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.
How is this Potato Soup WW friendly?
If you look at the list of ingredients this recipe calls for a bag of frozen hash browns, cream cheese, and cream of chicken soup. I can see how the food police out there think that those aren’t healthy ingredients at all. Every now and then I get a few skeptics out there leaving a comment on this recipe and saying something like “this is not a WW recipe.” Let me tell you something about WW and how awesome it is. ANY RECIPE whether or not it calls for sketchy ingredients can be a WW friendly recipe. No food is OFF LIMITS on their program so you can enjoy a bowl of potato soup and not feel guilty about it.
I work very hard to figure out nutrition info and points for my recipes and it really saddens me whenever I receive a comment like that. Please think twice before you push the send button.
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.
Crock Pot Potato Soup Tips
Some of you are confused about how I ended up with 6 points in the recipe builder. Here is exactly what I entered in to get the 6 points per serving for the recipe.
32 oz Ore Ida Country style hash browns (24 points)
42 oz Fat Free chicken broth (1 point)
10 oz can of 98% fat-free reduced cream of chicken soup (5 points)
Uncooked onion (0)
8 oz of low fat cream cheese (20 points)
Cheddar and bacon are extra points but those are optional.
Divide that into 8 equal servings and you get 6 points for 1 1/2 cups.
Can this soup be frozen? Yes. Let it cool completely before storing it in airtight containers.
Print
Weight Watcher Recipes – Crock Pot Potato Soup
- Yield: 8 1x
Description
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 32oz. bag of frozen, shredded hash browns
- 3 14oz. cans of chicken broth (less sodium, fat-free)
- 1 10oz can of cream of chicken soup (98% fat free)
- 1/2 cup onion, chopped *see notes
- 1/4 tsp. ground pepper
- 1 8oz 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.
- Serving size: about 1 1/2 cups
Notes
MyWW points: Blue: 6; Green: 6; Purple: 3
Points are calculated with the WW recipe builder app and not using the nutrition info.
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 1/2 cups
- Calories: 160
- Sugar: 2g
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
Katie says
How long does it stay good for in the fridge after making it?
Jenna says
I have not tried this recipe in an Instant Pot. I’m sure there are similar recipes on Google if you do a search for hash brown potato soup instant pot…
Jocelyn says
Does this need to slow cook for 8 hours? I was thinking of using my instant pot or would I be able to slow cook for an hour? I don’t have patience.
Lori says
I love this soup! I tweeked it by adding mushrooms and Slap Your Mama seasoning. Delicious!!
★★★★★
Obsidian Poppet says
I wanted to say I loved your soup recipe. I had come up with a similar one myself but now that I’m doing Weight Watchers and still trying to cook dinner for the family everu I’ve found it challenging. I’d never thought to just sub in fat-free versions of the ingredients to make it more friendly. Thanks a million times over you saved my favorite cold weather or just not feeling great recipe!!!