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Slow Cooker Baked Potato Soup

Slow Cooker Baked Potato Soup



  • 1 30 oz. bag frozen hash brown potatoes
  • 2 14 oz. cans chicken broth
  • 1 10.75 oz. can cream of chicken soup
  • 1/2 cup chopped onion
  • black pepper, to taste
  • 1 8 oz. pkg. cream cheese softened
  • 2% or 1% milk
  • Suggested toppings: cheddar cheese, bacon, green onions



  1. In slow cooker, combine potatoes, broth, soup, onion and pepper. Cover and cook on low for 4-5 hours.
  2. Add cream cheese and cook an additional hour or until cream cheese is melted and potatoes are very soft.
  3. Stir well to combine mixture into thick soup. Add milk or more broth if soup is too thick.
  4. Top with cheese, bacon and sliced green onions.