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This hashbrown potato soup will be the easiest potato soup you will ever make. No peeling or chopping potatoes required, and tastes like comfort.
This slow cooker hash brown potato soup is one of my family’s favorites. Even though we love our labor-intensive baked potato soup, we find this one just as tasty. My tested recipe has a silky texture and great flavor and is sure to go on your weekly rotation.
Key Ingredients
Hash Browns – Find frozen diced hash brown potatoes for this recipe. I find this next to the frozen fries at the grocery store.
Broth – Chicken stock and cream of chicken soup are the bases of the soup. Both add so much more flavor than water.
Cream Cheese – Adds thickness, a tangy flavor, and creaminess. I used full-fat cream cheese.
Green Onions – You will love the flavor of these in the soup – they taste like leeks once cooked down.
Seasonings – A simple blend of salt and pepper and plenty of garlic powder.
How to Make Hash Brown Potato Soup
- Set it and forget it until everything turns cozy and tender.
- Make it creamy at the end and you’re done.
Tips & Variations
Fresh Potatoes: If you prefer fresh potatoes, you can do that! Just peel and cube 2 pounds of russets and increase the cook time to 8 hours on low.
Add Meat: Make it hearty by adding cubed ham, crumbled bacon, or sliced kielbasa.
Veggies: If you want more veggies consider addings diced carrots, celery, or broccoli.
Cheesy: Make the entire soup cheesy by stirring in 2 cups of sharp cheddar just before serving.
Quick Clean Up: Use a slow cooker liner for almost zero cleanup!
How to Serve Hash Brown Potato Soup
Toppings: Serve the soup “loaded” style with cheese, bacon, and green onions or chives. A touch of sour cream is great as well. Other classic toppings are crackers and hot sauce.
Sides: Make the soup a complete meal by adding a side of breadsticks or cornbread. For a healthy side, add a green salad with a light dressing.
Can Frozen Shredded Potatoes be used instead of cubed?
Yes! Either type of frozen hash brown potatoes can be used in this hashbrown soup crockpot recipe! You can even use frozen O’Brien potatoes.
Hashbrown Potato Soup Recipe
How to Video
Ingredients
- 1 bunch green onions, (divided)
- 32 oz. bag diced hash brown potatoes, frozen
- 10.5 oz. can cream of chicken soup
- 1 ½ tsp. garlic powder
- Salt and pepper to taste
- 32 oz. box chicken stock, (or broth)
WAIT TO ADD
- 8 oz. package cream cheese, cubed
Topping Options
- shredded cheddar cheese, optional garnish
- Cooked bacon pieces, optional garnish
Instructions
- Add the frozen potatoes, half of the green onions, garlic powder, and salt and pepper into a slow cooker. Add the cream of chicken soup, and stir until well combined.
- Stir in the chicken stock, then cover the slow cooker. Cook on Low for 6 hours or until the potatoes are tender. You can also cook it on high for 3-4 hours, but the texture is smoother when cooked at low temperature.
- About 10-15 minutes before they are done, add the cream cheese. Stir to help it start melting, then cover for the remaining time.
- Use a potato masher to crush some of the potatoes and stir to make sure the cream cheese is melted and mixed in.
- Serve hot and top with the reserved green onion tops, cheddar cheese, and cooked bacon bits, if desired.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store Potato Soup
Place promptly in the fridge in airtight containers. This will last about 4 days in the fridge. I do not recommend freezing anything with potatoes for the texture can change.
More Potato Recipes for your Crockpot
If you’re on a potato kick, try Crack Potato Soup or Crockpot Potato Leek Soup for an easy, cozy dinner.
For a casserole-style side, go with Slow Cooker Baked Potato Casserole or Party Potatoes.
And if you want the extra-comforty options, make Cheesy Mashed Potatoes or Swamp Potatoes.
