Hi hi! Back again with another soup recipe. I swear I make other things besides soup! I had to add this one to the new site since it was SUCH a hit on TRR 1.0. This soup took off back when I first posted it in January of 2013. It is SO easy and passes the screaming baby prep test (i.e can you make this while also holding a child).

Speaking of children, if you have a picky eater, this is a great gateway soup dish as kids love it (even my picky eater!). This go around I’ve added some riced cauliflower to the soup too. A little nutrition boost and you can’t taste it at all! (Wow, what a difference between 2013 and 2020; I don’t think I had ever heard of riced cauliflower in 2013.) Letting your kids pick their own toppings can help get them to try the soup too!

And speaking of toppings, as always, it’s all about the toppings. Treat it like a baked potato - crumbled bacon (a must have IMO), cheese, chives, hot sauce, oyster crackers, toasted bread, etc.

Super Simple Slow Cooker Potato Soup

Total Time: 6-8 hours Hands-On Time: 10-15 minutes

Makes: 6-8 servings

Ingredients:

1 - 32 oz. bag of frozen hash browns (I prefer the frozen cubed potatoes “steam and mash” but can’t seem to find them anymore)
1 - 10oz bag of riced cauliflower
1/2 an onion, grated (I grate it right into the pot using a rasp or box grater. You can also just dice it, but my kids don’t like pieces of onion)
1 - 8 oz. package of cream cheese (I have a family friend who skips the grated onion and just uses chive cream cheese - such a good idea!)
1 - 32 oz. box of chicken stock (I like to use the bone broth ones for some added nutritional benefits)
garlic salt (hard to say how much I used here. A small palmful is good)
pepper

Directions

Put ingredients in slow cooker
Set to low for 6 - 8 hours (or high for 4 hours)
After time has elapsed, stir, taste and season with more salt and pepper as needed. If you’d like, you can use an immersion blender and pulse the soup a bit if you’d like a creamier consistency. I also like to stir in a little shredded cheese at this point for some extra cheesiness.
Top with toppings of your choice - crumbled bacon (a must have!), cheese, chives, hot sauce, crackers, etc.

I’ve said it before and I’ll say it again, THIS is my favorite slow cooker of all time. It is worth every last penny. Although, for this recipe you won’t need to brown anything in it first. Could you also make this soup in an Instant Pot? Yes. Do I know how long? No. (Sorry, Instant Pot is not my thing.)

Sound good? Be sure to try these other easy slow cooker recipes:

Pumpkin Chili | Taco Soup | Cheesy Spinach & Chicken Enchiladas