Slow Cooker Cheesy Potato Soup
Nothing beats a bowl of warm, cheesy potato soup to chase away the chill of even the coldest of winter days. With simple easy assembly on prep day and slow cooker on cook day – it can’t get any simpler than this!
**We have made some changes to the original recipe. We feel these changes will help this soup, for those who have already made it **
Slow Cooker Cheesy Potato Soup
Lisa @ Onceamonthmom.com
Ingredients:
- 3 cups chicken broth
- 2 pounds frozen 0′brien hashbrowns
- 1.5 teaspoons salt
- 0.75 teaspoons pepper
- 3 cups milk
- 3 cups cheddar cheese, shredded
- 0.5 cups onions, chopped
- 0.67 cups celery, chopped
Directions:
Place chicken broth, hashbrowns, salt, pepper, onions and celery into slow cooker and cook on High 4-6 hours. During last hour of cooking, add milk and cheese, stirring to combine. Garnish with additional cheese and sour cream if desired.
Freezing Directions:
Do not cook before freezing. Place chicken broth, hashbrowns, salt, pepper, onion, and celery into a gallon sized freezer storage bag, placing the potatoes at the bottom of the bag. Place milk and cheese in a quart sized freezer storage bag, placing inside the gallon freezer bag. Label and freeze. To serve, thaw. Place contents of gallon freezer bag into slow cooker and cook on High 4-6 hours. During last hour of cooking, add the milk and cheese , stirring to combine.
Servings: 8
**conversion chart image provided by Erik Spiekermann
If I wanted to make this into 8 individual servings each frozen individually (for lunches, etc) what adjustments would need to be made with the slow cooker. Could it be made on the stovetop or just less time?
Jessica – If making or lunch sized portions, I would cook it completely in the slow cooker, then allow to cool. Then portion into pint or quart sized freezer storage bags. To serve, reheat in microwave safe bowl until heated through.
I put this together for tonight’s dinner, and I’m pretty disappointed. I cooked it for 6 hours on low, and it’s nowhere near cooked. I’ve had it on high for the last hour to try and save it, but I don’t have very high hopes. Just wondering if you tested this out on low? I have a new Hamilton Beach model that gets plenty hot, so it’s not my cooker.
Sara – This recipe has been through both myself and test cooks. I am not certain what may have happened in your case – I apologize that it didn’t do well in your kitchen.
Hi again, just wanted to provide some more info on my experience. After 6 hours on low, the veggies were completely uncooked, and the cheese was gloppy. Pretty much separated into fats and solids. I’d hoped it would melt into a smooth, soupy texture, but it never did (I turned it up to high for 1.5 hours after the initial 6 hours in an attempt to salvage dinner for the night).
It was completely inedible, and I had to toss it all and scramble dinner at the last minute. :-(
Sara – Thank you for your feedback. After receiving several comments similar to yours, we are in the process of testing and revamping the recipe. We appreciate you letting us know!
The recipe says to cook on high for 4-6 hours, why are people cooking it on low and complaining?
I have it on right now! :)
Brittany – we just adjusted the recipe – changing the instructions to reflect cooking on high instead of low.
I also had issues with this recipe. I followed all the directions and it wasn’t edible. Normally the recipes from this site turn out well for me, not sure what went wrong with this one.
Heather can you help me to understand what wasn’t great about it? Was it not warm? Was the flavor off? It’s hard for us to help solve the issues with the recipe without completely understanding the problems that were had. And we’d like to make it better!
I was just curious if you thawed this first before sticking it in the crockpot? I would like to try this too but was curious to see what might have been different with your version. Thanks!!
Yes – it does need to thaw before putting it into the crockpot.
Do you have to use frozen potatoes? Can I just cube up regular potatoes?
Julie – I haven’t tried with regular potatoes, but I think it would work just fine. Let us know how it turns out.
Hi there,
I’m wanting to make this soup this weekend but have read the mixed reviews above. At the beginning of the recipe in bold you’ve written that changes have been made….. Were those changes made after the comments were posted or before and people are still have issues with the end result!!! Thanks!!!
Ps. I’m making your homemade chicken stock now and my house smells amazing!!! :)))))
Meg – We reviewed and adjusted the recipe after taking into consideration the reader feedback. The directions that are listed now should yield a tasty soup.
Omgoodness, just had to say that this soup turned out amazing!!! I couldn’t of been happier with the results :)
I also wasn’t sure if my 24 month old and 10 month old would like it so I poured their soup over rice, shredded chicken and broccoli!!! What a hit!!!!
Thanks for the great recipe!!!
I made this, followed the directions exactly (6 hours high) and it was fabulous. I’ve tried tons of potato soup recipes and this is my favorite so far!
hello I am from germany, we don´t have hashbrowns here, could
I use shredded raw potatoes instead, should I use more spices then
(this change would make the recipe into a real food too…)
many thanks for the help
I just made this using shredded, un-peeled potatoes and it turned out great! No need for hashbrowns. Depending on the type of potato you use you may need to adjust the amount of liquid you add to the soup. I ended up only adding 2 cups of milk. Hope this helps!
Hi, we don’t have hash browns in Australia either – after googling the o’brien ones it looks like they consist of potatoes, onions and peppers, so I presume we’d have to add in all these extra ingredients to replicate the taste for this soup?
Tina – yes that would be a great substitute for the hashbrown potatoes. Let us know how it turns out!
I’ve made this recipe twice now and both times it was AN AMAZING HIT, particularly on cold snowy nights like tonight. However, my slow cooker recently died, so I “slow cook” it on the stove for several hours. After I add all the ingredients I bring it to a boil, then turn it down to simmer and put a lid on the pot. Every hour or so I lift the lid, stir and taste test. The other change I made was to take half the soup out and puree it in the blender, and then add it back for creamier consistency.