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
Scale
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.
