Crock Pot Potato Soup with Hashbrowns

A creamy potato soup in a slow cooker is topped with shredded cheddar cheese, crispy bacon bits, and sliced green onions. The rich and hearty crock pot creation features specks of pepper visible throughout. The toppings add a colorful and appetizing contrast to the dish.

5 from 4 votes

Crock Pot Potato Soup with Hashbrowns

Crock Pot Potato Soup with Hashbrowns is a lazy way to cook potato soup. Adding the frozen hashbrowns makes this soup easy, delicious and the best creamy texture.

Prep Time10

Cook Time6

Total Time6 10

Course: Soup

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: TOTAL RECIPE COST: $12.31, COST PER SERVING (6 servings): $2.05

Ingredients

30 oz. frozen shredded hash browns
32 oz. chicken broth
1 10.5 ounce cream of chicken soup
½ cup onion finely diced
4 ounces cream cheese cubed
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup heavy cream
Optional toppings: Shredded cheddar cheese cooked, crumbled bacon, chopped green onions

Instructions

In a crock pot, combine 30 oz frozen hash browns, 32 oz chicken broth, 1 (10.5 oz) can cream of chicken soup, ½ cup diced onion, 1 tsp salt, ½ tsp garlic powder, ½ tsp dried thyme, and ½ tsp black pepper. Stir gently.
Place 4 oz cubed cream cheese on top.
Cover and cook on low for 6–7 hours or high for 3–4 hours.
About 30 minutes before serving, stir in 1 cup heavy cream.
Lightly mash some of the potatoes if desired.
Serve warm with optional toppings like shredded cheddar cheese, crumbled bacon, and chopped green onions.

Video

Notes

For a chunkier soup, skip the potato masher step. For an even creamier soup, use an immersion blender to partially blend the soup before adding the cream.

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