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Prep Time 5 minutes
Cook Time 7 hours
Course Main Course, slow cooker, Soup
Cuisine American
Servings 6


  • 1 30 oz. bag of frozen shredded hash browns {I used Ore Ida}
  • 3 14 oz. cans of chicken broth
  • 1 can Healthy Request Cream of Celery soup
  • 1/2 cup onion chopped
  • 1/4 tsp. ground pepper
  • 1 pkg. low fat cream cheese {don’t use fat free. It WON’T melt!!!}
  • grated sharp Cheddar chopped chives for garnish


  • In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat.
  • About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Blend with an immersible blender to smooth. If you transfer to a regular blender, take care, hot soup expands! Do it slowly in batches.
  • Garnish as desired. Serves 6.
Keyword easy potato soup, potato soup, slow cooker soup, St. Patrick's Day