Go Back
+ servings
Crockpot potato soup in a bowl sitting on a wooden table.
Print Recipe
3.90 from 10 votes

Crockpot Potato Soup with Hashbrowns

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.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time4 hours
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Keyword: Crockpot Potato Soup with Hashbrowns
Servings: 8
Calories: 675kcal

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: 675kcal | Carbohydrates: 45g | Protein: 25g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 1522mg | Potassium: 842mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1393IU | Vitamin C: 19mg | Calcium: 479mg | Iron: 3mg