COLORFUL
Crockpot Potato Soup with Hashbrowns is a simple yet satisfying soup that is going to leave you wanting more. This soup is a drool-worthy combination of flavorful seasonings, hash browns, crispy bacon, and a creamy broth of cheddar and cream cheese. It’s hearty and warming, with all the fantastic flavors of a loaded baked potato.
Table of contents
Why You’ll Love this Recipe
- This soup is so satisfying and can easily be a one-pot meal.
- Everyone can customize their toppings to their liking!
- We use a Crockpot to make this soup, so you can have a delicious meal without spending a lot of time in the kitchen.
Crockpot Potato Soup with Hashbrowns Ingredients
- Bacon
- Frozen Hash Brown Cubes
- Chicken Broth
- Cream of Chicken Soup
- Onion Powder
- Garlic Powder
- Seasoning Salt
- Pepper
- Cheddar Cheese
- Cream Cheese
- Heavy Cream
- Sour Cream
- Chives
- Crackers
- Bacon
- Shredded Cheese
*see recipe card for amounts
How to Make Potato Soup with Hashbrowns in a Crockpot
Step 1: Begin by cooking bacon on the stovetop, or using my quick Air Fryer Bacon recipe, then crumble and set aside.
Step 2: Into the bottom of a Crockpot, pour in frozen hash browns, then sprinkle with garlic powder, onion powder, seasoning salt, and pepper. Stir to combine.
Step 3: Next, pour in the chicken broth, cream of chicken soup, and ¾ of the crumbled bacon. Reserve the rest for later.
Step 4: Stir the ingredients together until well combined, then cover and cook on high for 3 hours or on low for 6 hours, stirring occasionally.
Step 5: After 3 or 6 hours, use a fork to check the potatoes to make sure they are fork-tender and cooked through.
Step 6: When the potatoes are fork-tender, add 3 cups of shredded cheese, cream cheese, and heavy cream to the slow cooker and stir thoroughly to combine. Cook on high for another 30-45 minutes or until the cheeses are melted, stirring occasionally.
Step 7: Serve warm with delicious toppings like bacon, cheese, chives, crackers, and sour cream.
Storage and Re-heating Notes
This potato soup makes for great leftovers. It gets thicker ad tastier better each day!
IN THE FRIDGE: Store leftover soup covered in the fridge for up to five days.
IN THE FREEZER: This soup doesn’t freeze well, as the hashbrowns can absorb extra liquid and become soft and grainy when defrosted. It’s best to enjoy fresh.
REHEATING INSTRUCTIONS: Reheat soup on the stovetop or in the microwave.
Helpful Tips & Substitutions
Can I make this dish vegetarian?
This recipe can easily be made vegetarian by removing the bacon and using vegetable stock instead of chicken and cream of mushroom soup instead of cream of chicken.
Can I freeze potato soup?
This soup is best not to be frozen and eaten fresh instead. Frozen potatoes tend to be soft and grainy as they defrost, and the dairy in this recipe will separate.
What can I serve with this recipe?
This Crockpot Potato Soup with Hashbrowns is terrific on its own but can also be served alongside fresh rolls or salad.
Try Some of My Other Favorite Soup Recipes
This Crockpot Potato Soup with Hashbrowns recipe is a hearty and delectable one-pot meal with hashbrowns, crispy bacon, a creamy broth, and lots of deliciously melty cheese.
EQUIPMENT
- Crockpot
INGREDIENTS
- 10 slices bacon, divded after cooked
- 64 oz frozen hashbrown cubes
- 5 cups chicken broth
- 2 10 oz cans cream of chicken soup
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp seasoning salt
- 1 tsp pepper
- 4 cups cheddar cheese, shredded and divided
- 8 oz cream cheese, softened and cut into cubes
- 1 cup heavy cream
Optional Topping
- sour cream
- chives
- crackers
- bacon
- shredded cheese
INSTRUCTIONS
- Begin by cooking bacon on the stovetop, or using my quick Air Fryer Bacon recipe, then crumble and set aside.
- Into the bottom of a Crockpot, pour in frozen hash browns, then sprinkle with garlic powder, onion powder, seasoning salt, and pepper. Stir to combine.
- Next, pour in the chicken broth, cream of chicken soup, and ¾ of the crumbled bacon. Reserve the rest for later.
- Stir the ingredients together until well combined, then cover and cook on high for 3 hours or on low for 6 hours, stirring occasionally.
- After 3 or 6 hours, use a fork to check the potatoes to make sure they are fork-tender and cooked through.
- When the potatoes are fork-tender, add 3 cups of shredded cheese, cream cheese, and heavy cream to the slow cooker and stir thoroughly to combine. Cook on high for another 30-45 minutes or until the cheeses are melted, stirring occasionally.
- Serve warm with delicious toppings like bacon, cheese, chives, crackers, and sour cream.
NOTES
- This recipe calls for double the amount of frozen hash browns than is typical, but I find this hearty soup perfect! If you prefer a more “soupy” soup, use 32 oz of hash browns, 4 cups of broth, and one can of cream of chicken soup.
- I recommend using cheese you’ve shredded yourself, as pre-shredded cheese doesn’t always melt as well.
- Add a bit of hot sauce to your bowl if you like spicy soup!
NUTRITION
Calories: 675kcalCarbohydrates: 45gProtein: 25gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 132mgSodium: 1522mgPotassium: 842mgFiber: 3gSugar: 3gVitamin A: 1393IUVitamin C: 19mgCalcium: 479mgIron: 3mg
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