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!
For more comfy and creamy soups, try Panera’s Broccoli and Cheese Soup, Cauliflower Soup, and Creamy Ham and Bean Soup.
Why we think you’ll 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.
Cheesy Potato Soup Ingredients and Substitutions
- 4 tablespoons unsalted butter
- 1 (32-ounce) package frozen diced hash browns – thawed
- 2 (10.5-ounce) cans cream of chicken soup – or make your own Cream 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
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.
Kristyn’s Recipe Tips
- 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.
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.
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
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
Recipe tips.
- 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
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
How to make a freezer meal?
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.
How to store?
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.
My boyfriend and I LOVE this soup! It’s dead easy to make and it reheats perfectly!
That’s why I love it!!! Thanks so much for letting me know!!
Thursday nights supper sorted for this week, thank you for sharing the recipe. I love soups too.
Hi there. I was also curious as to what size bag of hash browns. Im assuming the cans of cream of celery are the normal size, 14.5 ounces or whatever it usually it? lol. If you could let me know that Id appreciate it! Looks delicious by the way 🙂
Made this tonight for dinner and it was absolutely delicious. I questioned how “baked potato soup” with condensed chicken and celery soup would be, but it couldn’t have tasted any better. Fantastic recipe. Thanks for sharing 🙂
When making this do you add the water the cream soups call for?
No, but if you do want to thin it out you can add water or chicken broth. 😉
I have made a variation of this soup that uses a brick of cream cheese in the last 30 minutes of crock-pot cooking (in lieu of cream of celery and half&half). I usually add a package (16 oz) of diced ham cubes as well. Oh, and if I can find them, I use the Potatoes O’Briend (frozen hash browns with peppers & onions). SO good and super simple!!
Its the first really cold day here in Ohio and I just put this on for dinner tonight. (Can’t wait!)
We couldn’t find “cubed” hashbrowns. We could only find the patties. Did I get the wrong ones or will that work?
How did this work out?
I tried this recipe and it was delicious!! the only thing i found was that it was really thick like stew almost… has anyone tried it with just 2 % milk rather than half and half? Wanting to make it again but want it a little more runny.
Yes, it is pretty thick, so if you want it more runny I suggest adding double the amount of milk/half and half. 😉