Crockpot Potato Soup with Hash Browns

Crockpot Potato Soup with Hash Browns

I've always loved potato soup, but I'd rather do just about anything that stand in the kitchen peeling potatoes. This crockpot potato soup is made with frozen diced hash browns and it makes life so easy! All the same flavor as my beloved potato soup, just as thick and cheesy, and so much quicker to throw together in the morning.

Course Soup

Cuisine American

Prep Time 10

Cook Time 6 30

Total Time 6 40

Servings

Calories 462kcal

Author Karly Campbell

Ingredients

32 ounces frozen Southern hash browns the cubed kind
1 small yellow onion finely chopped
3 cloves garlic minced
4 cups chicken broth
10 ounces cream of celery soup
2 teaspoons salt
1 teaspoon cracked pepper
8 ounces cream cheese room temperature
8 ounces cheddar freshly shredded
Bacon, cheddar, sour cream, green onions for topping

Instructions

Add the frozen hash browns, onion, garlic, chicken broth, cream of celery soup, salt, and pepper to the slow cooker.
Cover and cook on low for 6 hours, until the potatoes are very tender and soft. They should fall apart a bit as you stir them when done cooking. For a more smooth consistency, stir and mash the potatoes. For a more chunky consistency, just stir gently to incorporate everything.
Add the block of cream cheese to the slow cooker and stir to begin melting the cream cheese into the soup. Cover and continue cooking on low for 30 minutes to an hour, stirring occasionally, until the cream cheese is fully melted.
Add the freshly shredded cheddar to the soup and stir to melt. It should melt quickly into the soup.
Serve hot with your desired toppings.

Notes

You can also use cream of chicken, cream of mushroom, or cream of potato soup in place of the cream of celery, if desired.

Add diced ham to make this even more filling, if desired.

The onions can be left out for picky eaters. Just add in a couple teaspoons of onion powder instead to give it a bit of flavor.

Using freshly shredded cheddar is key here. Pre-shredded cheese won’t melt as nicely into the soup.

For leftovers, the soup will separate a bit with liquid on top and a more solid chunk on bottom. Just give it a quick stir before and during reheating and it will come back together nicely.

Nutrition