There’s nothing quite like a steaming bowl of potato soup from hash browns on a chilly evening. The best part? You don’t have to peel or chop a single potato. Using frozen hash browns, this recipe comes together with just a few minutes of prep, then simmers away while you focus on other things. It’s rich, creamy, and hearty enough to feed a crowd without stress.
I like how this soup fits so easily into hosting. It’s one of those meals that feels homemade and comforting, yet it doesn’t keep you stuck in the kitchen. You can stir it together, set the pot, and be free to tidy the table or enjoy time with friends while the soup cooks.
Potato Soup From Hash Browns
This recipe is a true crowd-pleaser. The flavor is creamy, savory, and perfectly cozy, with just the right balance of cheese and tender potatoes. It’s beginner-friendly and easy, with only five minutes of prep using pantry staples. Frozen hash browns and canned soup make it budget-friendly, and you can easily customize it with vegetable broth, dairy-free alternatives, or extra cheese for indulgence. It’s flexible, cozy, and guaranteed to bring smiles around the table.
Family loved this! So easy too. Thank you for the recipe.
— Emily
Ingredient Notes
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.
- Frozen hash browns: I like shredded, but diced hash browns work too. No need to thaw.
- Chicken broth: A good-quality chicken broth adds rich flavor. Use vegetable broth if you want a vegetarian option. Bone broth adds extra richness.
- Cream of chicken soup: For variety, cream of mushroom or celery works. Gluten-free condensed soups are available, too.
- Cream cheese: Full-fat melts creamiest, but low-fat or dairy-free cream cheese substitutes well. Let it sit at room temperature, or microwave it in short bursts, so it melts smoothly.
- Onion: Yellow onion brings a mild sweetness that balances the creaminess.
How To Make Potato Soup From Hash Browns
Prepare Creamy Base & Add Everything
Let the cream cheese soften, then whisk it together with the cream of chicken soup in a large bowl until smooth and creamy. This step keeps your soup from having lumps later.
Stir in the frozen hash browns, diced onions, and chicken broth. Season with salt and pepper to taste, then pour the mixture into your slow cooker.
Cook Low and Slow
Cover and cook on low for about 6 hours, or on high for 3 to 4 hours. The potatoes should be tender and the soup fragrant and steamy.
For a silky texture, blend part of the soup with an immersion blender and stir it back in. For a rustic, chunky style, simply ladle into bowls. Top with cheese, bacon, or green onions before serving.
Yes, but it’s best to freeze before adding cream cheese. Stir cream cheese in after reheating for the best texture.
If it’s too thick, add broth or milk. If too thin, let it simmer uncovered until it reduces, or stir in instant potato flakes.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use veggie broth and dairy-free cream cheese for a vegetarian version. Choose gluten-free condensed soup or make your own white sauce base if needed.
Flavor Enhancements: Stir in garlic powder, dried thyme, or smoked paprika. Add sautéed garlic or celery for an aromatic boost.
Add-ins: Bulk it up with diced ham, shredded rotisserie chicken, or even cooked crumbled bacon. Corn adds sweetness, and jalapeños or a dash of hot sauce give a gentle kick.
Cheese options: Try cheddar, gouda, or pepper jack for different flavor profiles.
Hosting tip: Double the recipe for a crowd, then serve with a toppings bar (bacon, green onions, cheese, sour cream) so guests can customize.
Your Hospitality Challenge
If you work from home, you know how isolating and screen-heavy the days can feel. This week, turn that routine into a ministry opportunity by inviting a coworker, friend, or neighbor to join you for a warm, screen-free lunch. Use this creamy potato soup as the centerpiece of your time together, maybe paired with Easy Sourdough Discard Biscuits: Flaky and Buttery for dipping, a side of Classic Creamy Southern Coleslaw Recipe to add something crisp and fresh to the table, and finish the meal with something sweet like Easy Bisquick Peach Cobbler: Just 10 Minutes of Prep.
Text someone you know who also works remotely or may be eating lunch alone, and offer them a seat at your table. No pressure, no polish, just an hour of intentional presence, real food, and meaningful connection. Let your home become a quiet haven in the middle of the workday hustle.
More Easy Weeknight Soups
- Slow Cooker Chicken Pot Pie Soup: Creamy, Cozy Comfort
- Sweet and Spicy Southern Chili Recipe
- Bold Green Chili Chicken Soup Recipe
- Cheesy Hamburger Potato Soup (Crockpot or Stovetop)
- Hearty Crock Pot Hamburger Vegetable Soup
I hope this potato soup from hash browns brings comfort and joy to your table. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Crock Pot Potato Soup From Hash Browns
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Ingredients
- 8 ounces cream cheese, softened
- 10 ounces cream of chicken soup, can
- 32 ounces frozen hash browns, bag
- 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 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 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. Be careful not to overcook as the soup will become to thick and gummy.
- 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
- Serve warm with your favorite toppings like shredded cheese, bacon, or green onions.
Gina’s Notes and Tips
- Refrigerator: Let the soup cool completely before transferring to an airtight container. It will keep well up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw in fridge before reheating. (Tip: if freezing, add cream cheese after reheating for best texture).
- Reheating: Warm on the stovetop over low to medium heat, in the microwave in 1-minute intervals, or covered in the oven at 350°F for 20 to 30 minutes. Stir occasionally and add a splash of broth or milk if the soup has thickened.
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!
Am I correct that this would not freeze well?
Yes, this soup can be frozen, but with a little care. Because it has cream cheese the texture can sometimes separate when thawed. To keep it creamy and smooth:
Cool completely first before freezing.
Store in portions in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion.
Freeze up to 2 months for best flavor and texture.
When you’re ready to enjoy it again:
Thaw in the fridge overnight (not on the counter).
Reheat gently on the stovetop over low to medium heat, stirring often. Add a splash of milk, half-and-half, or broth if it looks too thick.
Optional refresh: Stir in a little fresh cream cheese or shredded cheese at the end to bring back the creamy texture.
Pro Tip: If you know ahead of time that you’ll want to freeze part of the batch, cook the soup without the cream cheese, freeze it, then stir in softened cream cheese when reheating. This gives the best results.