera’s Broccoli and Cheese Soup, Cauliflower Soup, and Creamy Ham and Bean Soup.
Why you’ll love it + Why it works:
- Simple. Easy slow cooker potato soup made with frozen diced hash browns.
- So many variations. Optional ham or creamed corn makes it heartier.
- Hash browns save prep time. Thawed frozen potatoes mean no peeling, chopping, or boiling.
- Cheese goes in near the end. Adding cheddar after cooking helps it melt smoothly into the soup.
Cheesy Potato Soup Ingredients
- Unsalted butter (4 tablespoons): Adds richness and helps create a smooth, creamy soup base.
- Frozen diced hash browns, thawed (1 package, 32 ounces): Make the soup hearty and keep prep quick and easy.
- Cream of chicken soup (2 cans, 10.5 ounces each): Adds creamy texture and savory chicken flavor.
- Cream of celery soup (1 can, 10.5 ounces): Adds extra savory flavor and depth.
- Half-and-half or heavy cream, plus more as needed (3 cups): Makes the soup creamy and lets you adjust the thickness.
- Shredded cheddar cheese, divided (1½ cups): Melts into the soup and adds cheesy flavor, with extra for topping.
- Salt and pepper (to taste): Seasons the soup and balance the creamy flavors.
- Creamed corn, optional (1 can, 14.75 ounces): Adds sweetness, texture, and extra creaminess.
- Chopped ham, optional (2 cups): Adds protein and savory flavor to make the soup more filling.
- Sour cream, bacon crumbles, chives or green onions, optional: Adds flavor, texture, and a loaded potato soup finish.
How to Make Cheesy Potato Soup
PREP. Set a slow cooker to high.
COOK. Add butter to the slow cooker and let it melt. Add hash browns, cream of chicken, cream of celery soup, and half-and-half and mix to combine. Stir in any other desired mix-ins, then cover and cook on high for 3–4 hours.
SERVE. 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.
- Garnish with the remaining ½ cup cheese along with any other desired toppings (like a dollop of sour cream) before serving.
Stovetop Directions
- Melt the butter in a large pot, and add the thawed diced potatoes, cream of chicken, cream of celery, and half and half.
- Bring to a boil, then turn down the heat and simmer on low for 30-40 minutes (or until potatoes are tender).
- Add cheese, salt, and pepper before serving.
Kristyn’s Recipe Tips
- Thaw the hash browns first so the soup cooks evenly.
- Stir well after adding the soups and half-and-half so everything combines smoothly.
- For the creamiest soup, we use half and half or heavy cream. In a pinch, whole milk can be used.
- Stir in the cheese near the end so it melts smoothly and does not overcook.
- To use fresh potatoes, peel and dice 2 pounds of Russet or Yukon gold potatoes into ½-inch pieces. Add to the crock pot along with the soup. Increase the cooking time to high for 4-5 hours, or on low for 6-8 hours.
- This creamy soup is perfect to serve inside a Bread Bowl.
- Make-ahead tip: cook the soup earlier in the day, keep it on warm, and add toppings right before serving.
Cheesy Potato Soup Recipe
Equipment
Video
Ingredients
- 4 tablespoons unsalted butter
- 1 (32-ounce) package frozen diced hash browns, thawed
- 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 shredded cheddar cheese, divided
- salt and pepper, to taste
Additional mix-ins
- 1 (14.75-ounce) can creamed corn or 2 cups chopped ham, optional
Toppings
- sour cream, bacon crumbles, chives or green onions, optional
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 the creamiest soup, we use half and half or heavy cream. In a pinch, whole milk can be used.
- To use fresh potatoes, peel and dice 2 pounds of Russet or Yukon gold potatoes into ½-inch pieces. Add to the crock pot along with the soup. Increase the cooking time to high for 4-5 hours, or on low for 6-8 hours.
- This creamy soup is perfect to serve inside a Bread Bowl.
- For a vegetarian soup, replace the cream of chicken soup with an equal amount of cream of mushroom soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cook the soup as directed and allow it to cool. Store in a freezer-safe container for 2-3 months. Thaw and reheat gently over low heat, stirring frequently, and add a little extra milk as needed.
Store leftovers in an airtight container(s) in the fridge for 2-3 days or freezer for 2-3 months.
Complete The Meal
Sides
Potato Soups
Potato Bacon Soup
40 mins
Broccoli Cheddar Potato Soup
45 mins
Ham and Potato Soup
30 mins
Crock Pot Baked Potato Soup
4 hrs 25 mins
Collections
This recipe was originally published September 2018.
Can you use diced russet potatoes, or red potatoes instead of frozen diced hashbrowns on the stovetop?
To use fresh potatoes, peel and dice 2 pounds of Russet or Yukon gold potatoes into ½-inch pieces. Add to the crock pot along with the soup. Increase the cooking time to high for 4-5 hours, or on low for 6-8 hours.
So good. We eat it up but we do stop short of licking the bowl!
I am considering making this soup this weekend. If I wanted to cook it on low, how long do you recommend cooking it? Also I need more than what the recipe makes, have you done 1 & 1/2 or doubled it? Please let me know. Thank you!
Super easy in the slow cooker- great for busy fall nights! So yummy!