Easy Crockpot Potato Soup with HashBrowns
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.
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.