Slow Cooker Dehydrated Potato Soup: A Creamy and Effortless Comfort Meal
Cozy up with a bowl of creamy slow cooker dehydrated potato soup! This effortless comfort meal brings rich, velvety goodness with minimal prep. Just toss in dehydrated potatoes, savory broth, and a few simple ingredients, then let your slow cooker work its magic. The result? A warm, hearty soup that’s perfect for busy nights or meal prepping. Top with cheese, bacon, or green onions for the ultimate bowl of comfort!
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- Prep Time: 5 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 5 minutes
- Yield: 6 servings
Ingredients
- Dehydrated Potato Shreds (3 pints or 30 oz frozen hash browns) – The heart of the soup, providing texture and a natural starch that thickens the broth. If using frozen hash browns, no rehydration is needed.
- Chicken Broth (32 oz) – Adds depth and richness to the soup. You can substitute with vegetable broth for a vegetarian option.
- Cream of Chicken Soup (1 can) – Gives the soup a creamy texture and enhances the savory flavor. Swap with cream of mushroom soup for a vegetarian alternative.
- Black Pepper (¼ teaspoon) – Adds a mild spice that enhances the flavors. Adjust to taste.
- Cream Cheese (8 oz block) – The key ingredient that makes this soup ultra-creamy. Cut it into cubes for easier melting.
Optional Toppings
- Shredded Cheese – Cheddar, Colby Jack, or Pepper Jack adds a cheesy richness.
- Green Onions or Garlic Chives – Adds freshness and a mild oniony flavor.
- Crispy Chicken Bits – Instead of bacon, try crispy chicken for a crunchy topping.
- Croutons – Adds texture and makes the soup more filling.
Instructions
Step 1: Rehydrate the Dehydrated Potatoes (If Using)
- Soak dehydrated potato shreds in warm water for at least 30 minutes before cooking. This helps them absorb moisture and soften.
- If you’re in a hurry, you can soak them for up to 4 hours for a fluffier texture.
- Shortcut Option: If you forget to soak them, add the dry shreds directly to the slow cooker along with 4 cups of warm water to rehydrate as they cook.
Step 2: Assemble the Slow Cooker Ingredients
- Place the rehydrated potatoes (or frozen hash browns) into the slow cooker.
- Add the chicken broth, cream of chicken soup, and black pepper.
- Stir well to combine.
Step 3: Slow Cook for 4 Hours on High
- Cover and set the slow cooker to HIGH for 4 hours.
- This allows the potatoes to fully cook and absorb the broth’s flavors.
Step 4: Add Cream Cheese & Cook for 1 More Hour
- After 4 hours, reduce the heat to LOW and add the cubed cream cheese.
- Stir it in gently and let it melt for 1 hour. This creates a silky, creamy texture.
Step 5: Final Stir and Serve
- Once the cream cheese has fully incorporated, stir well to blend everything together.
- Taste and adjust seasoning, adding salt or more pepper if needed.
- Serve hot with your favorite toppings!
Notes
Common Issues & Solutions
- Soup is Too Thick – If your soup is too thick, add ½ cup of warm broth or milk and stir until you reach the desired consistency.
- Soup is Too Thin – To thicken, let it cook uncovered for 15-20 minutes, or add a small amount of instant mashed potatoes to absorb excess liquid.
- Cream Cheese is Lumpy – To prevent lumps, cut the cream cheese into small cubes and let it soften before adding. Stir well until smooth.
- Forgetting to Rehydrate Potatoes – No worries! Just add 4 cups of warm water to the slow cooker and proceed as normal.
Time-Saving Tips
- Use frozen hash browns for a no-prep version—just dump and go!
- Prep ingredients the night before and store them in a container. In the morning, simply add them to the slow cooker.
- For a faster version, cook on High for 3 hours, then add the cream cheese and cook for 30 minutes more.