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This image shows a bowl of crockpot potato soup made with hashbrowns, served in a round white bowl with the creamy flavor of cream cheese and topped with crispy bacon bits for extra flavor.

Crockpot Potato Soup With Hashbrowns Recipe

Crockpot Potato Soup with Hashbrowns is a comforting and creamy dish made effortlessly in a slow cooker. It features frozen hashbrowns, flavorful chicken stock, and cream cheese, topped with crispy bacon, cheese, and green onions for a hearty finish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine American
Servings 6 people
Calories 401 kcal

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.
    This image shows hashbrowns, seasonings, and other ingredients being added to the crockpot, starting the preparation for a creamy potato soup.
  • Stir the ingredients well to combine.
    This image shows a stirring spoon mixing the hashbrowns and other soup ingredients in the crockpot to ensure even cooking and flavor blending.
  • 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.
    This image shows a potato masher being used to break down the cooked potatoes in the crockpot, creating a creamy base for the soup.
  • Dice the cream cheese and stir it into the soup.
    This image shows chunks of cream cheese being added to the crockpot, melting into the soup for a rich and smooth texture.
  • Cover the slow cooker again and let the cream cheese melt for 10-30 minutes.
    This image shows a spoon stirring the potato soup in the crockpot after the cream cheese has fully melted, achieving a rich and velvety consistency.
  • Stir the soup to ensure the cream cheese is evenly incorporated.
    This image shows a ladle pouring the creamy potato soup into a serving bowl, ready to be enjoyed.
  • Serve the soup hot and garnish with crispy bacon bits, shredded cheese, and chopped green onions.
    This image shows the final presentation of crockpot potato soup, garnished with crispy bacon bits and fresh green onions for added flavor and visual appeal.

Notes

  • For a thicker soup, use slightly less chicken stock.
  • Substitute cream of chicken soup with cream of mushroom for a vegetarian option.