If you are craving a hearty, comforting meal that tastes like a warm hug in a bowl, look no further than this incredible Crockpot Potato Soup With Hashbrowns Recipe. This easy slow cooker soup combines tender hash brown potatoes, creamy cheese, and savory chicken broth into a luscious dish that you can set and forget all day. Each spoonful is velvety, cheesy, and loaded with flavor, making it the perfect meal for busy weekdays or cozy weekends. Trust me, once you try this recipe, it will quickly become one of your go-to dishes when you want something satisfying and simple to prepare.
Ingredients You’ll Need
These ingredients are straightforward but essential to building the rich, creamy texture and rustic flavor that make this soup so irresistible. Each component plays a vital role, from the tender hash browns providing body, to the cheeses creating that perfect silky melt throughout the crockpot.
- Frozen diced hash brown potatoes: The star of the dish, bringing heartiness and a tender bite after slow cooking.
- Small onion, finely chopped: Adds just the right amount of mild sweetness and depth.
- Chicken broth: Creates a flavorful base that soaks into the potatoes perfectly.
- Cream of chicken soup: Thickens the broth and adds extra savory richness effortlessly.
- Cream cheese, softened and cubed: Delivers a smooth, creamy texture as it melts into the soup.
- Shredded cheddar cheese: Brings a sharp, cheesy bite that complements the cream cheese beautifully.
- Garlic powder: Enhances the overall flavor with a gentle garlicky kick.
- Black pepper: Adds just enough spice to balance the creaminess.
- Salt to taste: Essential for seasoning and bringing all the flavors together.
- Optional toppings (bacon bits, green onions, extra cheese, sour cream): Perfect for customizing your soup to your liking and adding extra texture.
How to Make Crockpot Potato Soup With Hashbrowns Recipe
Step 1: Combine the Base Ingredients
Begin by tossing the frozen hash browns, finely chopped onion, chicken broth, cream of chicken soup, garlic powder, black pepper, and a pinch of salt into your crockpot. Give everything a gentle stir so the flavors start mingling right from the start. This simple combination lays down a savory, comforting foundation that will slowly develop as it cooks.
Step 2: Slow Cook to Perfection
Cover the crockpot and let it work its magic by cooking on low for 6 to 7 hours or on high for 3 to 4 hours. During this time, the potatoes soften beautifully, and the soup thickens into a delightful consistency. You’ll want the potatoes tender enough to mash slightly if desired, making the texture even creamier once the cheeses are added.
Step 3: Add the Cheeses
Once the potatoes are perfectly tender, stir in the softened cream cheese cubes and shredded cheddar cheese. Keep the lid on and allow the soup to continue cooking for another 15 to 20 minutes, stirring occasionally. This step helps the cheeses melt fully and integrate smoothly, creating that signature creamy richness everyone loves in the Crockpot Potato Soup With Hashbrowns Recipe.
Step 4: Adjust Seasoning and Serve
Before serving, taste the soup and adjust the salt or pepper as needed to suit your preferences. This little step ensures your soup bursts with flavor in every spoonful. Now it’s ready to ladle into bowls and enjoy!
How to Serve Crockpot Potato Soup With Hashbrowns Recipe
Garnishes
While this soup is delicious on its own, the right garnishes can elevate it to the next level. Crisp bacon bits add a wonderful smoky crunch, fresh chopped green onions bring a touch of brightness, and a dollop of sour cream lends cool creaminess that cuts through the richness. Extra shredded cheese sprinkled on top melts into little pockets of ooey-gooey goodness that make every bite even more delightful.
Side Dishes
Pair your soup with a crisp green salad for freshness or crusty bread to soak up every last drop. Garlic bread or buttery dinner rolls are fantastic companions, offering the perfect textural contrast to the creamy soup. If you want to keep things extra cozy, a side of roasted vegetables works beautifully too.
