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Creamy cheesy potato soup is made with a handful of ingredients for a simple set-it-and-forget-it crockpot classic!
The Kids’ Favorite
Creamy, cheesy potato soup is the ultimate comfort food – perfect for a cozy night in. This crock pot recipe makes it even easier to enjoy, plus it happens to be the kids’ favorite soup recipe.
This soup is hearty enough to be a main dish, especially when served with a crusty dinner roll recipe or nestled inside a warm, hollowed-out Bread Bowl Recipe. Top it with a sprinkle of fresh herbs or crumbled bacon for an extra burst of flavor.
Can’t say enough how delicious and easy this recipe is, and we think you’ll agree too!
Why We Love It:
- Easy crockpot dinner idea. The crock pot does most of the work, allowing you to set it and forget it for a stress-free meal.
- Filling and satisfying. This crockpot soup recipe is hearty and packed with flavor. It’s a complete and satisfying meal in itself.
- Endless variations. Crockpot cheesy potato soup is a great base for customization! Add your favorite vegetables, spices, proteins, or different cheeses.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 3 hours
- 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 – add more as needed
- 1½ cups shredded cheddar cheese, divided – extra sharp cheddar cheese, regular or mild all work.
- salt and pepper – to taste
- optional mix-ins – 1 (14.75-ounce) can creamed corn or 2 cups chopped ham
- optional toppings – sour cream, bacon crumbles, chives, or green onions
Using Fresh Potatoes
We recommend using 32 ounces of Yukon gold potatoes or russet potatoes.
- Peel and dice the potatoes. In a skillet, melt the 4 tablespoons butter over medium heat.
- Add the diced potatoes and cook them until they are slightly softened and lightly browned.
- Transfer the cooked potatoes to your crockpot and proceed with the recipe.
How to Make Cheesy Potato Soup
- PREP. Set a slow cooker to high.
- COOK. Add 4 tablespoons butter to the slow cooker and let it melt. Add 1 (32-ounce) package hash browns, 2 (10.5-ounce) cans cream of chicken, and 1 (10.5-ounce) can celery soup, add 3 cups 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.
- Sprinkle with the remaining ½ cup cheese along with any other desired toppings before serving.
Stovetop Directions
- Melt the butter in a large pot, and add the thawed hash browns, 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.
Cheesy Potato Soup
Creamy cheesy potato soup is made with a handful of ingredients for a simple set-it-and-forget-it crockpot classic!
Equipment
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 (Optional)
- 1 (14.75-ounce) can creamed corn or 2 cups chopped ham, optional
Toppings (Optional)
- 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.
Video
Notes
Stovetop directions. Melt butter in a large pot over medium-high heat, then add hash browns, cream of chicken and cream of celery soups and half-and-half. Bring to a boil, then reduce the heat to low and cook for 30–40 minutes, or until potatoes are tender. Add cheese, salt, and pepper before serving.
Nutrition
Serving: 1cup, Calories: 256kcal, Carbohydrates: 4g, Protein: 8g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 68mg, Sodium: 197mg, Potassium: 139mg, Fiber: 0.004g, Sugar: 4g, Vitamin A: 709IU, Vitamin C: 1mg, Calcium: 249mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make it Vegetarian?
- Replace the cream of chicken soup with an equal amount of cream of mushroom soup to make a vegetarian option without too much change to the flavor and texture.
How to Store Cheesy Potato Soup?
- Keep covered crock pot cheesy potato soup in an air-tight container in the fridge for up to 3 days.
- To reheat, microwave or heat crockpot cheesy potato soup over medium heat in a bowl. You may need to add more half and half when reheating to smooth out the soup a bit.
How to Freeze?
- Using freezer-safe containers, divide the leftover recipe for cheesy potato soup into individual serving sizes and freeze for up to 3 months.
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!