This is nothing more comforting than Potato Soup! This Crockpot Potato Soup with Hash Browns is easy to make and it just might become your favorite Crockpot potato soup. Topped with bacon, cheddar cheese, and green onions! This is like having your baked potato and all of your favorite toppings served up in a bowl.
Easy Crockpot Potato Soup with Hash Browns
If you are a fan of potato soup but don't have the time to peel and chop red, gold, or brown potatoes before making dinner then this recipe is made for you! I am always on the lookout for ways to make delicious dinners easy to make that are filled with flavor but don't take hours to prepare.
Swapping frozen hashbrowns for traditional russet potatoes make the prep for this meal next to nothing. Without having to chop the potatoes this meal is an easy dump-and-go dinner that lets your handy Crockpot do all the work.
Crockpot Potato Soup Recipe
Slow cooker potato soup recipes are one of my favorite recipes you can make in the crockpot! Not limited to cold days, you can make this soup any time of the year. Leftovers pack well for the next day in an airtight container (leftovers last 3-4 days in the fridge).
Of course, there are so many Crockpot soups you can make like my meatball soup or tomato soup but potato soup feels like the ultimate comfort food sometimes.
This potato soup recipe is rich, thick, creamy, and hits the spot anytime the potato soup craving hits you. Speaking of potato soup, another great recipe to try is my cheesy potato kielbasa soup!
Actually, potatoes win in my book all the time. If you can't tell check out all my different potato recipes like scalloped potatoes, hash brown potato casserole, mashed potatoes, and the list goes on!
There is something so soothing and comforting about a potato soup. This Crockpot potato soup with hash browns recipe is a stand-alone dinner with all the toppings I add making it a quick option, taking minimal effort, when you don't have all the time stand over the stove.
Crockpot Potato Soup with Hash Browns Soup Simple Ingredients
Frozen hash browns - I used Ore-Ida frozen cubed hash browns. I like to use these because the soup has little chunks of potato. You could use any frozen hash brown you have on hand. A shredded hashbrown works too.
Cream of chicken soup - Cream of chicken soup works to thicken the soup and add flavor. You can mix it up and use cream of mushroom soup if that's what you have.
Cream cheese - I add cream cheese in the last 30 minutes to make it creamy.
Shredded cheese - Sharp cheddar cheese is my go-to for this recipe. It adds a depth of flavor that pairs just right with the potatoes. Between the cream cheese and the shredded cheese, this becomes a wonderful cheesy potato soup.
Chicken stock or chicken broth - Chicken stock is my base for soups since that's what my mom always used but chicken or vegetable broth works too. There is not a huge difference in taste between these.
Ranch Packet - This is a quick way to add flavor to the soup.
Bacon Bits (fresh)- Real bacon makes everything better including this soup. The crunch balances the creamy texture of the creamy soup.
Onion Powder- I love lots of flavors so I add onion powder plus the ranch.
Green Onions/ Scallions- Top your soup with chopped green onions/scallions for a bright color and taste.
Salt and Pepper- Always add salt and pepper at the end once the ingredients have come together. This way you can make it just how you like it.
Sour Cream (optional) - Top the soup with a dollop of sour cream once you've served it in a bowl.
How to Make Crockpot Potato Soup with Frozen Hash Browns
Step 1. In a slow cooker add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet.
Step 2. Cover and cook on low for 4-6 hours.
Step 3. Add diced cream cheese into the slow cooker and cover for 10-30 minutes until cream cheese has melted. Optional- Remove the lid and mash potatoes for a creamier texture.
Step 4. Once the cream cheese is melted top the soup with bacon, shredded cheese, and green onions.
Step 5. Serve and enjoy!
Can you use fresh potatoes instead of frozen potatoes?
Yes, fresh potatoes can be used in the recipe! All you will need to do is peel, wash and dice your potatoes before adding them to the crockpot. Yukon Gold potatoes are my favorite choice for this potato soup. Russet potatoes would work too if you have those on hand.
I love to use this food chopper to make them all a uniform size so they cook the same. I do find that I need to cook the fresh potatoes about 2 hours longer to make them soft enough so make sure to take that into consideration for timing.
Creamy Potato Soup
Everyone has a favorite potato soup. If you prefer to have a creamier potato soup that doesn't have any chunks of potato in it you can use an immersion blender after Step 4. This way you can blend the potatoes and cream cheese together to make a smooth consistency.
If you don't have an immersion blender you could also use a blender but be extremely careful since the soup will be hot and can burn you. This is why I recommend everyone invest in an immersion blender because it comes in handy for soup season.
