This crockpot potato soup is the ultimate comfort food—warm, creamy, and ridiculously easy to make! Using frozen hashbrowns saves you tons of time (no peeling or chopping potatoes), and it’s a big hit with kids and adults alike. Whether you’re craving something cozy on a chilly night or need a hands-off dinner for a busy day, this recipe is perfect. Plus, everything cooks together in the crockpot, so the flavors are out of this world. Let’s get started!
What You’ll Need
- 1 bag (30 oz) frozen shredded hashbrowns
- 1 small onion, finely diced
- 1 can (10.5 oz) cream of chicken soup
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Optional toppings: crispy bacon bits, green onions, extra cheese
Pro Tips
- Don’t skip the sour cream! It adds a tangy kick and makes the soup extra creamy.
- Use sharp cheddar for a bolder cheese flavor.
- Kids love toppings—set up a “soup bar” with bacon, cheese, and green onions so they can make their bowls fun.
- If you like thicker soup, mash some of the hashbrowns with a potato masher before serving.
- Double-check your crockpot size—this makes a big batch!
Tools You’ll Need
- Crockpot (6-quart or larger)
- Sharp knife and cutting board (for the onion)
- Ladle for serving
- Potato masher (optional)
Substitutions and Variations
- Swap cream of chicken soup for cream of mushroom for a vegetarian option (use veggie broth too).
- Add diced ham for extra protein.
- Use cubed hashbrowns instead of shredded for a chunkier texture.
Make-Ahead Tips
You can assemble everything in the crockpot the night before, except for the cream, cheese, and sour cream. Store it in the fridge, and when ready, just turn it on and add the creamy ingredients at the end.
Instructions
1. Add Ingredients to the Crockpot
Place the frozen hashbrowns, diced onion, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper into your crockpot. Stir to combine.
2. Cook
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the hashbrowns are tender and everything is heated through.
3. Add Creamy Ingredients
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix well until the cheese is melted and the soup is creamy.
4. Serve and Top
Ladle the soup into bowls and top with crispy bacon, extra cheese, and green onions. Serve hot and enjoy!
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth if it thickens too much.
Wrap-Up
There you have it—an easy, cozy meal the whole family will love. Give this recipe a try and let me know how it turns out! If you have any questions or fun twists you added, drop them in the comments—I’d love to hear from you! 🥣❤️
