When the weather cools down, nothing beats a warm and creamy bowl of potato soup. This Crockpot Potato Soup is the perfect comfort food—easy to make, hearty, and full of flavor. With simple ingredients and minimal prep, this recipe will quickly become a family favorite.

Why You’ll Love This Recipe

• Easy prep – Just toss everything in the slow cooker and let it do the work.
• Creamy & hearty – Thanks to the cream cheese, this soup is rich and velvety.
• Family-friendly – Even picky eaters will love this cozy classic.
• Perfect for meal prep – Make a big batch and enjoy leftovers the next day!

Ingredients

• 1 pound bag shredded hashbrowns (frozen)
• 1 can cream of chicken soup
• 2 cups chicken broth
• ½ packet ranch seasoning
• 1 block cream cheese
• Salt and pepper to taste
• Cooked bacon and green onions for topping

Directions

1. Add frozen hashbrowns, chicken broth, cream of chicken soup, and ranch seasoning to your crockpot. Stir to combine.
2. Cook on low for 4–5 hours.
3. Use an immersion blender to smooth out the potatoes (optional, but gives it a creamy texture).
4. Stir in the cream cheese and cook an additional 15–20 minutes, until melted and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, topped with crumbled bacon and green onions. Enjoy!

Tips & Variations

• For extra flavor, swap chicken broth for vegetable broth and make it vegetarian (skip the bacon).
• Add shredded cheddar cheese for a cheesy potato soup twist.
• Want it chunkier? Skip blending and leave the potatoes whole.
• Serve with crusty bread or biscuits for the ultimate comfort meal.

Make It a Meal

Pair this creamy potato soup with a crisp green salad, cornbread, or a grilled cheese sandwich for a cozy, filling dinner.

Enjoy!