Crock Pot Hash Brown Potato Soup

This Crock Pot Hash Brown Potato Soup is a creamy and cheesy recipe, which uses frozen hash browns and cream cheese. It’s a no-fuss take on the classic, ready in about 6 hours and 45 minutes.

Crock Pot Hash Brown Potato Soup Ingredients

• 30 ounce bag frozen hash browns, cubed or shredded
• ½ cup green onion, thinly sliced (optional)
• 32 ounces chicken broth or vegetable broth (2 cans)
• 10.5 ounce can cream of celery or cream of chicken
• 1 cup half and half
• 3 tablespoons butter
• 1 cup cheddar cheese, grated
• 6 ounces cream cheese, softened and cubed
• Salt and pepper, to taste
• For serving: shredded cheese, cooked and crumbled bacon, sliced green onions

How To Make Crock Pot Hash Brown Potato Soup

1. Add ingredients to slow cooker: Place the hash browns, green onions, broth, cream of celery, half and half, and butter into the crockpot. Stir until everything is well combined.
2. Cook on low: Cover and cook on low for 4 to 6 hours, until the soup is hot and the hash browns are tender.
3. Add cheeses: Stir in the cream cheese and shredded cheddar cheese. Cook for an additional 30 minutes until melted and fully blended.
4. Serve: Ladle the soup into bowls and top with extra cheese, bacon, and green onions if desired.

Recipe Tips

• Can I use shredded hash browns?
  Yes, shredded hash browns create a creamier texture than cubed.
• How to thicken the soup:
  Let it cook uncovered for the last 30 minutes or mash some of the potatoes.
• Can I make this vegetarian?
  Use vegetable broth and cream of celery, and skip the bacon topping.
• What if I don’t have cream cheese?
  You can substitute with sour cream or more cheddar for a similar texture.
• How to make it spicy:
  Add diced jalapeños or a pinch of red pepper flakes.

What To Serve With Hash Brown Potato Soup

This rich soup pairs well with these simple sides:

• Crusty bread or dinner rolls
• A fresh green salad
• Roasted vegetables
• Grilled cheese sandwiches

How To Store Hash Brown Potato Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight and reheat slowly. Note: dairy-based soups may separate slightly after freezing.

Hash Brown Potato Soup Nutrition Facts

• Calories: 469 kcal
• Carbohydrates: 33g
• Protein: 12g
• Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 96mg
• Sodium: 1146mg
• Potassium: 719mg
• Fiber: 2g
• Sugar: 2g
• Calcium: 262mg
• Iron: 2.3mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high instead of low?
Yes, but reduce cooking time to 2-3 hours, then add cheese and cook until melted.

Is it okay to use low-fat dairy?
Yes, but the soup may not be as rich and creamy.

Why is my soup separating?
This can happen with dairy; stir well and reheat gently to smooth it out.

Can I add meat to this soup?
Absolutely. Cooked sausage, ham, or chicken make great additions.

Try More Recipes:

• Crock Pot Gluten-Free Potato Soup
• Crock Pot Gnocchi Soup
• Crock Pot Fresh Tomato Soup

Crock Pot Hash Brown Potato Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

30

minutes

Calories

469

kcal

A creamy, cheesy slow cooker soup made with frozen hash browns and topped with bacon and green onions.

Ingredients

• 30 oz frozen hash browns
  

• ½ cup green onion (optional)
  

• 32 oz chicken or vegetable broth
  

• 10.5 oz can cream of celery or chicken
  

• 1 cup half and half
  

• 3 tbsp butter
  

• 1 cup cheddar cheese, grated
  

• 6 oz cream cheese, cubed
  

• Salt and pepper to taste
  

• Toppings: shredded cheese, bacon, green onions

Directions

• Add hash browns, green onion, broth, soup, half and half, and butter to crockpot. Stir to combine.
  
• Cook on low for 4-6 hours.
  
• Stir in cream cheese and cheddar. Cook 30 more minutes until melted.
  
• Serve hot with your favorite toppings.