My mom taught me this brilliant 4-ingredient dinner hack for busy weeknights. It tastes like it simmered all day but you just dump everything in and walk away.
This Slow Cooker 4-Ingredient Cheesy Potato Soup is an easy, no-fuss comfort meal that skips all the prep work thanks to frozen diced hash browns. As it cooks, the potatoes soften and naturally thicken the broth, while cheddar cheese melts in to create a rich, creamy texture. The result is a hearty, satisfying soup with minimal effort.
Slow Cooker 4-Ingredient Cheesy Potato Soup
Ingredients:
- 2 lbs frozen diced hash browns
- 4 cups low-sodium chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 3 cups shredded sharp cheddar cheese, divided
Directions:
Step 1: Combine Ingredients
Lightly grease a 4–6 quart slow cooker. Add the frozen hash browns, chicken broth, and condensed soup. Stir gently to combine and break up any clumps.
Step 2: Add Cheese
Stir in 2 cups of the shredded cheddar cheese, saving the remaining 1 cup for later.
Step 3: Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the soup is hot and slightly thickened.
Step 4: Adjust Texture
Stir the soup well. For a thicker consistency, mash some of the potatoes with a spoon or potato masher.
Step 5: Finish and Serve
Sprinkle the remaining 1 cup of cheese over the top. Cover for 5–10 minutes until melted, then stir gently before serving.
