Easy Crock Pot Hash Brown Potato Soup
Creamy, cheesy and loaded with flavor, this slow cooker hash brown potato soup is the ultimate comfort food that brings all the rich, homemade taste you crave with hardly any effort.
Crock Pot potato soup made with frozen hash browns is a cozy, no-fuss meal that’s perfect for busy days—just toss everything in and come back to a warm, hearty dinner the whole family will love.
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I love a hearty bowl of soup, and potato soup has always been one of my go-to comfort foods—especially when the weather turns chilly or we’ve had a long, busy day.
There’s just something so satisfying about a warm, creamy bowl of soup that hits the spot every time.
If you’ve been around here for a while, you know I’m all about finding smart shortcuts in the kitchen.
Life gets hectic, but that doesn’t mean we have to settle for takeout every night. Our families still deserve homemade meals, even when time is tight.
That’s where this Crock Pot hash brown potato soup comes in. It’s rich, creamy and comforting, but also incredibly easy to make thanks to a few store-bought helpers.
One of my favorite hacks for this recipe is using frozen diced hash browns. No peeling, no chopping—just open the bag and toss them in.
It’s the perfect time-saver when you want homemade flavor without all the prep.
This slow cooker hash brown potato soup is exactly the kind of cozy meal I like to have cooking in the background on a busy weekday or a laid-back Sunday.
More Crock Pot Comfort Food Recipes You’ll Love:
- Crock Pot Sausage and Potato Casserole
- Crock Pot Chicken and Bisquick Dumplings
- Crock Pot Chicken and Gravy
- Crock Pot Country Style Ribs
- Crock Pot Chicken and Stuffing Casserole
Slow Cooker Potato Soup Made with Frozen Hash Browns
When it comes to making Crock Pot hash brown potato soup, I prefer using the diced hash browns—sometimes labeled as “southern style” hash browns.
They hold their shape nicely in the soup and give it that hearty, chunky texture I love. That said, if you prefer, shredded hash browns will work just fine too–the result may just be a little less chunky.
The best part? No need to thaw the potatoes ahead of time. Just open the bag and pour them straight into the Crock Pot while they’re still frozen.
It makes prep even easier, which is always a win in my book!
If you don’t have a Crock Pot, check out my recipes for Instant Pot Potato Soup with Frozen Hash Browns and Stove Top Hash Brown Potato Soup.
More Soup Recipes Using Potatoes:
- Homemade Broccoli Potato Soup
- Instant Pot Cheeseburger Soup
- Instant Pot Potato Leek Soup
- Potato Corn Chowder
How to Make Crock Pot Hash Brown Potato Soup
It’s really easy to whip up this cozy meal.
Ingredients You’ll Need
- Frozen Diced Hash Browns
- Chicken Broth
- Homemade Cream Of Chicken Soup (or Canned Condensed)
- Milk
- Cream Cheese
- Black Pepper
- Shredded Cheese (such as Colby Jack or Cheddar)
- Optional Toppings: Shredded Cheese, Crumbled Bacon Bits, Sour Cream, Chives
How to Make It:
Find the full printable recipe available below
Add ingredients to the slow cooker. First, you’ll add frozen hash browns to the slow cooker, followed by chicken broth and cream of chicken soup.
Give everything a good stir to combine.
Combine cream cheese and milk in a blender. Blend them together until smooth, then pour the mixture into the slow cooker.
If you don’t have a blender, you can add cut the cream cheese into small chunks and add it that way, along with the milk. But I find that blending them together really helps the cream cheese melt and become incorporated into the soup easier.
Cook the soup. Next, you’ll cook on low for 5-6 hours, stirring halfway through, until the potatoes are tender.
Remove lid and add shredded cheese to the soup. Stir until cheese has melted into the soup.
Turn the slow cooker off, then let the soup sit for about 15 minutes to thicken slightly.
Top and serve. Last, you’ll serve the soup while it’s nice and hot, with toppings of choice, and enjoy.
Feel free to serve some doctored-up Jiffy cornbread on the side!
Notes and Adaptations
- I like to use homemade cream of chicken soup, but you can substitute a can of condensed cream of chicken soup if you prefer.
- If you have a couple of minutes to grate your own cheese, it will melt much better than store-bought shreds.
- Leftover soup should be stored in an airtight container in the refrigerator for up to 3-4 days.
Recommended Equipment
Crock Pot Hash Brown Potato Soup
Ingredients
- 32 ounce frozen diced hash browns (sometimes called "southern" hash browns)
- 4 cups chicken broth
- 2 cups homemade cream of chicken soup (or 1 can condensed cream of chicken soup)
- 1/2 cup milk
- 8 ounce cream cheese, softened
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheese such as Colby Jack or Cheddar
- optional toppings, as desired: shredded cheese, crumbled bacon bits, chives, etc.
Instructions
- Add frozen hash browns to the slow cooker, followed by chicken broth and cream of chicken soup. Give everything a good stir to combine.
- In a small blender, combine cream cheese and milk. Blend until smooth, then pour into the slow cooker. (Alternatively, you can cut the cream cheese into small cubes and add them directly to the slow cooker, along with the milk).
- Add the black pepper, then stir to combine.
- Place the lid on the slow cooker and turn it on low. Cook for 5-6 hours, stirring halfway through, until the potatoes are tender.
- Remove lid and add shredded cheese to the soup. Stir until cheese has melted into the soup. Turn the slow cooker off, then let the soup sit for about 15 minutes to thicken slightly. Serve hot, with toppings of choice, and enjoy.
Notes
- I like to use homemade cream of chicken soup, but you can substitute a can of condensed cream of chicken soup if you prefer.
- If you have a couple of minutes to grate your own cheese, it will melt much better than store-bought shreds.
- Leftover soup should be stored in an airtight container in the refrigerator for up to 3-4 days.
Equipment
Nutrition
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