Slow Cooker Hash Brown Potato Soup is creamy, cheesy, and full of hearty potato flavor. Using convenient ingredients like frozen hash browns and canned soup saves you time and effort in the kitchen. This classic Crockpot Hash Brown Potato Soup is the kind of comfort food that takes me right back to family dinners in the ’80s and ’90s, when a bag of frozen hash browns and a can of cream soup were pantry staples in so many homes! They still are in mine!
Crockpot Potato Soup with Hash Browns
If you grew up with a slow cooker bubbling away on the counter, chances are you had a version of this potato soup recipe.
Easy soup recipes like this were popular because they stretched a budget, didn’t require fancy ingredients, and made enough to feed the family.
Today, this easy potato soup still hits all the right notes, so comforting, simple, and deliciously old-fashioned.
Why You’ll Love This Potato Soup Recipe
- Uses simple, budget-friendly ingredients from the pantry and freezer.
- Rich, creamy, and cheesy, true comfort food.
- The crockpot does the work, leaving you free to do other things.
- Perfect for family dinners, potlucks, or cozy weekends at home.
- Tastes just like the classic potato soups many of us grew up with.
There’s something wonderfully retro about a cozy crock pot soup made with simple pantry staples.
This potato soup recipe is all about ease and convenience as it uses frozen hash browns, which saves you the time and effort of peeling and chopping potatoes.
With just a handful of affordable ingredients, you can feed the whole crew a hearty, comforting meal without spending much money or time in the kitchen.
Ingredients for Slow Cooker Hash Brown Potato Soup
Exact amounts needed are in the recipe card below.
Soup Base
- Frozen Hash Browns (diced or shredded)
- Yellow Onion
- Cream of Chicken Soup (or celery, mushroom)
- Sour Cream
- Salt
- Black Pepper
- Garlic Powder
- Low Sodium Chicken Broth
To Finish
- Shredded Cheddar Cheese
- Cooked Bacon
- Cream Cheese
Optional Garnish
- Extra Shredded Cheese
- Extra Bacon Pieces
- Chopped Green Onion
Variations & Tips
- Use Fresh Potatoes: Peel and dice (or shred) them small. You may need a longer cook time.
- Different Meats: Try sausage, ground beef, turkey, or shredded chicken.
- Cream Soup Substitution: Make a simple roux with butter, flour, and milk for a homemade alternative.
- Half Batch: If you don’t want leftovers, simply halve the recipe.
How to Make Crock Pot Hash Brown Potato Soup
- Add the frozen (or thawed) hash browns, diced onion, cream of chicken soup, sour cream, salt, pepper, and garlic powder to your crockpot. Stir well.
- Pour in the chicken broth and stir to combine.
- Cover and cook on Low for 5–6 hours or High for 3–5 hours, until the onion and potatoes are tender.
- Add the cooked bacon, shredded cheddar cheese, and cubed cream cheese. Stir until combined.
- Cover again and cook for another 20–30 minutes, or until the cheeses are melted.
- Serve hot with your choice of garnishes.
Slow Cooker Hash Brown Potato Soup FAQ
Absolutely. Make a roux with butter and flour, whisk in some milk, and cook until thickened.
Yes, just be prepared to extend the cooking time a bit until they’re tender.
I don’t recommend freezing because the texture of potatoes and dairy changes after thawing. Make a half batch if you want less.
Yes, sausage, ground beef, ground turkey, or shredded chicken all taste great.
Yes! To make this Potato Soup vegetarian, simply swap the cream of chicken for the celery or mushroom version, use vegetable broth instead of chicken broth. You can also skip the bacon topping.
Potato Soup Storage & Leftovers
- Refrigerator: Keep in an airtight container up to 3–4 days. Reheat gently, stirring occasionally.
- Freezing: Not recommended—potatoes and dairy can separate. Make a half batch if you want fewer leftovers.
- Tip: Add a splash of milk or broth when reheating if the soup thickens.
If you make this delicious Crockpot Potato Soup with frozen hash browns, let me know! Leave a comment with a star rating. I'd like to hear from you!
Slow Cooker Hash Brown Potato Soup
Equipment
Ingredients
- 1 32-ounce bag Frozen Hash Browns (diced or shredded)
- 1 small Yellow Onion, diced
- 1 10.75-ounce can Cream of Chicken Soup (or celery, mushroom)
- ½ cup Sour Cream
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 4 cups Low Sodium Chicken Broth
To Finish
- 2 cups Shredded Cheddar Cheese
- 7 slices Cooked Bacon, chopped
- 8-ounce block Cream Cheese, cubed
Optional Garnish
- Extra Shredded Cheese
- Extra Bacon pieces
- Chopped Green Onion
Instructions
Prep and Build the Base
- Gather everything together. Dice the onion, measure the other ingredients. If you need to, shred your cheese and cook the bacon.
- To the crockpot, add the frozen (or thawed) hash browns, diced onion, cream of chicken soup, sour cream, salt, pepper, and garlic powder. Mix well.
- Stir in the chicken broth.
- Cover and cook on Low 5-6 hours, or High 3-5 hours, or until the onion and potatoes are tender.
Finish
- Add the cooked bacon, shredded cheddar cheese, and the cream cheese cubes. Stir well to combine.
Slow Cook
- Cover and cook another 20-30 minutes, or until the cheeses are melted.
Serve
- Serve garnished with extra chopped bacon, shredded cheese, and/or chopped green onions on top.
Notes
Storage & Leftovers
- Refrigerator: Keep in an airtight container up to 3–4 days. Reheat gently, stirring occasionally.
- Freezing: Not recommended—potatoes and dairy can separate. Make a half batch if you want fewer leftovers.
- Tip: Add a splash of milk or broth when reheating if the soup thickens.
Did you make this recipe? Let me know!