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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.
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. 😉