Creative Ways to Present
For gatherings, consider serving the soup in small bread bowls—this is not only charming but also practical, as the bread soaks up the soup and adds another layer of flavor. You can also drizzle a little hot sauce or sprinkle smoked paprika on top for a subtle kick. Getting creative with toppings and presentation really makes this Crockpot Potato Soup With Hashbrowns Recipe shine in all its comforting glory.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors deepen overnight, making leftovers even more enjoyable. Just be sure to give it a good stir before reheating as some settling may occur.
Freezing
You can freeze the soup for up to 2 months. Place it in a freezer-safe container, leaving a little room for expansion. When ready to enjoy, thaw overnight in the fridge for best results. Keep in mind that the texture might change slightly after freezing, but a good stir during reheating will bring it back to a comforting consistency.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring frequently to avoid scorching and to reincorporate any separated ingredients. If it thickens more than you like, add a splash of chicken broth or milk to loosen it up. Alternatively, microwaving in short bursts works well too, just stir between intervals.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth will make this recipe vegetarian-friendly and still delicious. Just make sure the broth has good flavor to complement the creamy potatoes and cheese.
Is there a way to make this soup dairy-free?
You can substitute cream cheese and cheddar with dairy-free alternatives, and use a cream of chicken soup that’s dairy-free or make your own base with coconut milk. However, keep in mind that the texture and flavor will be a bit different but still tasty.
Can I add other vegetables to this soup?
Yes, you can! Diced carrots, celery, or even corn can be great additions. Add them at the start with the other ingredients so they cook thoroughly with the potatoes.
How thick should the soup be?
The soup should be creamy and thick enough to coat a spoon but still ladle-friendly. If you prefer it thicker, mash some potatoes before adding cheese or let it cook a bit longer uncovered to reduce.
Is this soup gluten-free?
Most of the ingredients are naturally gluten-free, but double-check the cream of chicken soup label to ensure no gluten-containing additives are included if that’s a concern for you.
Final Thoughts
This Crockpot Potato Soup With Hashbrowns Recipe is pure comfort food magic in a bowl, perfect for chilly days or anytime you want a big dose of warmth and flavor. It’s incredibly easy to prepare, generously creamy, and endlessly satisfying. Give it a try—you’ll soon wonder how you ever lived without this slow cooker gem in your recipe collection.
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Crockpot Potato Soup With Hashbrowns Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This comforting crockpot potato soup with hashbrowns is a creamy, cheesy delight perfect for cozy nights. Made effortlessly in a slow cooker, it combines tender hash brown potatoes with rich cream cheese, cheddar, and savory chicken broth for a hearty and flavorful soup. Customize with your favorite toppings like bacon bits, green onions, or sour cream for an easy, make-ahead meal.
Ingredients
Soup Ingredients
- 1 (32 oz) bag frozen diced hash brown potatoes
- 1 small onion, finely chopped
- 3 cups chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
Cheese
- 1 (8 oz) block cream cheese, softened and cubed
- 1 ½ cups shredded cheddar cheese
Optional Toppings
- Bacon bits
- Green onions
- Extra cheese
- Sour cream
Instructions
- Add Ingredients to Crockpot: Combine the frozen hash browns, finely chopped onion, chicken broth, cream of chicken soup, garlic powder, black pepper, and a pinch of salt into your crockpot. Stir everything together until well mixed.
- Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be tender and the soup hot and slightly thickened by the end of this time.
- Add and Melt Cheeses: Stir in the softened cream cheese cubes and shredded cheddar cheese. Mix well until the cheeses fully melt and blend smoothly into the soup. Keep the lid on and let it cook for another 15 to 20 minutes, stirring occasionally to maintain a creamy consistency.
- Adjust Seasoning and Serve: Taste the soup and add more salt or pepper if needed. Serve hot, topped with your favorite garnishes like bacon bits, green onions, extra cheese, or sour cream for extra flavor and texture.
Notes
- For a thicker texture, mash some of the potatoes directly in the crockpot before adding the cheese.
- This soup reheats very well, making it ideal for meal prep and leftovers.
- Check labels on canned soup to ensure gluten-free if needed.
