Betty Crocker and Taste of Home both have slow cooker potato soup recipes. The recipe from Betty Crocker is a creamy recipe, whereas the one from Taste of Home is savory.
To make the Betty Crocker version, mix a 32-ounce bag of thawed hash brown potatoes, 1/2 cup of frozen onion, a diced stalk of celery, a carton of chicken broth and 1 cup of water in a slow cooker. Cover and cook on low for about 8 hours. When done, in a small bowl, mix 3 tablespoons of flour into 1 cup of milk, and then stir the mixture into the potatos. Increase the heat to high before covering and cooking for about 30 minutes, and then stir in 2 cups of shredded cheese until melted. Garnish with 1/4 cup of bacon bits, 4 sliced green onions and pepper as desired.
To make the Taste of Home version, mix 2 cans of chicken broth and a can each of crushed tomatoes, drained kidney beans, drained chickpeas and beef broth in a slow cooker. Also add 2 cups of thawed hash brown potatoes, a tablespoon each of minced onion and parsley flakes, a teaspoon each of salt and oregano, and 1/2 teaspoon each of garlic powder, dried basil and marjoram. Cook covered on low for about 8 hours. When done, add a package of frozen spinach and 2 cups of peas and carrots, and cook for 30 minutes before serving.