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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 @ onceamonthmeals.com

Ingredients:

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

35 Responses to “Slow Cooker Cheesy Potato Soup”

  1. Jessica says:

    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?

    • lisa says:

      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.

  2. Sara says:

    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.

    • lisa says:

      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.

      • Sara says:

        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. :-(

        • lisa says:

          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!

        • Brittany says:

          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! :)

        • lisa says:

          Brittany – we just adjusted the recipe – changing the instructions to reflect cooking on high instead of low.

    • Heather says:

      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.

      • Kelly says:

        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!

    • Sarah says:

      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!!

  3. Julie says:

    Do you have to use frozen potatoes? Can I just cube up regular potatoes?

  4. Meg says:

    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!!! :)))))

    • lisa says:

      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.

      • Meg says:

        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!!!

  5. StephanieK says:

    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!

  6. Sandra Miener says:

    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

    • Laina says:

      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!

      • Tina Bennett says:

        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?

        • lisa says:

          Tina – yes that would be a great substitute for the hashbrown potatoes. Let us know how it turns out!

  7. Amy P says:

    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.

  8. Terri Emery says:

    Made this recently and when I added the cheese it turned into a big clump of goo. My husband wouldn’t eat it. I feel bad because 4 of us just made & froze it.

    • Kelly says:

      I’m so sorry Terri! I’m not sure what to say. I personally have made it twice just to verify and haven’t had that issue. Maybe try to blend it up together?

  9. Catherine Self says:

    Made this last night but because of previous comments I kept the cheese out and used as topping instead. It was delicious and so easy to make. Will definitely make it again.

  10. jen says:

    Made this as instructed. No issues with cheese so it looks like the changes to the recipe worked! :) We enjoyed it so much that I included it my meals for our neighborhood meal swap.

    • Lisa says:

      Jen – Yipee! So glad it turned out as hoped. Our family loves cheesy potato soup! We would love to hear how your neighborhood swap goes – share your details with us on Facebook or IG!

  11. chelseabarker84@gmail.com says:

    What are O’Brien hash browns? I’ve never seen them in stores before? But I live in Canada, so maybe we don’t have them…

  12. Jackie says:

    I accually made a few adjustments to this recipe. I used russet potatoes and diced them really small. I also added a half of a red bell pepper and half of a green bell pepper. I left out the celery since my son and husband hates it. And since my family are meat eaters, and feels like meals are incomplete without it, I decided to add a half cup of bacon pieces and a half cup of diced ham. I did not add the cheese until the soup was through cooking, the heat melted it within 10 minutes. This turned out wonderful.

    • Lisa says:

      Wow Jackie – my stomach is growling as I read your adaptations! Bacon makes anything better! Thanks so much for sharing!

  13. Karen Matlock says:

    I made this soup tonight. I followed the recipe exactly, except I used veggie broth instead of chicken to make it vegetarian. It’s great! Absolutely no complaints. After it cools, I’ll freeze the rest in single serving portions and let you know how it reheats. Thanks for a great recipe :)

  14. Danielle says:

    About the complaints from people the cheese never melting into the soup or clumping up, I’ve found this is a common issue when either using low fat cheese or pre-shredded cheese. The low fat stuff just doesn’t really melt into a liquid well and I have found is really only good to use to top soup. The pre-shredded stuff tends to have anti-clumping agents added that impede the cheese’s ability to melt into a liquid, not always mind you, but a lot of times. I found that for soup especially, only whole block, regular fat cheese that I grate myself yields consistent results when it comes to melting nicely into a soup.

    Sometimes I’ve been able to save a soup or mac and cheese where the cheese just is glooping together by adding a bit of velvetta cheese product or using the cheese packet from a box of mac and cheese. Not necessarily healthy but they both have emulsifiers in the products that can help save a gloopy soup from being thrown away.

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