There’s something comforting about a warm bowl of potato soup. It’s a dish that evokes feelings of warmth and coziness, making this 5 ingredient potato soup with frozen hash browns the perfect choice for cold weather or anytime comfort food is needed.
Whether you’re a seasoned cook or a beginner, this crockpot potato soup is an easy recipe that turns out perfect every time.
Easy Hash Brown Potato Soup When I’m Short On Time
This potato soup recipe is perfect for feeding a crowd without breaking the bank. With just 5 ingredients, it’s a breeze to whip up in the crockpot, leaving you free to tackle other tasks.
Plus, the ingredients are easy to keep on hand, so you can make this comforting soup anytime the craving strikes.
One key ingredient in this crock pot potato soup recipe is frozen hashbrowns. They not only add a hearty texture but also significantly cut down on preparation time. This makes the dish perfect for busy individuals or those looking for an easy, set-and-forget meal option.
Your 5 Ingredient Grocery List
The great part about making this 5 ingredient potato soup with cream cheese is it’s easy on your grocery budget.
- Frozen hash browns: You do not need to thaw them.
- Cream of chicken soup: do not dilute
- Chicken broth: You could also use chicken bone broth or chicken stock.
- Onion: diced small – I like using a sweet onion like Vidalia. However, a white or yellow onion would be good. A red onion would look a bit obvious in the soup compared to the other types.
- Cream cheese: be sure to allow it to come to room temperature before mixing it with the soup.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Easy Crockpot Potato Soup Step-by-Step
Combine Soup Base
- Allow cream cheese to come to room temperature or soften in your microwave.
- In a large bowl, whisk the cream of chicken soup and cream cheese together until creamy and smooth.
Mixing Hashbrowns
- Stir together the frozen hash browns, diced onions, and chicken broth. Mix until well blended. Salt and pepper to taste.
Cooking and Serving The Soup
- Pour the potato soup mixture into the slow cooker.
- Cook on low for 6 to 8 hours.
- When the soup is done cooking, use an immersion hand blender to puree the soup for a minute.
- If you like chunks of potato in your soup, then scoop out ½ of the soup and use the immersion blender on that. Then, return to the crock pot.
- Serve with shredded cheese, sliced green onions or chives, and bacon sprinkled on top.
Cooking Time Tip
Be sure to cook this crock pot soup only for the required time. If it cooks longer, it tends to get gummy. If this happens, add a bit of half and half.
Topping and Stir In Ideas
- Crumbled bacon
- Shredded cheese: Cheddar, pepper jack, gouda, or other favorite cheese.
- Chopped green onions or fresh-cut chives
- Mix in 1 cup of diced ham just before serving.
- Diced Pickled Sweet Jalapen
- A dollop of sour cream
Gina’s Tips For Recipe Sucess
- Blending: If you do not have a hand blender, you can use a regular blender. Just be careful not to overfill the blender.
- Less Calories: To make this soup lower in calories, use skim milk or unsweetened almond milk instead of heavy cream.
- Add Veggies: You can also add corn or celery for extra flavor and texture.
- What to do with leftovers: Leftover potato soup should be kept in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave before serving.
Serving A Crowd with Loaded Potato Soup
How To Double This Recipe: If you are making this inexpensive 5 ingredient potato soup for a crowd, you can double the recipe and cook it in your crockpot for 4-6 hours. Tap the recipe card 2X or 3X to double or triple then print.
Quicker Cooking Tine: If you need it ready faster, cook it on high for 3-4 hours. Then, for an even creamier soup, add in more extra cream cheese or some whole milk or heavy cream at the end of cooking.
Dinner Party Idea: This soup pairs wonderfully with my easy crusty bread, a Green Jacket Salad, or even a simple pulled pork sandwich. Another great way to serve potato soup is in a bread bowl.
Crock Pot Potluck Ideas
I Want To Answer Your Questions & Hear Your Comments
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
5 Ingredient Crock Pot Potato Soup With Frozen Hashbrowns
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 8 ounce cream cheese, room temperature
- 10 ounce cream of chicken soup, can
- 32 ounce hash browns, bag of frozen
- 32 ounce chicken broth, can or boxed
- ½ cup onion , diced small
Instructions
- Allow cream cheese to come to room temperature or soften in your microwave.
- In a large bowl, whisk the cream of chicken soup and cream cheese together until creamy and smooth.8 ounce cream cheese, 10 ounce cream of chicken soup
- Stir in frozen hash browns, diced onions, and chicken broth. Mix until well blended. Salt and pepper to taste.32 ounce hash browns, 32 ounce chicken broth, ½ cup onion
- Pour the potato soup mixture into the slow cooker.
- Cook on low for 6 hours.
- When the soup is done cooking, use an immersion hand blender to puree the soup for a minute. If you like bits of potato in your soup, then scoop out ½ of the soup and use the immersion blender on that. Then return to the crock pot.
- Serve with shredded cheese and bacon sprinkled on top.
Notes
- Crumbled bacon
- Shredded cheese: Cheddar, pepper jack, gouda, or other favorite cheese.
- Chopped green onions or fresh-cut chives
- Mix in 1 cup of diced ham just before serving.
- Diced Pickled Sweet Jalapen
- A dollop of sour cream
- Blending: If you do not have a hand blender, you can use a regular blender. Just be careful not to overfill the blender.
- Less Calories: To make this soup lower in calories, use skim milk or unsweetened almond milk instead of heavy cream.
- Add Veggies: You can also add corn or celery for extra flavor and texture.
- What to do with leftovers: Leftover potato soup should be kept in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave before serving.
Leave a Comment & Rate this Recipe
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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.