There’s something magical about a meal that practically cooks itself while you go about your day—and that’s exactly what this Crockpot Potato Soup with Hashbrowns delivers. It’s the ultimate combination of convenience and comfort, blending velvety potatoes, savory broth, and a touch of creamy indulgence.
This recipe turns humble frozen hashbrowns into a silky, flavorful soup with minimal effort, making it perfect for busy weeknights or lazy weekends. I still remember the first time I made this on a crisp autumn morning, tossing the ingredients into the crockpot before heading out for errands.
By the time I returned, the house was filled with an irresistible aroma—warm, buttery, and faintly garlicky. It was like a hug in a bowl waiting for me. This soup has since become a staple in my seasonal rotation, especially when the air gets chilly and I’m craving something hearty yet effortless.
Here’s the best part: this recipe is trending for a reason. Did you know that slow-cooked meals not only enhance flavors but can also preserve more nutrients compared to other cooking methods? Pair this soup with a slice of No Yeast Bread for a satisfying, cozy dinner that’s ready when you are.
So, grab your crockpot and get ready to create something special. Trust me—you’ll be coming back for seconds.
What Makes This Recipe Special?
- Ridiculously Easy Prep: Toss everything in the crockpot, stir, and walk away. No peeling, chopping, or babysitting is required!
- A Flavor Upgrade with Minimal Ingredients: The combination of hashbrowns, cheddar cheese, and a hint of garlic creates a rich, satisfying soup that tastes like it simmered for hours.
- Perfect for Batch Cooking: Make a big batch and freeze leftovers—this soup reheats beautifully for quick, comforting meals all week long.
- Family-Approved Comfort Food: My picky eater declared this their new favorite soup, and I’m betting yours will too.
- Pairs Perfectly with Simple Sides: Try it with a fresh Greek Zucchini Salad for a balanced meal that feels both indulgent and nutritious.
Crockpot Potato Soup With Hashbrowns Recipe
Equipment
- Slow cooker
- Knife
- Ladle
- Serving bowls
- Potato Masher
- Cutting board
Ingredients
- 10½ oz cream of chicken soup gluten-free
- 1 ranch packet
- 32 oz frozen cubed potaoes
- 8 oz cream cheese diced to melt faster
- 32 oz chicken stock
Toppings
- 1 cup shredded cheese
- 8 slices bacon cooked and crumbled
- 2 green onions chopped
Instructions
- Place frozen hashbrowns, cream of chicken soup, chicken stock, and a ranch seasoning packet into the slow cooker.
- Stir the ingredients well to combine.
- Cover the slow cooker with its lid and set it to cook on low for 4-6 hours.
- After cooking, remove the lid and lightly mash the potatoes if you prefer a creamier texture.
- Dice the cream cheese and stir it into the soup.
- Cover the slow cooker again and let the cream cheese melt for 10-30 minutes.
- Stir the soup to ensure the cream cheese is evenly incorporated.
- Serve the soup hot and garnish with crispy bacon bits, shredded cheese, and chopped green onions.
Notes
- For a thicker soup, use slightly less chicken stock.
- Substitute cream of chicken soup with cream of mushroom for a vegetarian option.
| Nutrition | Value |
| Calories | 401kcal |
| Carbohydrates | 36g |
| Fibre | 2g |
| Fat | 24g |
| Protein | 12g |
| Cholesterol | 61g |
Tips To Ease Your Job!
- Use Pre-Diced Ingredients: Save time by using pre-diced cream cheese or shredded cheese to make mixing quicker and easier.
- Line Your Slow Cooker: A slow cooker liner makes cleanup a breeze, especially with creamy soups.
- Prep Toppings Ahead: Cook bacon and chop green onions beforehand so they’re ready to garnish when the soup is done.
- Stir Occasionally: If you’re around, give the soup a stir once or twice during cooking for even heating.
- Customize the Texture: Blend a portion of the soup with an immersion blender for a creamier consistency without fully mashing.
