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
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.
- Yield: 8
- Category: Soup
- Method: Slow Cooker
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.
Nutrition
- Serving Size: 1
- Calories: 221
- Fat: 10.1
- Carbohydrates: 25.4
- Fiber: 1.6
- Protein: 8.8
This looks delicious! I will be trying it out for sure.
I tried this recipe and I really liked the potato soup even tho for some reason mine turned out a little chickeny tasting, still very good, also I really like the hashbrowns in it because it seems easeir for my almost 2 year old daughter to eat it. I will be bringing the soup to work all week to finish 🙂
Thanks for commenting Heidi! It sure is good for leftovers the next day.
What is the serving size??
8 servings
I meant portion size..1 cup??
1 & 1/2 cups. 🙂
Looks yummy!!!
I always buy bags of frozen chopped onions for soup recipes… even with my onion chopper, my eyes still water and burn so badly that I can’t see out of them!
I made this and loved it and so did my family. It was real easy.
I made this and loved it and so did my family. It was real easy. I added a can of cut green beans (drained and rinsed) to mine because my husbands likes green beans in his potato soup.
One of my facebook friends posted this recipe but it called for only 2 cans of chicken broth (14 oz each). I’m planning on making it tomorrow so I wonder should I use 2 or 3 cans? I guess I will start with two and see how it looks.
Oh, now I see the discrepancy…in the recipe I have it calls for 1 cup of fat free milk.
Me again. Okay, I made this today and it is truly delicious…just try eating only one cup! I did make a couple of minor changes; I had to cook it longer as the hash browns were still a little chewy after the allotted time so I cooked it probably for another hour. I also cooked up some low sodium turkey bacon until crisp and chopped it up. I added it after the first hour and I love the way it gives the soup a bit of smoky flavor. And lastly, I used a hand blender and made the whole soup smooth because I didn’t like the bit of a grainy texture it had. This is a keeper!
Glad you liked it!
I’m going to try this crockpot potato soup for the 1st time tomorrow. I’m going to put fat free cream of mushroom soup in it instead of the cream of chicken soup. & 28 oz of fat free chicken broth & 8 oz of 1% milk & some chopped brocolli & maybe a little real butter. The hash browns & the onion & the cream cheese will stay the same. Can I put the cream cheese in at the beginning? Ooh, I’m hoping it will be delicious!
Is the serving size really 1 1/2 cups? I measured it out and that seems like a lot and there is no way I’ll get 8 servings if they are that big.
Does any water needed to be added with the can of soup!
No water just 3 cans of chicken stock. You could use water if you wanted to, but I think that would leave out the flavor.
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recipe tells how many servings but fails to tell the serving size. Does anyone know what the serving size is ?
I added some season salt, Worcester Sauce and a little bit of thyme. DELICIOUS and very filling
Has anyone made this soup in a Instant Pot? Wondering how long it should cook in Instant Pot vs Crock Pot?
Doesn’t an IP have a setting for soup?