Crock Pot Potato Soup From Hash Browns

5 Ingredient Crockpot Potato Soup with bacon, cheese and onions

Potato soup from hash browns is a creamy, comforting soup that’s quick to prepare with frozen potatoes, broth, and cheese. This easy recipe can be made in the slow cooker, stovetop, or Instant Pot, making it perfect for busy nights or casual gatherings. Serve it with your favorite toppings for a hearty, family-friendly meal that brings everyone together.

Cuisine American

Keyword 5 ingredient crock pot potato soup

Prep Time 5

Cook Time 6

Total Time 6 5

Servings cups

Calories 188

Author Gina Dickson

Equipment

Slow Cooker Digital Programmable with Temp Probe

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.

Notes

Storage and Reheating

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.

Nutrition