Today I’m sharing our favorite potato soup recipe. Over the years, Joey has tried several times to make potato soup using different recipes but they have never turned out good (sorry hubs!). Since we found a simple crock pot recipe and tailored it to our taste, we haven’t looked back. Again, I’m really picky about what I like so there are no onions or veggies in our recipe. Side note: I totally forgot to take a picture of it finished. We had family over for dinner the night we fixed it and I was too busy to remember to snap a picture.
Let’s get started!
Not all ingredients are pictured above. Only the initial ingredients that you begin with are shown.
32 oz. Bag of Ore-Ida Diced Hash Brown Potatoes
32 oz. Box of Chicken Broth
2 cans of Campbell’s Cream of Potato (a lot of recipes call for cream of chicken, this is where we switched it up a bit and love the result. Potato just makes sense for potato soup, right?)
8 oz. block of Cream Cheese
8 oz. block of Velveeta
1 1/2 cups of Shredded Cheddar Cheese (more or less to taste, we like it really cheesy)
1/2 a package of Hidden Valley Ranch Powder
Fried bacon crumbled up or bacon bits
- Place hash brown potatoes, cream of potato, and chicken broth in the crock pot. Cook on medium heat for 4 hours.
- Cut up the Velveeta and Cream Cheese into small squares and place in the crock pot. Stir and let the cheeses melt for about 30 minutes.
- Add in your shredded cheese and ranch powder and stir.
- Serve into bowls with a sprinkle of shredded cheese, a dollop of sour cream, and some crumbled up bacon. We also love to have fresh sourdough bread with our soup.
If you love cheesy potato soup like I do, give this recipe a try and let me know how you like it or how you tailored it to your taste! Enjoy!
XOXO – Brittany