Crock Pot Potato Soup is an EASY soup recipe that requires no blending or roux. You will want to add this potato soup to your daily menu rotation in the Winter.
Smart Points and Pictures updated as of 10/31/2018
Every time I make this potato soup recipe I am amazed at how good and easy it is to prepare. After making this, you might want to start keeping bags of frozen shredded hash browns in your freezer all Winter long. I just love the convenience of the frozen hash browns in this recipe. Sure, you could spend the time cutting up some potatoes but using a bag of frozen shredded hash browns is just as easy and the prepping is already done for you. The rest of recipe calls for chicken stock, condensed soup, a couple of spices, and when everything is done simmering away in the crock pot you stir in some cream cheese at the end. My favorite toppings to add to this soup are bacon, Colby Jack cheese, and green onions. That is optional and not included in the points below. Leftover ham would also be a good protein to add to this potato soup.
No Roux and Blending!
Let me tell you how easy this recipe is. You know me and I’ll say it again. I LOVE easy recipes. Regular potato soup is a LOT of work. It requires peeling potatoes, making a roux, waiting for it to cook and come to a low simmer, then transferring everything to a blender when all said and done. No one has that kind of time! With this recipe, you just dump all the ingredients in the crockpot.
Weight Watcher Recipes – Crock Pot Potato Soup
- Yield: 8 1x
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Crock Pot Potato Soup is an EASY soup recipe that requires no blending or roux. You will want to add this potato soup to your daily menu rotation in the Winter.
Ingredients
- 1 30oz. bag of frozen, shredded hash browns
- 3 14oz. cans of chicken broth (less sodium)
- 1 can of cream of chicken soup (98% fat free)
- 1/2 cup onion, chopped *see notes
- 1/4 tsp. ground pepper
- 1 pkg. cream cheese (1/3 less fat)
Additional Toppings
Chopped Bacon, Scallions, and Cheese (not included in points)
Instructions
- In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
- Note: I added the cream cheese in right away and it still turned out fine.
Notes
Points Plus: 6
Smart Points: 6
Serving Size 1 1/2 cups
Can sub in 2 tsp of onion powder if you do not like the taste of onions.
- Category: Soup
- Method: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 221
- Fat: 10.1
- Carbohydrates: 25.4
- Fiber: 1.6
- Protein: 8.8
Jenna says
Thanks! It is one of my favorite soup recipes!
Chelsea says
I made this in the instant pot tonight at 30 minutes on the soup setting, and it turned out delish! I add low-sodium bacon and spinach to mine. DEFINITELY a keeper! We have made it a few times and my 2 year old son loves it too! Thank you!
★★★★★
Jenna says
Glad you liked it!
Suzanne says
I’m just starting WW again and potato soup is one of my all time favorites. Thanks for the great recipe!