With just a few minutes of prep, you can let the slow cooker do the work, filling your home with the inviting aroma of a warm, homemade potato soup. Whether you’re hosting friends or gathering your family around the table, this potato soup is a heartwarming way to welcome loved ones with a nourishing, cozy dish.
Gina’s Recipe Highlights For Hash Brown Potato Soup
This easy potato soup recipe is rich, creamy, and packed with comforting flavors that make every spoonful satisfying. It’s completely beginner-friendly, requiring just a handful of simple ingredients and a crock pot, so you can let it simmer while you focus on your guests. With only 5 minutes of prep, this crock pot potato soup using hash browns is a true time-saver, perfect for busy days or last-minute gatherings.
It’s incredibly budget-friendly since it uses pantry staples like frozen hash browns and broth to create a hearty dish.
Family loved this! So easy too. Thank you for the recipe.
— Emily
Tips Before You Get Started
- Let the cream cheese soften at room temperature for at least 30 minutes before mixing to ensure a smooth, creamy texture. If you’re short on time, microwave it in 10-second bursts until soft.
- Pre-measure the diced onions, chicken broth, and cream of chicken soup so everything comes together quickly.
- The only equipment you need is a slow cooker, but an immersion blender is a great option if you prefer a smoother consistency.
Ingredient Tips For Hash Brown Potato Soup
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Cream cheese: Use full-fat for the creamiest texture.
- Cream of chicken soup: Choose a quality canned soup. Many times cheaper ones are not as rich and creamy.
- Hash browns: Choose shredded hashbrowns for even cooking. No need to thaw them.
- Chicken broth: Choose your favorite brand. I sometimes use chicken bone broth too.
- Onion: Yellow onion provides the perfect balance, and it is not too spicy.
How To Make Hash Brown Potato Soup
This crockpot potato soup couldn’t be easier to make, and the slow cooker does all the work for you.
Step 1: Combine Ingredients
In a mixing bowl, combine the cream cheese and cream of chicken soup. Whisk these ingredients together until they are completely smooth and well combined. Next, add the hash browns, diced onions, chicken broth, salt, and pepper to the creamy mixture. Stir all of the ingredients together until they are evenly distributed throughout.
Step 2: Cook The Soup
Pour the soup mixture into the slow cooker, cover, and set it to low for 6 hours or on high for 3-4 hours if you need it ready faster.
To serve, ladle it into bowls and top with your favorite garnishes. Shredded cheese, crispy bacon bits, fresh green onions, and a dollop of sour cream are always a hit.
Pro Tip: For extra creaminess, use an immersion blender to puree the soup for about a 30 seconds right in the slow cooker. Don’t over mix or the soup will get gummy. Or you can remove half of the soup, blend it, then stir it back in for a more rustic texture.
Tips And Variations
- If you want the soup lower in fat, use reduced-fat cream cheese.
- Stir in shredded cheddar, gouda, or pepper jack for extra richness.
- Mix in a little bit of hot sauce, red pepper flakes, or pickled sweet jalapeños for a little heat.
- Add veggies like corn or diced celery for extra flavor and nutrition.
- Stir in crumbled bacon or diced ham before serving for a smoky, savory boost.
- Add shredded chicken for a hearty version.
Storage And Reheating Instructions
If you have leftover potato soup, allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
When ready to enjoy, reheat the soup using any of these methods:
- Stovetop (for larger portions): Use low to medium heat and stir occasionally to prevent sticking. I usually need to add a little milk when reheating.
- Microwave (for quick, single servings): Heat in 1-minute intervals, stirring between each, until warmed through.
- Oven (for small gathering): Pour into an oven-safe dish, cover with foil, and heat at 350 degrees Fahrenheit for about 20-30 minutes, stirring halfway through. If it’s thick, add a splash of milk or half-and-half.
Yes! Simply use 4 cups of peeled and diced Russet or Yukon Gold potatoes instead of a 32-ounce bag of frozen hash browns. Increase cooking time slightly or parboil the potatoes for 7 minutes before adding them to the slow cooker.
Mash some of the potatoes with a fork or let the soup simmer uncovered for 20 minutes to thicken.
