Easy Slow-Cooker Potato Soup


  • 1 carton (32 ounces) chicken broth
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1 cup half-and-half cream
  • 1 cup shredded cheddar cheese
  • Optional: crumbled cooked bacon and chopped green onions


  • In a 4- or 5-qt. slow cooker, combine broth, potatoes, onion, garlic and pepper. Cook, covered, on low until vegetables are tender, 6-8 hours.
  • Mash potatoes to desired consistency. Whisk in cream cheese until melted. Stir in half-and-half. Cook, covered, until heated through, 5-10 minutes longer. Serve with cheese and, if desired, bacon and green onions.

Nutrition Facts

1 cup: 294 calories, 18g fat (10g saturated fat), 60mg cholesterol, 711mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 9g protein.

Total Time
Prep: 10 min. Cook: 6 hours

8 servings

This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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