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: Kristyn Merkley

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

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.

Video

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.

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 gentle simmer and continue to cook over medium-low heat for 15-25 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 in an airtight container in the refrigerator for up to 3 days, or frozen for 2-3 months. Thaw, if needed, and reheat gently over low heat, stirring frequently. Add a little extra milk as needed.

Store leftovers by dividing into individual containers and refrigerating for 2-3 days or freezing for 2-3 months.

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