5 Ingredient Crock Pot Potato Soup
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This 5 Ingredient Crock Pot Potato Soup is creamy, chunky and delicious! This is an easy potato soup recipe that tastes so good and the whole family will love – and it’s all done in one pot!
What You Will ❤️ About Crock Pot Potato Soup
- 5 Ingredients! It’s so easy to make with just 5 ingredients and they all go in at the beginning!
- Creamy – I was impressed with the creamy texture of this soup is with just potatoes, chicken broth and cream cheese – mashing some of the potatoes helps thicken the soup!
- Freezes well – make this pot and be sure to put a bowl in the freezer – you’ll be excited to pull it out one day when you need a quick reheated lunch!
5 Ingredients for Crockpot Potato Soup Recipe
Five Ingredient recipes are great when you’re looking around your house trying to figure out what to make! Just grab a few things and dinner is served!
- Yukon gold potatoes – Russet potatoes would also work. Or you can use a bag of frozen diced potatoes or frozen hash browns and it will probably take less time – maybe 2-3 hours instead of 6
- Cream of mushroom soup – you can also use cream of celery or cream of chicken soup – I just really like mushrooms!
- Low sodium Chicken broth – you could also use vegetable broth or even water (I would add chicken bouillon if using water)
- Yellow onion – not a fan of onions? swap out celery or mushrooms
- Cream cheese – this is a great ingredient for soup because it adds creaminess and thickness to soup.
Recipe Variations
This slow cooker potato soup recipe only has five ingredients – so there’s a lot of room to add more to it! Here are some ideas:
- Cheese – I did add some cheese and bacon as a topping – it’s good without it but better with it! Add cheese to the soup while it’s cooking for more yum!
- Veggies – for one flavor punch – I went with onions – but you could add more veggies – celery, peppers & mushrooms are good to add at beginning. Or toss in torn kale at the end!
- Seasoning – feel free to add garlic or onion powder – or make it zippier with a little chili powder
- Sausage – lightly brown sausage and add to the soup. I say lightly because it will continue to cook in the soup – but you want a little of that caramelization from the stovetop.
This recipe was made using the Hamilton Beach Slow Cooker.
How to make Creamy Potato Soup recipe in the Crock Pot
You seriously can’t get more simple than this – it is a dump and go recipe! Once the potatoes are mainly cooked we’ll mash them to add some thickness to the soup but still leave you with potato chunks.
- Add all ingredients in your slow cooker.
- Cook on low for 4 hours.
- After 4 hours, stir soup to better mix in cream cheese. Check to see if the potatoes are fork-tender – or getting there! Then, using a potato masher, mash about half of the potatoes by pushing them into the bottom of the crock pot. This will help thicken the soup.
- You could also use an immersion blender but just use sparingly if you still want chunks of potato! I just don’t have one so I went with the masher! ๐
- Cover and cook on low for 2 more hours.
- Serve with salt, pepper, sharp cheddar cheese cheese, bacon and chives (or green onions). Enjoy! (You could top with sour cream and bacon bits too if that’s what you have.)
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze in a freezer-safe container up to three months. Reheat in the microwave for 1-2 minutes.
Mash those taters! Use a potato masher and mash up about half the potatoes. You don’t have to mash them completely but even breaking them up helps add a little mashed into the soup which will thicken it – but still leave you with chunks of potato.
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5 Ingredient Crock Pot Potato Soup
Equipment
Ingredients
- 2.5 lb Yukon gold potatoes diced or 32 oz bag frozen diced potatoes
- 26 oz cream of mushroom soup or 2 – 10 oz cans
- 32 oz chicken broth
- 1/2 cup onion diced, about 1/2 small onion
- 8 oz cream cheese cubed
Instructions
- Add all ingredients in your slow cooker.2.5 lb Yukon gold potatoes diced, 26 oz cream of mushroom soup, 32 oz chicken broth, 1/2 cup onion, 8 oz cream cheese
- Cook on low for 4 hours.
- After 4 hours, stir soup to better mix in cream cheese. Check to see if the potatoes are fork-tender – or getting there! Then, using a potato masher, mash about half of the potatoes by pushing them into the bottom of the crock pot. This will help thicken the soup.
- You could also use an immersion blender but just use sparingly if you still want chunks of potato! I just don’t have one so I went with the masher! ๐
- Cover and cook on low for 2 more hours.
- Serve with salt, pepper, sharp cheddar cheese cheese, bacon and chives (or green onions). Enjoy! (You could top with sour cream and bacon bits too if that’s what you have.)
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