Crockpot Potato Soup Recipe: Creamy Slow-Cooker Dinner

This is the potato soup of your dreams! This Crockpot Potato Soup combines frozen hash browns with a simple microwave roux to deliver a rich, creamy, and comforting soup with minimal effort.

Using a microwave roux to thicken sauces and gravies in the slow cooker changed how I approach many favorite recipes. This version of loaded baked potato soup is easier because it starts with frozen diced hash browns instead of first making mashed potatoes. The result is a creamy, flavorful soup that tastes indulgent while keeping calories reasonable thanks to the use of fat free half-and-half.

Why this recipe works

This recipe is straightforward and uses a handful of accessible ingredients to make a comforting potato soup the whole family will enjoy. Frozen hash browns provide convenience without compromising texture, though you can substitute peeled, diced Yukon Gold or Russet potatoes if you prefer.

The microwave roux—just melted butter combined with flour—thickens the broth before it goes into the Crockpot. Whisking that roux together with good-quality chicken stock and fat free half-and-half yields a creamy base with less added fat. After slow cooking, stirring in sour cream and freshly shredded extra sharp cheddar, then blending with an immersion blender creates a silky, luscious soup. Finish with cooked bacon, green onions, extra sour cream and shredded cheese for classic baked potato flavors.

Ingredients for Potato Soup in the Crockpot

• 32 oz frozen diced hash browns — No need to thaw. You can swap an equivalent amount of peeled, diced Yukon Gold or Russet potatoes if desired.
• 1 bunch green onions — Use the white and light green parts in the soup; reserve the darker green tops for garnish.
• 1 1/2 tsp salt and 1 tsp pepper — Adjust to taste.
• 5 tbsp salted butter — Use unsalted if you prefer, then taste and add more salt if needed.
• 1/3 cup all-purpose flour — Whisked with the melted butter to form the microwave roux.
• 2 cups chicken broth — Vegetable broth works as a vegetarian alternative.
• 1 1/2 cups fat free half-and-half — Adds creaminess with fewer calories.
• 1 cup extra sharp cheddar cheese — Freshly shredded for best melting and flavor.
• 1 cup sour cream — Stirred in at the end; plain Greek yogurt is an acceptable substitute.

How to make Slow Cooker Potato Soup

1. Place the frozen diced hash browns into the Crockpot insert.
2. Trim and slice the green onions. Add the white and light green parts to the potatoes and reserve the dark green tops for garnish.
3. Season the potatoes and onions with salt and pepper.
4. Make the microwave roux: melt the butter in a microwave-safe measuring cup, whisk in the flour, and microwave the mixture in one-minute increments, whisking between each, until bubbly and thickened (about 3 minutes total).
5. Whisk the chicken broth into the roux until smooth, then whisk in the fat free half-and-half.
6. Pour the thickened broth mixture over the potatoes and onions in the Crockpot and stir to combine.
7. Cook on LOW for about 6 hours or on HIGH for about 4 hours, until the potatoes are tender and the soup has thickened.
8. Stir in 1 cup shredded extra sharp cheddar and 1 cup sour cream.
9. Use an immersion blender to puree the soup until smooth (or leave a chunkier texture if preferred). Return to heat until hot.
10. Serve topped with cooked bacon, chopped green onions, extra sour cream and additional shredded cheddar.

Pro tips

Thickening the soup

Thicken the soup with a microwave roux made from butter and flour. Making the roux before adding liquid helps it incorporate evenly and prevents lumps in the slow cooker.

Cooking times

Potatoes are usually tender after about 4 hours on HIGH or 6 hours on LOW. If you start on HIGH, you can reduce heat to LOW after a couple of hours to prevent overcooking.

Starting from raw potatoes

Yes — you can use peeled, chopped raw potatoes instead of frozen hash browns; cooking time will be similar.

Avoiding overcooking

Crockpots vary. If yours runs hot, prefer the LOW setting and check for doneness a bit earlier. Leftovers can be reheated gently on low heat and may thicken—add a splash of chicken stock if needed.

Serving suggestions

This soup pairs well with sandwiches, crusty bread, or a simple green salad. It makes a satisfying meal alongside grilled or toasted sandwiches.

Storage directions

Refrigerate leftovers in an airtight container for up to three days, or freeze for up to one month. Reheat gently on the stovetop over low heat or in the microwave. If the soup is too thick after refrigeration, loosen it with a bit of chicken stock or half-and-half.

Kitchen tools

• 6-quart Crockpot or similar size slow cooker
• Microwave-safe measuring cup for the roux
• Small whisk
• Immersion blender (or regular blender used in batches)

Recipe summary

Servings: 6 • Prep time: 10 minutes • Cook time: 4 hours (HIGH) or 6 hours (LOW)

Thank you for reading. Enjoy this easy, cozy Crockpot potato soup—perfect for busy days and chilly evenings.