Crockpot Potato Soup with Frozen Hash Browns

Crockpot potato soup with frozen hash browns is an easy, creamy, cozy dinner that cooks while you go about your day. There is no peeling and no chopping, because the frozen cube hash browns do the work for you.

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Cream cheese, butter, and skim milk make it thick and creamy.

All you need is a few pantry staples and a 6-quart crockpot. It is an easy dump, stir, and go dinner, and I know your family will love every spoonful. Top each bowl with cheddar, bacon, and green onions for a loaded potato soup the whole family can build their own way.

The Potato Soup Inspired by Family Friend PA Nancy

When Jim and I were first married, my dad was the CEO at the power plant that kept electricity running for the hospitals in our area. He had a lot of men working for him, and when any of them got sick, they went up to the hospital infirmary.

That is where they were treated by Nancy, a physician assistant.

My dad became good friends with Nancy. Soon our whole family was friends with her too. Jim even started working at the University Hospital right next to my dad’s power plant.

One summer, Nancy invited all of us over to her condo. She made a potato and ham soup in her crockpot. Jim and the girls loved it, and this was before our son was born.

We have talked about Nancy’s soup many times over the years. So when I started thinking about a potato soup, I thought of her right away. I just did not want to use ham this time.

I wanted something more basic and quick enough for any busy mom or dad.

This easy dump-and-go soup is what I came up with. Everyone adds their own toppings, and it tastes almost like a loaded baked potato.

Why You’ll Love This Crockpot Potato Soup

• No peeling or chopping, thanks to frozen cube hash browns.
• No canned cream of chicken soup, just cream cheese, butter, and milk.
• The crockpot does the cooking while you do everything else.
• It makes a big pot, so you may have leftovers for lunch.
• You can top each bowl your own way with cheddar, bacon, and green onions.

Ingredients You’ll Need

• 2 bags (28 ounces each) frozen cube hash browns
• 4 cups chicken broth (1 box)
• 2 cups water
• 2 tablespoons butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 block (8 ounces) cream cheese, cubed
• 2 cups skim milk

Toppings:

• Shredded cheddar cheese
• Crumbled bacon
• Sliced green onions

Ingredient Notes and Substitutions

• Hash browns: Use the cube style, not shredded, so you get tender pieces of potato in every bite.
• Salt: I leave it out of the pot. Everyone can add salt to taste at the table.
• Milk: Use whole milk or half-and-half for a richer soup.
• Cream cheese: Let the block sit out while the soup cooks so it is easier to cube and melt.

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Equipment Needed

• 6-quart crockpot
• Medium mixing bowl
• Whisk
• Ladle
• Cutting board and knife, for cubing the cream cheese

How to Make Crockpot Potato Soup with Frozen Hash Browns

1. Add the Potatoes: Pour both bags of frozen cube hash browns into a 6-quart crockpot. There is no need to thaw them first.
2. Season and Add the Liquid: Sprinkle in the onion powder, garlic powder, and black pepper. Pour in the chicken broth and water, then add the butter on top.
3. Cook on Low: Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the potatoes are very tender.
   Pro tip: The cubes will start to break down as they cook, and that is what thickens the soup.
4. Melt the Cream Cheese: When there are about 30 minutes left, ladle 1 cup of hot broth into a medium bowl and add the cubed cream cheese. Whisk until it melts. Add one more ladle of broth at a time, whisking each time, until the mixture is smooth.
   Pro tip: Scoop mostly broth and not potatoes, so it whisks easily.
5. Stir It Back In: Pour the cream cheese mixture into the crockpot and stir well. Cover and let it finish cooking.
6. Add the Milk: Stir in the skim milk at the end and let it warm through on Low.
   Pro tip: The pot will be quite full by now, so pour the milk in two pours and stir gently.
7. Serve: Taste the soup, then add salt at the table if you like. Ladle it into bowls and top with shredded cheddar, crumbled bacon, and green onions.

Storing and Reheating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat on the stove over low heat, adding a splash of milk or broth to loosen it.

Frequently Asked Questions

What to Serve with Crockpot Potato Soup

• Sally Lunn Bread
• Naan Bread
• How to Make Homemade Bread Machine French Bread
• Classic Greek Salad Recipe with Homemade Dressing

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