Can you make potato soup with hash browns in the crock pot?

Yes, you can. Frozen shredded or diced hash browns are a great shortcut if you don’t have fresh potatoes on hand. Just add them directly to the slow cooker—no need to thaw. Keep in mind they’ll cook faster, so check for doneness a bit earlier than usual.

Can I cook raw potatoes in a slow cooker?

Absolutely. In fact, this recipe starts with raw, peeled Yukon gold potatoes. The slow cooker is perfect for breaking them down until they’re soft and tender, which is exactly what you want in a soup like this.

What is a good thickener for potato soup?

This recipe uses a simple combination of evaporated milk and cornstarch to create a creamy, thick base without needing heavy cream. You can also mash some of the cooked potatoes directly in the soup, which naturally thickens it as well.

Can you overcook soup in a crock pot?

It’s possible, especially if it cooks for much longer than the recommended time. Overcooked potatoes can become mushy or overly starchy. To avoid this, stick to the timing in the recipe—6 to 8 hours on low or 3 to 4 hours on high—and switch to “warm” if you’re not serving it right away.

Crock Pot Potato Soup

Description

Crock Pot Potato Soup is a rich, hearty, and comforting slow-cooked dish made with Yukon gold potatoes, carrots, onions, chicken broth, sharp cheddar cheese, Greek yogurt, and a touch of seasoning for a creamy, flavorful meal with minimal effort.

Ingredients

2 tablespoons unsalted butter*

1 small yellow onion diced

3 large carrots scrubbed and diced

2 pounds Yukon gold potatoes peeled and cut into 1/2-inch chunks

1 teaspoon Italian seasoning

1 teaspoon kosher salt plus additional to taste

¼ teaspoon cayenne pepper

3–4 cups reduced-sodium chicken broth (or vegetable broth for a vegetarian soup)

1 can 2% evaporated milk (12-ounces)

3 tablespoons cornstarch

1 cup shredded sharp cheddar cheese plus additional for serving

1 cup nonfat plain Greek yogurt plus additional for serving

For Topping:

Cooked crumbled bacon (optional)

Chopped fresh chives (optional)

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Instructions

Lightly coat a 6-quart or larger slow cooker with nonstick spray. In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 6 to 8 minutes, stirring frequently and adjusting the heat so that the onion does not crisp or turn dark brown. Add to the slow cooker.

To the slow cooker, add the carrots, potatoes, Italian seasoning, salt, cayenne, and 3 cups chicken broth. Stir to combine.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the potatoes and carrots are completely tender.

While the vegetables cook, in a medium bowl, whisk together the evaporated milk and cornstarch until no lumps remain. During the last 30 minutes of cooking, add the cornstarch/milk mixture. Continue cooking for 30 additional minutes.

Just before serving, stir in the shredded cheddar and Greek yogurt. With a potato masher or large spoon, mash half of the potatoes directly in the slow cooker. The soup will continue to thicken as it cools.

If you would like the soup to be thinner, add the remaining 1 cup chicken broth until you reach your desired consistency (warm up the broth first). Stir to combine, then season with salt and pepper to taste. Serve hot, topped with bacon, chives, and additional cheese/Greek yogurt as desired.

Prep Time: 15 min
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American