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Slow Cooker Cheesy Potato Soup

Nothing warms up the chill of a dreary day like coming home to a warm bowl of cheesy, delicious potato soup.
8 Servings Recipe By Pin Print
Slow Cooker Cheesy Potato Soup

Ingredients

  • 3 cups Chicken Broth/Stock
  • 32 ounces O'Brien Hashed Brown Potatoes, Frozen
  • 1 ½ teaspoons Salt
  • ¾ teaspoons Black Pepper
  • ½ cups dice Onion
  • ⅔ cups dice Celery
  • 3 cups Milk
  • 3 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken broth, hashbrowns, salt, pepper, onions and celery into slow cooker.
  2. Cook on High 4-6 hours.
  3. During last hour of cooking, add milk and cheese, stirring to combine.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken broth, hash browns, salt, pepper, onion, and celery into the indicated number of gallon freezer bags, placing the potatoes at the bottom of the bag.
  2. Place milk and cheese in the indicated number of quart freezer bags, tucking one into each bag of potatoes.
  3. Label and freeze..

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Place contents of gallon freezer bag into slow cooker.
  2. Cook on High 4-6 hours.
  3. During last hour of cooking, add the milk and cheese, stirring to combine.

52 Comments

Join the discussion
  1. 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?

    1. 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. 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.

    1. 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.

      1. 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. πŸ™

        1. 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!

        2. 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! πŸ™‚

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

      2. I’ve made this, we’ll actually fine tuned it for my family……it was delish.. the instructions@were on point. I just added ingredients.

    2. 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.

      1. 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!

    3. 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. 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!!! :)))))

    1. 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.

      1. Omgoodness, just had to say that this soup turned out amazing!!! I couldn’t of been happier with the results πŸ™‚
        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!!!

  4. 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!

  5. hello I am from germany, we donΒ΄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

    1. 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!

      1. 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?

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

  6. 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.

  7. 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.

    1. 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?

  8. 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.

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

    1. 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!

  10. 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…

  11. 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.

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

  12. 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 πŸ™‚

  13. 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.

    1. I was just going to suggest that maybe it is the pre-shredded cheese that is the problem. It doesn’t work as well in many recipes as well as cheese from a block that you shred yourself. Have you noticed how shiny pre-shredded cheese is?

  14. To help the texture of this soup I put about a third of the potato mixture (after it was cooked but before adding milk and cheese) in my vitamix. It made it creamier and allowed me to add less cheese too. Next time I will just use cheese as a garnish

  15. This was so yummy! I added carrots to mine, and a little extra cheese. It worked out perfectly. I came home at noon to put it on, and it was ready for me when I got home from work at 5:30. I love it! I’ll make it again!

  16. WOW! I was gathering freezer meals recipes, shopped ect. But then realized I didn’t have a meal for tonight. So I through the first set of ingredients into my Joirushi rice cooker (steam/pressure type) Done in less than an hour. Even with adding frozen Obrien potatoes. Thanks for this and the other recipes I cannot wait to try

  17. When it says to place the contents of the gallon freezer bag into the slow cooker on serving day, does that include the one quart bag of milk and cheese that was added to the gallon bag in the freezing directions? I also thought I’d add less shredded cheese and put in a block of cream cheese as I have done this in the past with a different recipe. However, I have never frozen that particular recipe and wondered if the cream cheese would need to be added the day we cook it or if it can be frozen with the initial ingredients? Thanks!

    1. According to the recipe above, during the last hour of cooking, add milk and cheese, stirring to combine. If you want to use less shredded cheese and add cream cheese, you can freeze the cream cheese, and add it to the slow cooker during the last 30 minutes of cook time if you prefer.

  18. When it says,”Place chicken broth, hashbrowns, salt, pepper, onion, and celery into half of the indicated number of gallon freezer bags, placing the potatoes at the bottom of the bag.”, do you mean that the chicken broth, salt, pepper, onion and celery should be divided between the 2 gallon freezer bags?

    1. All of those ingredients will be placed in 2 gallon freezer bags since this recipe is doubled. The hashbrowns should naturally fall to the bottom since they are more dense. Hope that helps!

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