This potato soup is another meatless dish that does wonders for the grocery budget.
We make it using dehydrated potato shreds and other shelf-stable ingredients, which allows us to stock this meal for regular rotation. The only perishable item it calls for is a block of cream cheese.
Typically, cream cheese doesn’t freeze well because the texture changes too much. However, when you’re melting it in a soup, the altered texture is a non-issue.
Even my meat-lover family loves this soup because it is thick, hearty, and filling. Besides, they can top it with bacon bits if they like. 🙂
Tips for Making This Dehydrated Potato Soup
Although this recipe uses dried potato shreds, you can certainly make it with a bag of frozen hash browns. The 28 oz. or 30 oz. bag at the store is just the right size for this soup.
We like to serve this with a “toppings bar” that allows everyone to garnish their soup as they please.
For toppings, we typically set out:
- Chopped garlic chives (fresh from the garden, frozen, or dehydrated)
- Chopped green onions (fresh from the garden, frozen, or dehydrated)
- Bacon bits
- Shredded cheese
- Sour cream
If you prefer video, there is a video tutorial at the bottom of this post. Enjoy!
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Slow Cooker Dehydrated Potato Soup
This dehydrated potato soup is cooked in a slower cooker using dried potato shreds and a creamy cream cheese base. Prep it in 5 minutes, and it's ready for dinner 5 hours later.
- Total Time: 5 hours 5 minutes
Ingredients
- 3 pints of dehydrated potato shreds (or 30 oz frozen hash browns)
- 32 oz chicken broth
- 1 can cream of chicken soup
- 1/4 teaspoon pepper
- 1, 8 oz block of cream cheese
- (Optional) Toppings: bacon bits, green onions, garlic chives, shredded cheese
Instructions
1. Rehydrate potato shreds in warm water for at least 30 minutes (but they can soak for up to 4 hours). Drain the water before adding to your slow cooker.
2. Alternatively, if you forget to rehydrate the potato shreds, you can add them directly to your slow cooker along with 4 cups of warm water. Proceed with the recipe as normal.
To Fill Your Slow Cooker
1. Place your shredded potatoes (or frozen hash browns) into your slow cooker.
2. Add all remaining ingredients EXCEPT the cream cheese.
3. Set it to High, and slow cook for 4 hours.
4. After 4 hours, lower your Crock Pot to Low, and add the block of cream cheese. It's easier to mix if you cut it into cubes first.
5. Cook on Low for an additional hour.
6. Mix well & serve. You may want to add salt to taste.
7. If you like, top with bacon bits, green onions, and shredded cheese.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 5 hours
