Jump to:
About This Simple Loaded Potato Soup
Made with hash browns in a slow cooker this cheesy potato soup sits at the apex of ease and deliciousness. Serve it plain, with just a sprinkle of fresh herbs as garnish OR as loaded baked potato soup.
Even if you withheld the baked potato toppings, the cheddar cheese infused creamy potato soup will be perfectly satisfying. Add the toppings and you will have an almost complete meal (we enthusiastically suggest a side salad).
In terms of preparation, the hardest job is grating an onion. You have complete freedom from having to peel, dice or shred potatoes.
Ingredients
Hash brown potatoes. A 30-32 ounce bag, we prefer to use the shredded potatoes because they offer more surface area to be infused by the flavors of the rest of the ingredients and also become so wonderfully melt-in-your-mouth silky. If you prefer diced potatoes - go with diced.
Onion. Yellow onion offers the strongest flavor, we grate it so it can completely disappear into the soup while none of the aromatics are lost. If you would rather finely dice yours, go that route.
Cheddar cheese. Grated and we recommend sharp cheddar for its bolder flavor. See tips below on grating if doing it yourself.
Heavy cream. Heavy cream has the perfectly balanced content of fat, water and protein to absorb the melting cheese and flavorings and then to slowly penetrate the potatoes with the entirety of the flavors. Try not to substitute with half and half or milk, in which case you would need to add fat by way of butter and possibly thicken the soup (even though the potato starch should take care of that to a large extent).
Vegetable or chicken broth. We recommend the vegetable broth base sold in jars similarly to beef base or chicken base. We use a generous amount and dilute it to create a rich vegetable broth.
Seasonings. Kosher salt and black pepper, paprika, garlic powder and Maggi liquid seasoning which lends a noticeably umami nuance to the overall potato soup taste. If you do not have it on hand a good substitute is Worcestershire sauce.
Classic baked potato toppings. If you choose to serve the potato and cheese soup completely dressed up as shown in the surrounding pictures line up cooked bacon (chopped), green onion, sour cream, more shredded cheddar cheese, etc.
Tips for Hash Brown Potato Cheddar Soup
- You may leave the hashbrowns out on the counter to thaw for a little while before you begin cooking and as you line up your other ingredients. There is absolutely no need for them to be frozen as you begin, this can only prolong the cooking process.
- The same applies to the cheddar cheese and heavy cream. If you have a block of cheese, shred it while still cold because it is easier, then allow it to reach room temperature. If using pre-shredded cheddar simply take it out earlier, together with the heavy cream.
- Warm up or even set your slow cooker on low before you begin adding the ingredients - this will reduce the needed time for the ingredients to warm through.
Essentially, if you start with ingredients not too cold and a slow cooker that is warmed up you will save on time needed for everything to slowly transition into a reasonable cooking temperature.
Step-by-Step
Here is how to prepare this potato and cheese soup in a couple of simple steps.
Loosen the hashbrown potatoes and place them at the bottom of a warmed-up crock pot. Add the grated onions, cheddar cheese, heavy cream, broth and all the seasonings. Stir well to combine all the ingredients, then close the lid and cook until the potatoes are cooked through and tender to your liking.
Low or High Setting for Crockpot Easy Potato Soup
Our recommendation is to have a warmed-up slow cooker (warm or even low setting) as you start adding the ingredients.
From there, at least for an hour, go with the HIGH setting just so that you can help the mixture overcome the low temperature of the frozen hashbrowns.
After an hour switch to the LOW setting so that flavors develop over time, until the potatoes are cooked through to your liking.
If you really want to speed things up because you do not have too much time you may use the HIGH setting the entire time, just remember to stir occasionally.
What to Eat with Potato Soup
You can enjoy this potato and cheese soup in a number of ways. Of course the principal one would be simply on its own, garnished with fresh herbs and a dollop of sour cream. A warming snack or a light meal, if served conservatively (just a cup) it can set a diner on a path to a main course of protein and vegetables.
Other delicious ways to delight in our crockpot easy potato soup are:
- Serve it with the traditional assortment of toppings for baked potatoes.
- Serve the cheddar potato soup topped with a fried egg or a 7-minute boiled egg alongside pan-seared sausage. A somewhat unusual but very delicious rendition of a traditional American breakfast.
- Cook some sausage in a skillet, make sure it is nicely browned, slice it and top each bowl (generously). Or do the same with ham and voila - instant ham and cheese potato soup. Or sear a couple of chicken tenders or chicken breast with just olive oil, salt and pepper, slice them and present them on top of a bowl for an instant chicken and potato soup. For each option here provide a green salad on the side for an enjoyable meal.
Storage and Reheating
This crock pot cheesy potato soup will last in the refrigerator for about 4 days. Store it in an airtight container and be sure it is completely cooled down before you refrigerate it.
To reheat simply transfer to an appropriately sized sauce pan and use a medium heat stove, stirring once or twice.
Can You Freeze Potato Soup?
Yes, the best way is to transfer it to a thicker quart container (restaurant style) or similar airtight container. Freeze for up to two months. Thaw overnight in the refrigerator and warm up as described above.
Recipe
Hash Brown Potato Cheddar Soup
Ingredients
- 32 ounce bag frozen hashbrown potatoes shredded or diced
- 1 large yellow onion grated
- 2 cups shredded cheddar cheese
- 2 cups heavy cream
- 1 quart vegetable or chicken broth
- ½ tablespoon Maggi liquid seasoning* or to taste
- 1 teaspoon garlic powder or to taste
- 1 teaspoon paprika or to taste
- kosher salt to taste
- black pepper to taste
Instructions
- As prep work consider warming up the crockpot on the slow setting and allowing the hasbrowns to thaw a little bit and the heavy cream to come to room temperature.
- Layer the hashbrown potatoes on the bottom of the crockpot, add the grated onion, the cheddar cheese**, the heavy cream, broth and all the seasonings. Stir well to combine.
- Close the lid and cook on the high setting for about an hour to overcome the cold temperature of the frozen hashbrown potatoes. Then switch to the low setting until the potatoes are completely cooked through and tender to your liking. Alternatively, keep cooking on the high setting for faster results. Stir occasionally.
- Serve the cheese potato soup as is with a garnish of fresh herbs or provide classic baked potato toppings for a loaded baked potato soup version.
Video
Leave a Comment