Do I need to thaw the frozen hash browns first?

No. Add them straight from the freezer to the crockpot, and they will cook right in the broth.

Can I make potato soup without canned cream of chicken soup?

Yes. Cream cheese, butter, and milk give this soup its creamy texture, so you do not need the canned soup.

How do I keep the cream cheese from getting lumpy?

Whisk the cubed cream cheese with hot broth, one ladle at a time, until it is smooth, then stir it into the soup. Adding it all at once in cold cubes can leave clumps.

How do I thicken crockpot potato soup?

Mash some of the potatoes right in the crockpot with a fork or potato masher. You can also stir 1 tablespoon of cornstarch into 2 tablespoons of cold water, add it to the soup, and cook 15 more minutes.

How long does leftover potato soup last?

It keeps in the refrigerator for up to 4 days in an airtight container.

Crockpot Potato Soup with Frozen Hash Browns

Ingredients

Units Scale

2 bags (28 ounces each) frozen cube hash browns
4 cups chicken broth
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
Shredded cheddar cheese, crumbled bacon, and sliced green onions for topping

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Instructions

Add the frozen hash browns to a 6-quart crockpot. Sprinkle in the onion powder, garlic powder, and black pepper. Add the chicken broth, water, and butter.
Cover and cook on Low for 6 to 7 hours, or on High for 3 to 4 hours, until the potatoes are very tender.
When there are about 30 minutes left, ladle about 1 cup of hot broth into a medium bowl. Add the cubed cream cheese and whisk until it starts to melt. Keep adding hot liquid one ladle at a time, whisking after each one, until smooth.
Pour the cream cheese mixture into the crockpot and stir well. Cover and let it finish cooking.
Stir in the skim milk at the end and let it warm through on Low.
Serve hot with shredded cheddar, crumbled bacon, and green onions. Add salt to taste at the table.

Notes

1. The crockpot will be quite full, so add the milk in two pours and stir gently.

2. Store leftovers in the refrigerator for up to 4 days.

3. Reheat on the stove with a splash of milk or broth.

Author: Susan Buonpane
Prep Time: 10 minutes
Cook Time: 6 to 7 hours on Low