Loaded Baked Potato Soup Bar
I love to make a big batch of this slow cooker potato soup for events like football or holiday parties. All you do is make the potato soup and leave the toppings off. This makes a fun and customizable option for parties that is hands-off for the host.
Put out bowls with shredded cheese, bacon, green onions, sour cream, and some bread options. Let guests serve themselves and make their favorite loaded baked potato soup.
What to Serve with Crockpot Potato Soup with Hash Browns?
I always love to serve a warm piece of crusty bread with any soup so I can dunk it in the soup just like the restaurants! Udi's gluten-free french baguette is my go-to for any soup. Cornbread, biscuits, or dinner rolls would work too.
Serve it in a bread bowl for an exciting change-up.
Add this soup as a side dish to Slow Cooker Turkey Breast.
Pair with a wedge salad.
Leftover holiday ham? Dice up some ham and drop it in the crockpot!
Tips and Tricks for this Delicious Soup
Add some veggies! Broccoli, carrots, onions, and peas are all great ways to add more vegetables to this soup. Just chop everything up to make sure it cooks evenly.
Watching Calories? Use light cream cheese and turkey bacon to lighten up this comfort food.
Want Some Spice? Replace the cheddar cheese with pepper jack. Add a teaspoon of red pepper flakes.
Food Allergies
All of the ingredients I use in this recipe are gluten-free.
You will need to make sure to use gluten-free cream of chicken soup since most cream of chicken soups have flour in them.
Crockpot Potato Soup with Frozen Hash Browns
Ingredients
- 32 oz frozen cubed potatoes
- 10.5 oz cream of chicken soup gluten-free
- 32 oz chicken stock
- 1 ranch packet
- 8 oz cream cheese diced to melt faster
Toppings
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheese
- 2 green onions chopped
Instructions
- In a slow cooker add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet.
- Cover and cook on low for 4-6 hours.
- Optional- Remove lid and mash potatoes for a creamy texture.
- Add diced cream cheese into the slow cooker and cover for 10-30 minutes until cream cheese has melted.
- Once the cream cheese is melted top the soup with bacon, shredded cheese, and green onions.
- Serve and enjoy!
M.S. says
Do you cook this on low or high? Thank you.
Allison Treadwell says
Hi! I cooked it on low because I was gone all day.
Sandra says
So you went 6 hours on low? Is 4 hours on high?
Allison Treadwell says
HI Sandra, 4 hours on high will be plenty of time. Hope you enjoy it!
Courtney says
Is chicken brown in the recipe supposed to be chicken stock? And would chicken broth work the same?
Allison Treadwell says
Hi Courtney- Yes you can use either chicken broth or chicken stock!
Brooke says
I found that the amount of chicken broth wasn't enough, so I doubled it and had great results. I served it at a party and everyone raved about it! A delicious, but simple recipe!
Allison Treadwell says
Hi Brooke! I'm seeing this from a few people so I will make a note in the recipe. Thanks for the feedback.
Lindsay says
Cook on high or low?
Allison Treadwell says
Hi Lindsay- I would cook it on low for 4 hours or on high for 3.
Melody says
Does this soup only need 8 oz of cooking stock? Thanks
Allison Treadwell says
Hi Melody, if you want a thicker soup then stick with the 8oz of chicken broth but if you prefer it to be thinner add an extra 8oz of chicken broth. Hope you enjoy it!
Story Maxwell says
This recipe tastes amazing... But word of warning... 8oz of chicken broth is not NEAR enough liquid to make this a "soup". I was disappointed in that, because I intended on it being a soup. Instead, it ended up having to be a die because it was much to thick to eat as soup. Much more like mashed potatoes. Flavor is amazing though.
Allison Treadwell says
Hi Story- Thanks for the feedback! I'm so sorry to hear it didn't have enough liquid. Good to know about the liquid for others. I will note it in the recipe.
M.S. says
This soup is really good! This is my third time making it, in a little over a month. Thank you for the recipe!
Allison Treadwell says
So happy you liked it!! Thanks for letting me know!
Stephanie says
What would you recommend for cooking time if it was doubled? Does this turn out if you cook it on high?
Allison Treadwell says
Hi Stephanie! I don't thnk I would double it. I might add 30 more minutes. The only thing that needs to happen is to cook the hashbrowns which doesn't take very long.
