Home Recipes Crockpot Crockpot Potato Soup Recipe
by Jennifer Debth
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4.50 from 2 votes
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This Crockpot Potato Soup is SO quick and easy to make and is loaded with leftover ham, bacon, and frozen hash browns! Gluten free and no cream of “x” soup!
This soup reminds me of my Gram. 🙂
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And Christmas. 🙂
And cold, cozy winter nights. 🙂
This Crockpot Potato Soup Recipe is based off of my Gram’s potato soup we used to eat Christmas evening growing up.
Her recipe is absolutely amazing as is, but I wanted to adapt it for the slow cooker (aka my FAVE kitchen tool) and take out a few steps to make the recipe even easier.
While I DID make it easier, I promise it tastes just as amazing. 🙂
A simple, cozy soup that’s perfect for cold winter nights and a great way to use up all that leftover holiday ham!
One of my favorite things to do is adapt old family recipes and make them just a little more modern.
Here are some swaps/adjustments that I made for today’s crockpot potato soup recipe:
- Gram’s potato soup –> instead of making it on the stove, I threw it in the slow cooker to keep things even easier!
- Cream of chicken soup –> instead, I used half and half, cornstarch, and chicken broth to keep things healthier (although this is still NOT a health recipe 😉 ).
- Onion –> omitted, because there’s already onion in the frozen hash browns we’re using and I didn’t feel like chopping an onion #lazygirlwin
- Margarine –> instead, used half the amount of butter, I wanted to keep the flavor, but cut out some of the calories
- Celery flakes/seeds –> omitted, because, again, I’m lazy and I never have these on hand. 😉
These few simple swaps made for SUCH an easy dinner that Trevor and I went absolutely nuts for.
Wanna see how easy?
- Step One: Grease crockpot.
- Step Two: Place chicken broth, bacon (I cooked some in the microwave), leftover ham, butter, frozen potatoes o’brien (frozen cubed hash browns with peppers and onions), garlic powder, salt, and pepper into crockpot.
- Step Three: Cover and cook on HIGH 3 hours or LOW 6 hours.
- Step Four: Whisk together half-and-half and cornstarch together, then add that to the soup.
- Step Five: Cover and cook on HIGH for an additional 30 minutes.
- Step Six: DEVOUR. With loads of crusty bread.
Now. This IS a thinner soup. I know a lot of crockpot potato soup recipes are thicker, but this is the way my Gram used to make it and I actually prefer the consistency! It’s not as heavy as some traditional potato soups, which is awesome! That being said, if you’d like a thicker soup, just use less chicken broth!
So as you can see, this crockpot potato soup is SO quick and easy to make and is loaded with leftover savory ham, smoky bacon, and frozen hash browns! Plus, BONUS, it’s gluten free!
You’d never guess such a simple recipe would be such a flavor bomb, but trust me, this soup is totally gonna blow your mind. 😉
– Jennifer
Crockpot Potato Soup
4.50 from 2 votes
This Crockpot Potato Soup is SO quick and easy to make and is loaded with leftover ham, bacon, and frozen hash browns! Gluten free!
Prep Time: 10 minutes
Cook Time: 3 hours
Yield: 6 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 6 cups chicken broth*
- 4-6 strips bacon cooked & crumbled, I used 4 thick cut, plus more for topping
- 2 cups cubed cooked ham
- 1/2 stick (1/4 cup) unsalted butter
- 1 (28 oz) bag frozen potatoes o’brien frozen cubed hash browns with peppers and onions
- 1/4 teaspoon pepper
- 1/4 teaspoon salt more or less depending on how salty your broth/bacon/ham are
- 1 teaspoon garlic powder
- 1 cup half and half room temperature
- 1/4 cup cornstarch
- bread for serving
Instructions
Grease crockpot with cooking spray.
Add in broth, bacon, ham, butter, frozen potatoes, pepper, salt, and garlic powder.
Cover and cook on HIGH 3 hours or LOW 6 hours.
In a small bowl, whisk together half and half and cornstarch.
Stir into soup.
Cover again and cook on HIGH 30 minutes (even if you cooked on LOW before).
Taste and re-season, if necessary.
Serve with bread!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:1-2 Months
Reheat:Microwave or stovetop
*Storage times may vary based on temperature and conditions
Notes
**This is meant to be a lighter, thinner soup. if you’re looking for a thicker soup, I’d use 4 (maybe 5) cups broth instead of 6.
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Nutrition Information
Nutrition Facts
Crockpot Potato Soup
Amount Per Serving
Calories 433 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 86mg29%
Sodium 1599mg70%
Potassium 656mg19%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 1g1%
Protein 14g28%
Vitamin A 145IU3%
Vitamin C 27.6mg33%
Calcium 70mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cozy, crockpot, easy
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Course: Lunch, Main Dish, Soup
Cuisine: American
Reader Interactions
Michelle
Zimmerman, Minnesota
Yum!!
Reply
Jennifer @ Show Me the Yummy
Thanks Michelle!
Michele
Hysham, Montana
Wondering if you could use cream cheese instead of the heavy cream and cornstarch to give it a more creamy texture?
Reply
Jennifer @ Show Me the Yummy
Sure! I’d use room temperature cream cheese! You may still need some cornstarch to thicken it.
Kay
Lynchburg, Virginia
Such a simple & delicious recipe, will definitely put this in my portfolio of yummy soups.
Reply
Jennifer @ Show Me the Yummy
Thanks Kay! 🙂
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