A rich, creamy, and flavorful crockpot potato soup that requires minimal effort. Plus, it comes together in just under three hours.
Best of all – you don’t need to chop any ingredients as everything can be added directly into the slow cooker!
And yes, it’s still delicious 😉.
- Slow cooker 6 quart or larger
For the Soup
- 4 cups frozen hashbrown potatoes with peppers and onions
- 3 cups chicken stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon granulated garlic
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup half & half
- ¼ cup sour cream
- ½ cup colby jack cheese shredded
- ½ cup cooked crumbled bacon
- 1 green onion sliced
- Cook veggies in broth and seasoning. In a 4 quart or larger slow cooker, add the hashbrowns, chicken stock, salt, pepper and garlic. Cook on HIGH for 2 hours or LOW for 4 hours or until the potatoes are tender.
- Heat flour and butter. About 10 minutes before the potatoes are done, melt the 3 Tbsp of butter in a skillet or saucepan over medium heat. Stir in the flour and mix until fully incorporated into the butter.
- Add dairy Pour in the half & half and increase the heat to medium-high, cook and stir continuously until thickened. Stir in the sour cream and remove from the heat. (Optional: for a smoother soup, blend all of some of the soup with a stick blender or remove it and carefully blend in a countertop blender.)
- Finish cooking. Add the half & half mixture to the potatoes in the slow cooker and stir. Let cook in the slow cooker on HIGH for 30 minutes.
- Garnish. Serve hot and top with the cheese, bacon and green onions. Enjoy!
Here’s what you’ll need to make this loaded potato soup recipe:
- frozen hashbrown potatoes with peppers and onions (aka potatoes O’Brien)
- chicken stock (broth is fine!)
- all-purpose flour
- half & half (or cream or whole milk)
- sour cream
- cheese, bacon, and green onion for topping are all optional!
🥫 Storage instructions
To store leftovers, you can keep the soup in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it because of the sour cream and other dairies in the recipe.
Yes, you can use fresh potatoes instead of frozen hashbrowns. But honestly, it’s so much more work and doesn’t save any money or add flavor. But if fresh potatoes are all you have on hand, simply chop a few peeled potatoes into small pieces. Measure out 4 cups and add them to the slow cooker in step one.
Whole milk or heavy cream.
Yes, some other good toppings to try on this crockpot potato soup recipe would include chopped fresh herbs like dill or chives, a drizzle of hot sauce or sriracha, or even a dollop of plain yogurt. Alternatively, you could add any cooked protein like shredded chicken or turkey for extra protein.
👩🏻🍳 Expert tips
- Make sure to use a slow cooker with at least 4 quart capacity in order to comfortably fit the frozen hashbrowns and chicken stock.
- Don’t forget to stir the soup frequently as it cooks, particularly during the last 30 minutes or so. This will ensure that all of the ingredients are evenly cooked and well incorporated.