Cheesy Potato Soup

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5 from 72 votes

Cheesy Potato Soup

Creamy cheesy potato soup is made with a handful of ingredients for a simple set-it-and-forget-it crockpot classic!

Prep Time5

Cook Time3

Total Time3 5

Course: Soup

Cuisine: American

Servings:

Author: Lil' Luna

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.

Make Ahead. This soup can be easily made ahead of time and stored covered in an airtight container in the refrigerator for up to 3 days. To reheat, just microwave or heat soup over medium heat in a pot. You may need to add more half-and-half when reheating to make it a more smooth consistency.

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