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Creamy cheesy potato soup is the easiest soup you’ll ever make. You only need a handful of ingredients and a crockpot!!
Cheesy potato soup is the first to disappear at potlucks! It goes so well served in a Bread Bowl, just like some of our other favorite soups including Broccoli Potato Soup and Cauliflower Soup.
Easy Potato Soup (A family fav)
One of my favorite things to do when the weather cools down is to have soup with bread bowls, especially this simple cheesy potato soup.
I have a lot of crock pot soup recipes, but this one is my favorite slow cooker soup of all time because it’s SO EASY!
I love that all the ingredients can be thrown in the crockpot and hours later you have a delicious, creamy soup.
If you love a good hearty soup, you will definitely want to save this recipe. It’s always the first one gone at every soup potluck we’ve been to (no joke)!
Dump + Wait!
I almost wish there were more instructions for this recipe because the recipe card looks really empty, but that just proves this is a perfectly easy cheesy potato soup.
COMBINE. Set a slow cooker to high. Add butter to the slow cooker and let it melt. Add hash browns, cream of chicken and celery soups and half-and-half and mix to combine.
COOK. Stir in any other desired mix-ins, then cover and cook on high for 3–4 hours.
SEASON. Add 1 cup cheese and 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.
Make it On The Stovetop
Making this cheesy potato soup recipe on the stovetop in a large saucepan is simple too. Here is how to make it:
- 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.
Serving Suggestions
This potato soup with hash browns is very easy to change up and can be added to with just the toppings.
Variations. Here are some of our favorite loaded potato soup toppings:
- extra sharp cheddar cheese
- sour cream
- Bacon crumbles or mix in cubed ham
- chives or green onions
- of course – salt and pepper
- use heavy cream or half and half (to adjust texture as well)
Storing Info
STORE. Keep covered crock pot cheesy potato soup in an air-tight container in the fridge for up to 3 days.
To reheat, just 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.
FREEZE. Using freezer-safe containers, divide the leftover recipe for cheesy potato soup into individual serving sizes and freeze for up to 3 months.
Recipe FAQ
Absolutely! I recommend using Yukon gold potatoes or russet potatoes. Peel and dice the potatoes. In a skillet, melt the 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.
Whether you’re making it ahead of time or wish to freeze leftovers, freezing is a great way to extend its shelf life and have a quick and convenient meal ready to go whenever you want. Allow the soup to cool completely before storing it in a freezer-safe container(s). It will last for up to 3 months.
By replacing the cream of chicken soup with an equal amount of cream of mushroom soup you can make this a vegetarian option without too much change to the flavor and texture.
For More Potato Soup Recipes, Check Out:
- Potato Bacon Soup
- Broccoli Potato Soup
- Cheesy Ham and Potato Soup
- Chicken Florentine Soup
- Crock Pot Baked Potato Soup
Cheesy Potato Soup Recipe
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 and celery soups, 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.
- Add 1 cup cheese and 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, what is the 1 pint Half and Half? Is it milk? I’m from UK many thanks x
Wikipedia gives this definition: In the United States, the dairy product half and half is a mixture of one part milk and one part cream.[1] I have also substituted evaporated milk in some recipes. Or if you want to cut down on the fat content, just use milk. Some people added more milk and water as the soup was too thick for their taste.
I added bacon and green onions to this as well. It turned out super thick so I added 1/2c milk and 1c water to thin it a little. Still tastes great!
Can you tell me how much a cup is in ounces please?
1 cup is 8 ounces.
This was really good. I had a 32 oz bag of cubed hashbrowns. I thought it was going to be too thick once I mixed it together so I added about a cup of 1% milk. It still turned out plenty thick. I put all the cheese on side, along with some crumbled bacon and chopped green onion. Super good, will definitely make this again.
So glad it was a hit – and bacon is definitely a great addition. 🙂 Such an easy and delicious soup!
I am going to make this tmr and have a couple questions!! 🙂
-how much butter do you melt in the crock pot?
-I got a package of frozen hashbrowns (they look like what you would get from McDonalds) how many of those do i use? put them in whole or break them up?
-can i cook on low for 8 hours instead of on high for 4 hours?