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.
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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
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: 221
- Fat: 10.1
- Carbohydrates: 25.4
- Fiber: 1.6
- Protein: 8.8
Jenna says
Packages of cream cheese come in 8 oz.
Marge says
What size pkg of cream cheese?
Jenna says
Add all the ingredients to an Instant Pot and set the manual pressure for 15 minutes. Allow pressure to release naturally. Just be careful so the burn setting doesn’t come on. The frozen potatoes might stick to the bottom of the pot.
Pam Riley says
Could you make this in an instant pot? How?
Esther Leggett says
I understand the points, and it says it’s for one and a half cups (our usual serving, too!). But above, it also says “Divide that into 8 equal servings and you get 6 points per cup.” So is it 6 points per cup or per cup and a half? I can’t wait to try it!
Kathleen Graca says
this looks amazing and so easy…thank-you!!
Jenna says
Yes, add all the ingredients to a pot and let the soup come to a low simmer until everything is cooked and heated through. I would add in the cream cheese at the very end.
Michele says
Could this be done on stove top with same I gradients?