A delicious thick and creamy potato soup that comes together quickly in one pot! No peeling, cutting, slicing, or dicing potatoes!

Not until recently did we add soup to our dinner rotation. Let’s face it, soup isn’t filling. And every time I made it, none of us wanted it again any time soon. It seems like every bowl of soup needs a box of crackers for it to seem like you actually ate a meal.
I have gradually reintroduced soup into the rotation because my husband just isn’t a fan. He’ll eat anything, including soup, but… he’d rather not. His family didn’t have much when he was a kid. To save money on the grocery bill, they ate a lot of soup. It was the go-to meal for his Mom.
So I had two challenges: 1) The soup needs to be filling, and 2) My husband needs to enjoy a bowl of it.
Well… guess what?! I found a recipe that is filling AND that my husband loves! What makes this Easy Cheesy Potato Soup the hero?
- You don’t need to peel, cut, slice, or dice potatoes! It’s true. All you need is a bag of cubed hash browns. BOOM, BABY!
- Works great for potlucks, packed lunches, meal prepping, and planning ahead for dinner!
- You only need 6 ingredients.
- You can make it on the stove top or in a crock pot.

What You Need to Make Easy Cheesy Potato Soup
- Thawed Cubed Hash Browns
- Cream of Mushroom Soup
- Cream of Celery Soup
- Half & Half
- Shredded Cheddar Cheese
- Butter

How to Make Easy Cheesy Potato Soup on the Stove Top
- Melt 1/4 cup butter in a large pot over the stove. Add 1 package of thawed cubed hash browns, 2 cans of cream of mushroom soup, 1 can of cream of celery soup, and 1 pint Half & Half.
- Bring to a boil, then turn down the heat and cook on low for 30-40 minutes.
- Add 1 1/2 cups shredded cheddar cheese when the soup is done. Stir in cheese until melted and well mixed in. Add salt and pepper to taste.
How to Make Easy Cheesy Potato Soup in a Crock Pot
- Melt 1/4 cup butter in a crock pot. Add 1 package of frozen hash browns, 2 cans of cream of mushroom soup, 1 can of cream of celery soup, and 1 pint Half & Half.
- Cook in crock pot on high for 3-4 hours.
- Add 1 1/2 cups shredded cheddar cheese when the soup is done. Stir in cheese until melted and well mixed in. Add salt and pepper to taste.

Tips for Making and Storing Easy Cheesy Potato Soup
- I prefer making this soup on the stove top. The day before I make it, I set out the frozen hash browns so they are thawed when I am ready to make the soup.
- This soup is pretty thick and cheesy! If you want it to be less thick, just add a little extra half and half or vegetarian broth until it’s the consistency you like.
- It’s easy to store! Just keep it in a sealed container in the refrigerator. For best taste, eat within 3 days.

Time Savings Tip
- If you have a local restaurant that sells soup in a bread bowl, stop by and just purchase the bread bowls! We have a Panera close by, so I just go through the drive-thru and grab the number of bowls I need. Super quick and easy! My very favorite way to eat this Easy Cheesy Potato Soup is in a bread bowl. Makes it extra comforting on those cold, chilly days!
For More Dinner Ideas, Check Out:
For More Easy Recipes, Check Out:
- Easy Vegetable Pizza Wrap
- Quick & Easy Vegetarian Crunch Wrap
- 30-Minute Vegetarian Meatballs
- Quick & Easy Vegan Enchiladas
Easy Cheesy Potato Soup

Easy Cheesy Potato Soup, a delicious thick and creamy potato soup that comes together quickly in one pot! No peeling, cutting, slicing, or dicing potatoes!
Ingredients
- 1/4 cup Butter
- 1 package Frozen Cubed Hash Browns, Thawed
- 2 cans Cream of Mushroom Soup
- 1 can Cream of Celery Soup
- 1 pint Half & Half
- 1 1/2 cups Shredded Cheddar Cheese
- Salt & Pepper to Taste (Optional)
Instructions
- Melt butter in a large pot over the stove. Add thawed hash browns, mushroom and celery soup, and half & half.
- Bring to a boil, then turn down the heat and cook on low for 30 minutes.
- Add shredded cheese when the soup is done. Stir in cheese until melted and well mixed in. Add salt and pepper to taste.
Notes
Adapted from Lil' Luna.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 81mgSodium: 1289mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 13g
