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A white soup bowl on a white marble cooktop, filled with steaming potato soup. The dish is garnished with crispy bacon bits, sliced green onions, and extra cheddar cheese, adding a pop of color and flavor. A spoon rests beside the bowl, ready for a comforting meal.

Crockpot Hashbrowns Potato Soup Recipe

This Crockpot Potato Soup with Hashbrowns is creamy, cheesy, and ultra-comforting. It’s a dump-and-go recipe perfect for busy days, requiring minimal prep and delivering rich, hearty flavors.
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Prep Time 10 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 15 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 642
Ingredients Equipment Method

Ingredients
  

  • 1 28 ounce package frozen hash brown potatoes, thawed
  • 42 ounces chicken broth
  • 1 10.5 ounce can condensed cream of chicken soup
  • 1 large potato peeled and diced
  • ½ cup chopped onion
  • ½ teaspoon ground black pepper
  • 1 8 ounce package cream cheese, softened and cut into chunks
  • ⅓ cup shredded Cheddar cheese or to taste
  • 2 tablespoons bacon bits or to taste
  • 2 tablespoons sliced green onions or to taste

Equipment

  • Slow cooker (Crockpot)
  • Measuring cups & spoons
  • Knife & cutting board
  • Mixing spoon
  • Ladle

Method
 

  1. Add hashbrowns, chicken broth, cream of chicken soup, diced potato, onion, and black pepper to the slow cooker. Stir to combine.
    A black crockpot on a white marble cooktop filled with thawed hash browns, diced potatoes, chopped onions, and black pepper. A wooden spoon stirs the mixture with chicken broth and cream of chicken soup, combining all the ingredients for a rich, flavorful base.
  2. Cover and cook on low for 6 hours or high for 4 hours until the potatoes are tender.
    A black crockpot on a white marble cooktop with the potato mixture simmering gently after six hours of slow cooking. Steam rises as the potatoes soften and blend into a creamy consistency, preparing the soup for the next ingredients.
  3. Add the softened cream cheese and stir well until fully melted and combined.
    A black crockpot on a white marble cooktop with softened cream cheese chunks being stirred into the hot soup. The cheese melts gradually, creating a rich, velvety texture that enhances the soup’s creamy consistency.
  4. Stir in shredded cheddar cheese and let it melt into the soup.
    A black ladle lifting a scoop of thick, creamy potato soup from the crockpot, showing chunks of soft potatoes coated in the cheesy broth. The ladle is filled with rich, flavorful soup, ready to be served.
  5. Ladle into bowls and top with bacon bits and sliced green onions.
  6. Serve hot with crusty bread or a fresh side salad.
    A white soup bowl on a white marble cooktop, filled with steaming potato soup. The dish is garnished with crispy bacon bits, sliced green onions, and extra cheddar cheese, adding a pop of color and flavor. A spoon rests beside the bowl, ready for a comforting meal.