This slow cooker potato soup is pure comfort in a bowl — creamy, hearty, and incredibly easy to make. No peeling potatoes, no standing over the stove. Just dump everything in the crockpot and let it do the work.
Why You’ll Love It
No peeling required — frozen hash browns do all the heavy lifting
Minimal prep — everything goes straight into the slow cooker in minutes Try our Sausage, Egg & Cream Cheese Hash Brown Breakfast Casserole next.
Rich and creamy — cream cheese and heavy cream give it that from-scratch taste
Budget-friendly — feeds the whole family for under ten dollars
Totally customizable — set up a topping bar and let everyone build their own bowl
Ingredient Notes
The frozen hash browns — shredded, not diced — are the backbone here. I’ve made it with diced and it’s fine, but the texture is different, more chunky and stew-like. Both work. Use what you have. If you like this, you'll love our CRACK CHICKEN SOUP.
Cream of chicken soup — I know, I know. Some people feel a way about canned cream soups. I’ve made homemade cream of chicken base before and it’s delicious and I will probably never do it on a weeknight again in my life. The canned version works perfectly here. Don’t stress about it.
Cream cheese — cube it small. I cannot stress this enough. I once dropped a whole brick in there like I was making a cheesecake and it melted unevenly and I ended up with some bites that were just aggressively cream-cheesy. Cut it up. Maybe half-inch pieces. It matters.
Heavy cream — goes in at the end, about thirty minutes before you serve it. Don’t skip this. It’s what takes the soup from “pretty good” to “why is everyone suddenly quiet.”
The thyme is optional, technically, but I love it in here. It adds something herby and almost woodsy that keeps the soup from being one-note. Half a teaspoon. Just do it.
Ingredients
30 oz. frozen shredded hash browns (straight from the freezer, don’t thaw)
32 oz. chicken broth
1 can (10.5 oz.) cream of chicken soup
About half a cup of onion, finely diced — I probably go a little heavier than that, honestly For another easy option, see our Chicken and Dumpling Casserole.
4 oz. cream cheese, cubed small
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup heavy cream, added near the end
Toppings: shredded cheddar, crumbled bacon, sour cream, chopped green onions — set them all out and let people do what they want
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Instructions
Dump the hash browns into a 6-quart slow cooker. Pour in the chicken broth. Add the cream of chicken soup — I usually use a spatula to scrape the whole can in and then sort of smoosh it around to break it up a little. Add the onion, the salt, garlic powder, thyme, and pepper.
Stir it all gently. You don’t need to go crazy here.
Now — and this is the part that feels slightly wrong but trust the process — just set the cubed cream cheese on top of the whole thing. Don’t stir it in. It’ll look weird. That’s fine. The heat will take care of it.
Put the lid on. Walk away.
Low for 6 to 7 hours, or high for 3 to 4. My slow cooker runs a little hot so I usually check it around the 5-hour mark on low. Every slow cooker is different and if yours runs fast you’ll know by now. The soup is done when the potatoes are completely soft and the cream cheese has melted in.
About half an hour before you want to eat, stir in the heavy cream. If you want a creamier, thicker texture — which I almost always do — take a potato masher and press down a few times. You’re not making mashed potatoes, you’re just roughing things up a little. It makes a huge difference.
Then toppings. I set everything out in little bowls and let people pile on what they want. You might also like our Crockpot Ham and Potato Casserole.
Variations
Adding a cup of frozen corn to the crock at the start is a nice twist — it adds a sweetness that wasn’t expected but works really well.
If you want it thicker, whisk a tablespoon of cornstarch into the heavy cream before you add it. Or just use the immersion blender to blend a portion of the soup before you add the cream — maybe a third of it. That’s my preferred method when I want it really substantial.
For a version with more heft, dice up some kielbasa or smoked sausage and throw it in at the beginning. It makes it more of a full meal and less of a starter, if that makes sense.
Another Paula Deen-style recipe is Paula Deen Green Bean Casserole, with fresh green beans, mushrooms, fried onions and melted cheddar.
Another crockpot potato soup is Crock Pot Potato Ham Soup, with ham and a cream and sour cream finish.
Storage
Leftovers go in the fridge and are honestly excellent the next day — the flavors sort of settle in overnight and it gets even thicker. Reheat on the stove over medium-low with a little extra broth or cream stirred in, because it’ll have thickened up significantly. Try our Crockpot Potato Broccoli Cheddar Soup next.
I wouldn’t freeze this one. I’ve tried. The cream-based soups tend to separate in weird ways when you thaw them and the texture gets a little grainy. It’s not inedible but it’s not right either. Just make a smaller batch if you’re worried about eating it all — though in my experience that’s never been the problem. If you like this, you'll love our Slow Cooker Lemon Chicken & Rice Soup.
Paula Deen’s Crockpot Potato Soup
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Ingredients
- 30 oz frozen shredded hash browns do not thaw
- 32 oz chicken broth
- 10.5 oz cream of chicken soup canned
- 1/2 cup onion finely diced
- 4 oz cream cheese cubed
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup heavy cream added near the end
- 1/2 cup shredded cheddar cheese for topping
- 1/2 cup bacon crumbled, for topping
- 1/2 cup sour cream for topping
- 2 tbsp green onions chopped, for topping
Instructions
- Add frozen hash browns, chicken broth, and cream of chicken soup to a slow cooker and stir lightly.
- Add onion, salt, garlic powder, thyme, and black pepper, stirring gently to combine.
- Place cubed cream cheese on top without stirring.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are soft and cream cheese is melted.
- Stir in heavy cream about 30 minutes before serving.
- Lightly mash some potatoes for a thicker texture if desired.
- Serve hot with desired toppings such as cheese, bacon, sour cream, and green onions.
Notes
Nutrition
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Made this recipe?
Tap a star to rate it. It helps other cooks find it.
Paula Deen’s Crockpot Potato Soup
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 30 oz frozen shredded hash browns do not thaw
- 32 oz chicken broth
- 10.5 oz cream of chicken soup canned
- 1/2 cup onion finely diced
- 4 oz cream cheese cubed
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup heavy cream added near the end
- 1/2 cup shredded cheddar cheese for topping
- 1/2 cup bacon crumbled, for topping
- 1/2 cup sour cream for topping
- 2 tbsp green onions chopped, for topping
Instructions
- Add frozen hash browns, chicken broth, and cream of chicken soup to a slow cooker and stir lightly.
- Add onion, salt, garlic powder, thyme, and black pepper, stirring gently to combine.
- Place cubed cream cheese on top without stirring.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are soft and cream cheese is melted.
- Stir in heavy cream about 30 minutes before serving.
- Lightly mash some potatoes for a thicker texture if desired.
- Serve hot with desired toppings such as cheese, bacon, sour cream, and green onions.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
