This easy Crockpot Potato Soup with HashBrowns is a comforting dish that’s perfect for busy days. It’s a simple recipe that doesn’t require much prep time, and it’s made with ingredients you might already have in your kitchen. Just toss everything into the crockpot, and let it cook while you go about your day. When you’re ready to eat, you’ll have a creamy, hearty soup that’s great for lunch or dinner.
| Servings | Total |
| 8 | 1hr 10mins |
History of Crockpot Potato Soup with HashBrowns
Crockpot potato soup has been a staple in many kitchens for years. It’s a dish that became popular when crockpots, or slow cookers, became a common household appliance in the 1970s. The addition of hashbrowns to this soup likely came about as a way to simplify the recipe further, making it even easier for busy home cooks to prepare a satisfying meal with minimal effort.
Why Crockpot Potato Soup with HashBrowns
This recipe is loved because it’s incredibly easy to make and produces a delicious, creamy soup that feels like comfort in a bowl. The use of hashbrowns saves time since you don’t need to peel or chop potatoes. It’s a dish that’s perfect for a cold day or when you’re craving something warm and filling.
What is Crockpot Potato Soup with HashBrowns Made of?
Crockpot Potato Soup with HashBrowns is made of simple ingredients like frozen hashbrowns, chicken broth, cream of chicken soup, cream cheese, and seasonings. These ingredients come together in the slow cooker to create a rich and creamy soup that’s both hearty and flavorful.
What to have with Crockpot Potato Soup with HashBrowns
This soup pairs well with a fresh salad, crusty bread, or a grilled cheese sandwich. You can also serve it with a side of roasted vegetables or a light dessert to round out the meal.
Is Crockpot Potato Soup with HashBrowns Healthy?
While this soup is comforting and delicious, it’s more of an indulgent dish due to the creamy ingredients. However, you can make it healthier by using reduced-fat cream cheese and low-sodium chicken broth. Adding extra veggies like carrots or celery can also boost its nutritional value.
Kitchen Equipment
- Crockpot (slow cooker)
- Measuring cups and spoons
- Mixing bowl
- Spoon for stirring
- Ladle for serving
Ingredients
- 1 bag (32 oz) frozen hashbrowns
- 1 can (10.5 oz) cream of chicken soup
- 1 block (8 oz) cream cheese, softened
- 4 cups chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: bacon bits, green onions, additional shredded cheese
Directions:
- In a mixing bowl, combine the cream of chicken soup, softened cream cheese, garlic powder, salt, and pepper. Mix until smooth.
- Add the frozen hashbrowns to the crockpot. Pour in the chicken broth, then stir in the cream cheese mixture until well combined.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the hashbrowns are tender and the soup is creamy.
- About 30 minutes before serving, stir in the shredded cheddar cheese. Let it melt into the soup, stirring occasionally.
- Once the cheese is fully melted and the soup is hot, ladle it into bowls. Top with bacon bits, green onions, or extra cheese if desired.
Tips
- For a thicker soup, you can add a small amount of instant potato flakes.
- If you prefer a smoother texture, use an immersion blender to puree part of the soup.
- Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion
This Easy Crockpot Potato Soup with HashBrowns is a simple, satisfying meal that’s perfect for busy days. With minimal prep and a short list of ingredients, you can have a delicious, comforting soup ready with little effort. Whether you’re serving it to your family or enjoying it on your own, this soup is sure to be a hit.
MORE RECIPES
Easy Crockpot Potato Soup with HashBrowns
Equipment
- CrockPot/Slow cooker
- Measuring cups and spoons
- Mixing bowl
- Spoon for stirring
- Ladle for serving
Ingredients
- 1 bag (32 oz) frozen hashbrowns
- 1 can (10.5 oz) cream of chicken soup
- 1 block (8 oz) cream cheese, softened
- 4 cups chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional toppings: bacon bits, green onions, additional shredded cheese
Instructions
- In a mixing bowl, combine the cream of chicken soup, softened cream cheese, garlic powder, salt, and pepper. Mix until smooth.
- Add the frozen hashbrowns to the crockpot. Pour in the chicken broth, then stir in the cream cheese mixture until well combined.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the hashbrowns are tender and the soup is creamy.
- About 30 minutes before serving, stir in the shredded cheddar cheese. Let it melt into the soup, stirring occasionally.
- Once the cheese is fully melted and the soup is hot, ladle it into bowls. Top with bacon bits, green onions, or extra cheese if desired.