Slow Cooker Potato Soup with Hash Browns is a rich, creamy soup made with frozen hash browns, cheese, and simple pantry ingredients for an easy comfort food dinner. The slow cooker does most of the work, making this hearty soup perfect for busy weeknights or chilly days when you want a warm homemade meal with very little effort.
I love this recipe because using frozen hash browns saves so much prep time without sacrificing flavor. Just add everything to the slow cooker, let it cook, and finish it with your favorite toppings like shredded cheese, crispy bacon, green onions, and sour cream for a bowl that tastes like a loaded baked potato. 🥔🧀🥣
Why I Love This Recipe
Ingredient Notes
- Frozen Hash Browns: Frozen hash browns are the shortcut that makes this soup so easy. There’s no peeling or chopping potatoes, and they become perfectly tender as they cook. You can also substitute frozen tater tots if that’s what you have on hand.
- Chicken Broth: Chicken broth creates a flavorful base for the soup. I usually use Better Than Bouillon mixed with water, but any good-quality chicken broth works well.
- Cream Cheese: Cream cheese melts into the soup and gives it a rich, creamy texture. Cut it into cubes and let it soften slightly so it melts more easily.
- Bacon: Cooked bacon adds smoky flavor to the soup. You can cook and crumble your own bacon or use real bacon bits for a quick shortcut.
- Garlic Powder and Onion Powder: These pantry staples add plenty of savory flavor without any extra prep work.
- 💙 Optional Toppings: Serve each bowl with shredded cheddar cheese, extra crumbled bacon, sliced green onions, sour cream, or a sprinkle of fresh chives for a loaded baked potato flavor. 🥔🧀🥣
Be sure to check out the full recipe and ingredient list below
How To Make Potato Soup with Hashbrowns
- Add the frozen hash browns to the slow cooker.
- Pour the chicken broth over the hash browns.
- Sprinkle in the garlic powder and onion powder, stirring to combine.
- Add the cubed cream cheese and cooked bacon (or real bacon bits) to the slow cooker.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender and the cream cheese has melted.
- Stir well until the cream cheese is fully incorporated and the soup is smooth and creamy.
- Taste and adjust the seasoning if needed.
- Serve hot with your favorite toppings, such as shredded cheddar cheese, extra bacon, sliced green onions, sour cream, or fresh chives. 🥔🧀🥣
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Our Favorite
To Serve With Potato Soup
Tips I Found Helpful
- There’s no need to thaw the frozen hash browns before adding them to the slow cooker.
- Cut the cream cheese into cubes so it melts more quickly and evenly.
- Stir the soup well before serving to fully blend the cream cheese into the broth.
- If you’d like a thicker soup, mash some of the hash browns with a potato masher before serving.
- Taste the soup before serving and adjust the seasoning if needed. Depending on the chicken broth you use, you may want to add a little salt and black pepper.
- For even more flavor, use freshly cooked, crispy bacon instead of bacon bits.
- This soup thickens as it cools. If reheating leftovers, stir in a splash of chicken broth or milk until it reaches your desired consistency.
- Set out your favorite toppings, like shredded cheddar, extra bacon, green onions, sour cream, or chives, so everyone can customize their own bowl. 🥔🧀🥣
Looking for More Easy Soups
- Ham and bean soup | A great hearty soup that is loaded with white beans and tender ham in every bite.
- Creamy tomato soup | Skip the canned and make a homemade tomato soup that is perfect to pair with grilled cheese or a drizzle of sour cream on top.
- Crock Pot buffalo chicken soup | Kick up the heat with this buffalo chicken soup recipe. Tons of flavor, is creamy, and is a great recipe for a crowd.
FAQs about slow cooker Hash Brown Soup
Slow Cooker Hash Brown Potato Soup
This Slow Cooker Potato Soup with Hash Browns is a rich, creamy comfort food recipe made with frozen hash browns, cream cheese, bacon, and simple pantry ingredients. The slow cooker does all the work, making this an easy, hearty soup that's perfect for busy weeknights, cozy weekends, and chilly days.
Ingredients
- 32 ounces of diced potatoes, hash browns, or tater tots
- 32 ounces of chicken broth
- 8 ounces of cream cheese
- 6 slices of cooked bacon or real bacon bits
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
Instructions
- Add the frozen hash browns to the slow cooker.
Pour the chicken broth over the hash browns.
Sprinkle in the garlic powder and onion powder, stirring to combine.
Add the cubed cream cheese and cooked bacon (or real bacon bits) to the slow cooker.
Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are tender and the cream cheese has melted.
Stir well until the cream cheese is fully incorporated and the soup is smooth and creamy.
Taste and adjust the seasoning if needed.
Serve hot with your favorite toppings, such as shredded cheddar cheese, extra bacon, sliced green onions, sour cream, or fresh chives. 🥔🧀🥣
Notes
There's no need to thaw the frozen hash browns before adding them to the slow cooker. Cubing the cream cheese helps it melt more quickly and creates a smooth, creamy soup. Stir everything well before serving to fully incorporate the cream cheese. If you prefer a thicker soup, mash some of the potatoes with a potato masher just before serving. This soup thickens as it cools, so simply stir in a splash of chicken broth or milk when reheating if needed. Finish each bowl with your favorite toppings like shredded cheddar cheese, bacon, green onions, sour cream, or fresh chives for a loaded baked potato flavor. 🥔🧀🥣
This was a restaurant quality soup. Excellent.