Slow Cooker Hash Brown Potato Soup
Slow Cooker Hash Brown Potato Soup is a creamy, cheesy, retro-inspired soup made with simple pantry staples. A cozy dinner recipe.
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Servings: 8
Calories: 310kcal
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.
Nutrition
Serving: 1.5cups | Calories: 310kcal