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.
I made this a few weeks back and my almost 13 year old was asking for it AGain! He at first was not wanting to try iT and had two bowls! DEFINITELY a win at our house!
Yay!! Tell him thank you for trying it & liking it 🙂
I have made this probably 5 times since saving it 2 months ago. It is my go to and our favorite recipe weve tried. The bread bowl tip from panera was spot on and makes thenperfect addition to this soup. Although its amazing without them. And the best part is it is So easy!!
I am so glad to hear that!! We love this soup, too! Thank you so much for letting me know 🙂
AnoTher fan favorite soup! That is not only good but so simple to make. You will be thinking how could sonething so simple be sooo good.
This soup is perfect for fall time! so rich in flavor!
This is one of my favorite soups ever!! I love how cheesy, smooth, & creamy it is! Adding it in a bread bowl is such a comforting food!! Best of all, the crock pot does all the work!
Easy, creamy, cheesy, and YUMMY!!! its barely hitting “soup weather” here in SoC, but i just HAD to make this! Super easy and super delicious!!
Yay!! I am so glad you think so! Thank you so much for trying it!
Soo easy and soo good! Thanks!
This is my favorite!! I am glad you liked it! Thank you!
After reading the comments that the soup was very thick, I went ahead and made the soup but added two can fulls of milk right away. It came out creamy and not too thick or runny. I also took about 3 tablespoons of the bacon drippings in the pan and mixed them in. It was perfect! I love all of the recipes on this blog and I recommend them to all of my friends who ask for dinner recommendations. Thank you, Lil Luna!
Awe, you are so nice!! Thank you for sharing all the recipes 🙂 And, thank you for sharing what you did!
Am so anxious for the Chili’s receipe for enchilada soup.
Have you ever cooked this soup on Low for 6-8 hours? I’m wondering if I can start it in the morning, before the work day. Thank you!
Should work fine 🙂 Enjoy!