Go Back Email Link
–+ servings
Save Save
Creamy hashbrown potato soup topped with shredded cheddar cheese, bacon bits, and sliced green onions in a white bowl

Crockpot Creamy Hash Brown Potato Soup

A thick, creamy slow cooker potato soup made with frozen hash browns and simple ingredients for an easy, comforting meal.
No ratings yet
Print Pin
Course: Main Dish
Cuisine: American
Keyword: Comfort Food Meals, Cozy Winter Soup, easy weeknight dinners, family-friendly dinners, Make Ahead Dinners, Slow Cooker Soups
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Calories: 271kcal
Author: Jennifer Locklin

Equipment

Shop the exact tools and ingredients I use for this recipe
View My Amazon Kitchen

Ingredients

Toppings

Instructions

Slow Cooker Setup

  • I use the Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker set to SLOW COOK, LOW.

Combine Ingredients

  • Add the frozen hash brown potatoes to the slow cooker pot
    1 (32-ounce) package frozen hash brown potatoes, cubed
  • Pour in the chicken stock
    1 (32-ounce) box chicken stock
  • Add the cream of chicken soup
    1 (
10.75-ounce) can cream of chicken soup
  • Stir in the chopped onion, salt, and black pepper
    ½ cup yellow onion, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  • Mix until evenly combined

Cook the Soup

  • Cover and cook on LOW for 5 to 6 hours
  • Stir once or twice if possible
  • Continue cooking until the potatoes are very tender and beginning to break down

Add the Cream Cheese

  • Add the softened cream cheese to the hot soup
    1 (8-ounce) package cream cheese, softened
  • Cover and cook for 30 minutes
  • Stir occasionally until the cream cheese is fully melted and the soup is smooth and creamy. Blend a portion of the soup with an immersion blender, if desired.

Serve

  • Ladle the soup into bowls
  • Top with shredded cheese, crumbled bacon, sour cream, and sliced green onions as desired

Notes

Calories do not include toppings.
Substitutions
  • Cream of chicken soup can be replaced with cream of mushroom or cream of celery
  • Yellow onion can be replaced with white onion or 2 teaspoons onion powder
  • Chicken stock can be replaced with vegetable stock
Serving Suggestions & Pairings
  • Serve with crusty bread, garlic toast, or a simple green salad
  • Pair with a grilled cheese sandwich or ham and cheese sliders
Storage
  • Store leftovers in an airtight container in the refrigerator for up to 4 days
Freezing
  • Let the soup cool completely
  • Transfer to freezer-safe containers
  • Freeze for up to 2 months
  • Thaw overnight in the refrigerator and reheat gently on the stovetop or in the slow cooker, stirring well before serving

Nutrition

Serving: 1 serving | Calories: 271kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 689mg | Potassium: 514mg | Fiber: 2g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.