Stir in instant mashed potatoes or a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).
Favorite Kitchen Tools For Entertaining
Buy Now → Hospitality Tips
Make It A Meal: This soup pairs wonderfully with my easy crusty bread, a Green Jacket Salad, or even a simple pulled pork sandwich for a complete meal.
Make-Ahead Tip: For an effortless start, add all ingredients (except cream cheese) to the slow cooker insert, cover, and refrigerate overnight. When ready to cook, place the insert in the slow cooker and turn it on.
Hosting Tip: Serve this soup in a bread bowl for an extra cozy and impressive presentation.
Biblical Hospitality Reflection
When you serve this simple creamy potato soup, remember that the most important thing isn’t the perfect table setting or a flawless meal—it’s the warmth of your presence and the love you extend to those gathered. Whether you’re feeding family, friends, or even a neighbor in need, your table becomes a place where God’s provision and kindness are displayed. Be encouraged! Your hospitality, no matter how simple, is a reflection of God’s open arms to us all.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Creamy Crock Pot Potato Soup From Hash Browns
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 8 ounces cream cheese, softened
- 10 ounces can cream of chicken soup
- 32 ounces bag frozen hash browns
- 32 ounces chicken broth
- ½ cup onion, diced
Instructions
Prepare the Creamy Base
- Let the cream cheese soften at room temperature or microwave it for a few seconds until soft.8 ounces cream cheese
- In a large bowl, whisk together the cream cheese and cream of chicken soup until smooth.10 ounces can cream of chicken soup
Assemble the Soup
- Stir in the frozen hash browns, diced onions, and chicken broth. Mix until well combined. Add salt and pepper to taste.32 ounces bag frozen hash browns, ½ cup onion, 32 ounces chicken broth
- Pour the mixture into the slow cooker.
Cook the Soup
- Cover and cook on low for 6 hours, until the potatoes are tender.
Blend for a Creamy Texture (Optional)
- Use an immersion blender to puree the soup for about a minute. If you prefer a chunkier texture, remove half the soup, blend it, then stir it back in.
Serve & Enjoy
- Serve warm with your favorite toppings like shredded cheese, bacon, or green onions.
Notes
Crumbled bacon
Shredded cheese (cheddar, gouda, or pepper jack)
Chopped green onions or fresh chives
1 cup diced ham (mix in just before serving)
Pickled sweet jalapeños
A dollop of sour cream Storage & Reheating
Refrigerate:
Let the soup cool to room temperature before transferring it to an airtight container.
Store in the fridge for up to 3 days.
Reheating Leftovers:
Stovetop: Heat on low-medium, stirring often, until warmed through.
Microwave: Reheat in 1-minute intervals, stirring in between.
Oven: Cover with foil and bake at 350°F for 20-30 minutes, stirring halfway.
Tip: If the soup is too thick when reheating, adjust the consistency by adding milk, half-and-half, chicken broth, or almond milk in 1-cup increments until desired consistency is reached.
Looks delicious can’t wait to make it
Joan, I hope you enjoy it. It’s great on busy nights for us and easy enough the kids could help make it.
Is the serving size correct at 1 gram? That is almost nothing. Should it be 1 cup?
Kelly, Yes one cup is a serving. I went in and corrected the recipe serving size. Thanks for letting me know.
I am confused based on the list of ingredients and steps to make this recipe there is no mention of using heavy cream, but in the section for Gina’s Tips for Recipe Success -under Less Calories – To make this soup lower in calories, use skim milk or unsweetened almond milk instead of heavy cream.
Was Heavy Cream missing from the ingredients list and steps?
Dee, you are right that was confusing, this was about reheating instructions not low calorie options. (If your leftover potato soup is too thick when reheating, you can easily adjust the consistency by adding one of the following in 1-cup intervals until the desired consistency is achieved: milk, 1/2 and 1/2, chicken broth, or almond milk.) I have updated the recipe card to reflect the corrections. I also added in the post, information about storing leftovers and reheating tips.
Family loved this! So easy too. Thank you for the recipe.
Emily, thanks for sharing. I put your comment as a star review at the top of the post!