Creamy Potato Soup


by: amandamccullough

This soup is perfect for a cold, lazy, slow cooker kind of weekend.


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serves: 4-6

1 bag (30 oz) frozen hash-brown potatoes (cubed)

2 cans (14 oz) chicken broth

1 can (10.75 oz) cream of chicken soup

1/2 cup chopped onion (optional)

1/4 teaspoon ground black pepper (more to taste)

1 package (8 oz) cream cheese (softened)

Optional toppings: cheese, bacon, sliced green onions

Nutrition Facts
Creamy Potato Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 455

  • Total Fat: 25.6 g
  •     Saturated Fat: 12.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 68.5 mg
  • Sodium: 1490.9 mg
  • Total Carbs: 48.3 g
  •     Dietary Fiber: 3.4 g
  •     Sugars: 3.1 g
  • Protein: 10.6 g

how is this calculated?

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1.  In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper

2.  Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks, you need to cook it longer. They will start falling apart when it's ready.

3.  Add the cream cheese and cook 30 minutes or until cream cheese is melted and blended.

4.  Top with cheese, bacon, and/or sliced green onions, if desired.

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