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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.

A bowl of creamy potato soup topped with shredded cheddar cheese, crumbled bacon, and chopped green onions. The crock pot soup is served in a black dish and garnished for a colorful and appetizing presentation. The image has a watermark that reads "Eating On A Dime.com".
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Potato Soup is the ultimate comfort food that easily cooks in the slow cooker. If you have made Crockpot Potato Soup Recipe or Paula Deen Potato Soup Recipe then you are going to love the lazy way to cook your favorite soup recipe.

This soup has a ton of flavor and the slow cooker does all the work. There is no peeling potatoes with this recipe. Prep time is minimal which makes this the best weeknight meal.

Table of Contents

Why This Recipe Works

Once the weather gets cooler, I love to make soup recipes. I love potato soup because of the many ways it can be served and how filling it is.

This soup is budget friendly and perfect for any occasion. I love to make it for potlucks, the holidays or even our game day parties.

Ingredients

Top-down view of several ingredients for potato soup, including shredded potatoes, diced onions, shredded cheese, broth, milk, seasonings, and cream cheese in bowls and measuring cups on a white surface. A watermark at the bottom right reads "Eating On A Dime.com".
  • Frozen Shredded Hash Browns – You can use diced hash browns as well
  • Chicken Broth – See Chicken broth substitutes is you are out
  • Cream of Chicken Soup – Learn How to Make Homemade Cream of Chicken Soup
  • Onion – Dice in small pieces
  • Cream Cheese – Make sure to cube cream cheese so that it melts easily

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Potato Soup with Hashbrowns in the Crock Pot

  • Step 1 – In a 6-quart crock pot, combine frozen hash browns, chicken broth, cream of chicken soup, diced onion, salt, garlic powder, thyme, and pepper.
  • Step 2 – Stir gently to mix ingredients.
A Crock Pot filled with ingredients, including shredded hashbrowns, melted cheese, seasonings, and chopped onions. A spatula with a wooden handle rests inside the cooker. A checkered cloth is partially visible on the side. Text "Eating On A Dime.com" appears on the bottom right.
  • Step 3 – Place cubed cream cheese on top of the mixture.
A black Crock Pot filled with a yellowish mixture topped with white dollops, set on a white surface with a blue and white checkered cloth nearby. The contents appear to be partially melted potato soup with some seasoning visible.
  • Step 4 – Cover and cook on LOW for 6-7 hours.
  • Step 5 – About 30 minutes before serving, stir in the heavy cream.
A hand pours cream from a small pitcher into a Crock Pot filled with creamy, seasoned potato soup. The slow cooker is black, and the background is a light, textured surface. The image is labeled with the text "Eating On A Dime.com" in the lower right corner.
  • Step 6 – Use a potato masher to slightly break up some of the potatoes for a creamier texture, if desired.
  • Step 7 – Serve hot with optional toppings and enjoy!

Expert Tips

  • Cooking Time – Cooking time will vary depending on your slow cooker. We usually cook on low for about 5-6 hours but you can also Cook on HIGH for 3-4 hours.
  • Chunky Soup – 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.
  • Hashbrowns – There is no need to thaw the hashbrown before pouring into the slow cooker.
Potato Soup in a white bowl topped with melted cheese, green onions and chopped bacon

Serving Suggestions

This potato soup with hashbrowns taste even better with your favorite toppings. I like to set up a soup bar with all of our favorite toppings such as bacon bits, diced ham, shredded cheese, sour cream and green onions.

We love to serve this slow cooker potato soup with a side of Homemade Crescent Rolls or Olive Garden Breadsticks Recipe to get every last drop of the soup in our bowls.

Frequently Asked Questions

Can I Substitute the Hashbrowns for Real Potatoes?

Yes, if you prefer you can make this soup with Yukon Gold Potatoes or Russet Potatoes. We like to peel the potatoes and wash them then dice up in small pieces and add to the soup mixture.

How to Thicken Potato Soup

If you prefer a thicker potato soup, make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoon of heavy cream or water. Mix these two ingredients together then pour into the soup mixture. Allow the soup to cook on high for about 20-30 minutes and this will result in a thicker soup. See How to Thicken Potato Soup for more tips.

How to Store Leftover Potato Soup

Store the leftovers in an airtight container and place in the refrigerator. The leftovers will last about 3-4 days.

Two white bowls of creamy potato soup, made even heartier with hashbrowns, are garnished with shredded cheddar cheese, crispy bacon bits, and sliced green onions. A Crock Pot is partially visible in the background along with a small bowl of more bacon bits and part of a loaf of bread.

More Easy Potato Soup Recipes

We love to hear from you. If you make Crock Pot Potato Soup with Hashbrowns Recipe, please leave us a comment or a star review.

Review Pin Print
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.

Crock Pot Potato Soup with Hashbrowns

5 from 1 vote
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 Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Cuisine American
Course Soup
Calories 378
Author Carrie Barnard

Ingredients

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Instructions

  • In a 6-quart crock pot, combine frozen hash browns, chicken broth, cream of chicken soup, diced onion, salt, garlic powder, thyme, and pepper.
  • Stir gently to mix ingredients.
  • Place cubed cream cheese on top of the mixture.
  • Cover and cook on LOW for 6-7 hours.
  • About 30 minutes before serving, stir in the heavy cream.
  • Use a potato masher to slightly break up some of the potatoes for a creamier texture, if desired.
  • Serve hot with optional toppings and enjoy!

Recipe Notes

You can also Cook on HIGH for 3-4 hours.
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.

Nutrition Facts

Calories 378kcal, Carbohydrates 33g, Protein 8g, Fat 25g, Saturated Fat 14g, Polyunsaturated Fat 2g, Monounsaturated Fat 6g, Cholesterol 71mg, Sodium 1399mg, Potassium 544mg, Fiber 2g, Sugar 3g, Vitamin A 935IU, Vitamin C 13mg, Calcium 77mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 1 vote

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Comments

  1. Casey says:

    5 stars
    Cream, delicious and full of flavor!