Crockpot Potato Soup With Frozen Hash Browns – Let me paint you a picture: It was one of those dreary winter afternoons. You know, the kind where your energy levels hit rock bottom, and even thinking about dinner feels like too much. My kids were whining, I hadn’t planned a thing, and the freezer? Well, it wasn’t exactly inspiring… until I saw the bag.
Frozen hashbrowns. Sitting there, like a beacon of lazy cooking hope. It sparked something—an idea for a soup that didn’t ask much of me but still delivered all the warm, cozy vibes I desperately needed.
I threw in whatever I could find—cheese, bacon (because, of course, bacon), and a can of cream of chicken soup. By dinner, the slow cooker had worked its magic, and my house smelled amazing. My youngest took one bite, gave me this dramatic “Mmmm,” and declared it the best soup I’d ever made. That’s saying a lot since he’s the family critic.
Now? This Crockpot Potato Soup with frozen hashbrowns is a staple in our house. It’s my “mom needs a win” meal, and honestly, it never lets me down.
Why You’ll Love This Crockpot Potato Soup With Frozen Hash Browns Recipe?
First of all, let’s be real—comfort food wins every time. And this soup? It’s like a comfy cloak for your taste buds.
- It’s ridiculously easy. Dump it all in and let the Crockpot handle the heavy lifting. You don’t even have to thaw the hashbrowns.
- Budget-friendly? Oh, yeah. You’re basically utilizing pantry staples and whatever cheese is in your fridge.
- Totally customizable. Want to swap bacon for ham or make it vegetarian? Do it. No critique here.
- Family-approved. If my picky eater gives it two thumbs up, chances are your crew will, too.
And, let’s not forget: it’s topped with cheese and bacon. Enough said.
Ingredient Notes:
Let’s break it down because, honestly, every ingredient here earns its spot.
- Frozen Hashbrowns: These are the MVP. No peeling, chopping, or effort required. Just dump and go.
- Cream of Chicken Soup: Adds that velvety texture and savory punch. Not a fan? Cream of mushroom works, too.
- Chicken Broth: This is where you control your destiny—thicker soup, less broth; thinner soup, add more.
- Bacon: Ah, bacon. The smoky, crispy little hero of this dish. Leftover ham works, but is it bacon?
- Cheddar Cheese: This one’s a no-brainer. Sharp cheddar melts beautifully, but honestly, use what you’ve got. Gouda? Sure. Mozzarella? Why not?
- Heavy Cream: The secret weapon. It makes the soup creamy and luxurious. Milk is okay if you must, but heavy cream is where it’s at.
- Salt and Pepper: Taste, adjust, repeat.
Pro Tip: Feeling adventurous? Toss in a pinch of garlic powder or paprika for a little extra oomph.
How To Make Crockpot Potato Soup With Frozen Hash Browns?
This isn’t rocket science—it’s soup. But here’s how to nail it:
- Dump and Stir: Grab your slow cooker and throw in the frozen hashbrowns, cream of chicken soup, and chicken broth. Stir it all together, making sure those potatoes are fully coated. Add the bacon bits (or ham), and don’t skimp—this is where the flavor starts.
- Set It and Forget It: Put on the lid, set your Crockpot to low (5-6 hours) or high (3-4 hours), and walk away. I’m serious—go binge-watch something or take a nap. The soup doesn’t need you hovering.
- The Creamy Finale: About 30 minutes before serving, stir in the heavy cream and most of the cheese. This is where it goes from “good” to “OMG amazing.” Taste-test for seasoning and add more salt or pepper if needed.
- Serve It Up: Ladle the soup into bowls and top with the rest of the cheese, a dollop of sour cream, some crispy bacon, and maybe a sprinkle of chives if you’re feeling fancy. Then grab a spoon and enjoy the magic.
Want To Save This Recipe?
Storage Options:
Soup leftovers? Yes, please. Here’s how to keep them tasting fresh:
- Fridge: Store in an airtight container for up to 3 days. When reheating, add a splash of broth or cream to revive that creamy texture.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave. Pro tip? Label your container—mystery soup is no fun.
Variations and Substitutions:
This recipe is super forgiving. Here’s how to make it work for you:
- Change the protein: Swap the bacon for ham, turkey bacon, or even cooked sausage.
- Go veggie: Use vegetable broth and skip the meat. Add some corn, peas, or diced carrots for color.
- Cheese swap: Gouda, Swiss, or even a spicy pepper jack are great options.
- Spice it up: A dash of hot sauce or a sprinkle of cayenne can bring the heat.
What to Serve with Crockpot Potato Soup With Frozen Hash Browns?
Pairing this soup is like accessorizing an outfit—it makes everything better:
- Crusty Bread: Perfect for soaking up every last drop.
- Side Salad: A light green salad with a tangy vinaigrette balances the richness.
- Roasted Veggies: Try broccoli, Brussels sprouts, or even roasted sweet potatoes.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! In fact, the flavors get even better as it sits. Just reheat gently on the stove or in the Crockpot.
Can I use fresh potatoes instead of frozen hashbrowns?
Sure thing! Just dice them into small cubes so they cook evenly. It’s a little more work, but totally worth it if that’s what you’ve got on hand.
How can I make this soup thicker?
Easy fix—mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the soup. Let it cook for another 10 minutes, and voilà—thicker soup.
So, are you ready to give this a go? Trust me, once you try it, you’ll wonder how you lived without this Crockpot Potato Soup in your life. Let me know how you tweak it—I love hearing your ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crockpot Potato Soup With Frozen Hash Browns
Ingredients
- 32 oz frozen hashbrowns 1 bag
- 1 can 10.5 oz cream of chicken soup (or cream of mushroom, as preferred)
- 32 oz chicken broth adjust based on desired thickness
- 6 –8 slices bacon precooked and crumbled (or diced ham as an alternative)
- 2 cups cheddar cheese shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Base: In a slow cooker, combine the frozen hashbrowns, cream of chicken soup, and chicken broth. Stir thoroughly to ensure the potatoes are evenly coated. Add the crumbled bacon or diced ham, mixing it evenly throughout.
- Cook the Soup: Cover the slow cooker with its lid and set it to cook on low for 5–6 hours. For a quicker preparation, use the high setting and cook for 3–4 hours. Avoid removing the lid during cooking to maintain consistent heat.
- Add the Cream and Cheese: Thirty minutes before serving, stir in the heavy cream and 1.5 cups of the shredded cheddar cheese. Mix well to incorporate these ingredients fully, allowing the soup to thicken and achieve a creamy consistency.
- Final Touches: Before serving, taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into individual bowls and top with the remaining cheese. Garnish with additional crumbled bacon, a dollop of sour cream, and chopped chives, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