Bre says
Would this completely ruin the recipe if I had 10.5 ounce cream of chick and 30 ounce potato? Was making for supper tonight and totally didn’t realize it said 14.5 ounce
Allison Treadwell says
SO sorry I didn't see this! That will work fine, this recipe is very forgiving! My can was 14.5 but other brands' ones are 10.5. Just add water at the end if it's too thick. Hope you enjoy it!
Janet Bucciero says
I don’t have crock pot can this be made in an instant pot or stove top? My son had this at a tailgate and loved it so trying to make but don’t have crock pot.
Allison Treadwell says
Hi Janet! This can be made in either. I don't know the instructions for the instant pot. If you did stove top I would just combine the potatoes, chicken broth, and seasoning and cook on medium for 20 minutes. Add the cream cheese and stir to combine then check it after about 5 minutes to stir again until the cream cheese has melted. If you wanted to you could also add some chopped onion in the beginning and brown that in the pan to add more flavor! Hope you enjoy!
Whitney says
How much is a serving size?
Allison Treadwell says
The serving size is 2 cups.
Betty says
When doubling the recipe the potatoes weren’t done after 6 hours. It would be better after about 8 hours.
Allison Treadwell says
Hi Betty, Did you use real potatoes or frozen hashbrowns? The only thing I can think of is that there wasn't enough liquid to cook the potatoes. Sorry it didn't turn out as expected.
Leslie says
Crock pot on high or low setting?
Allison Treadwell says
Hi Leslie, I did low for 5 hours. You could do high for 3 hours as well!
Peggy Cornum says
This is a great recipe but I made so much for two. Can I freeze it.
Allison Treadwell says
Hi Peggy! I haven't frozen it yet. I don't always love how potatoes come out after being frozen but since this recipe has them mixed it and not in chunks I think it should defrost fine.
Glenda Carpenter says
Can't wait to try this !!
Allison Treadwell says
Hi Glenda! Hope you love it!
Beth says
Can I make this on the stove? My Ninja stopped working 😭😭
Allison Treadwell says
Hi Beth! That will work for sure. Just add all the ingredients and cook on medium heat. I might defrost the hashbrowns ahead of time in the refrigerator so it cooks faster.
Meloney says
This was sooo awesome! I used cream of celery to make it vegan…but it turned out great! Don’t see how it could have been any better with the cream of chicken! The vegan was for my granddaughter so next time I’ll try the cream of chicken to see which one hubs and I like the best! Thanks for sharing this recipe!!
Allison Treadwell says
Hi Meloney!! Thanks so much for the great info. That's wonderful to know how easy it is to make it vegan. Happy everyone enjoyed it!
Anne says
Is cream cheese vegan? I do not think so…
Allison Treadwell says
The cream cheese is not vegan but you could sub for vegan cream cheese at the end easily!
Brandi Brandon says
Can you use shredded hash browns? The store was out of diced.
Allison Treadwell says
Yes! You can use any kind of potatoes!
Tee says
How would it turn out if I used cream of potato soup instead of cream of chicken?
Allison Treadwell says
Hi! I think that it would turn out great. I haven't tried it before but it seems like it would be perfect.
Meagan P. says
Seriously the best potato soup ever! My husband usually doesn't like leftovers as much as I do but this soup had him eating it for 3 days! He constantly asks to make it again! It's so good! Thank you so much for sharing recipe!
Allison Treadwell says
Yay!!! So happy he liked it so much.
Sylvia Henderson says
Followed recipe .Not enough liquid .Definitely not soup -just cooked hash browns.
Will add another 16 oz broth and see what happens
Sylvia Henderson says
Is 16 oz broth correct for this recipe???
Allison Treadwell says
Hi Sylvia- Feel free to use the full 32 oz if you want your soup to be less thick!
Kelly says
Is the crockpot set to high or low for the 4-6 hours?
Allison Treadwell says
Hi Kelly, I just do low since the hash browns are already cooked it doesn't need much heat. Hope you enjoy it!
Shina says
If I double it do I use two packets of ranch seasoning?
Allison Treadwell says
Yes I would so it has the same flavor! Hope you enjoy it!
M.S. says
I absolutely love this recipe! Not only is it easy to make, but it tastes phenomenal! This is definitely my go-to whenever I am craving potato soup. Thank you so much for this wonderful recipe:)
Tilena says
Is the 401 calories for the entire batch or per serving?
Allison Treadwell says
It is 401 calories per serving.
Marianne Knoy says
Made this today. So good! I put diced ham in at the beginning and completely forgot about the ranch dressing mix until the end so I stirred it in and let it cook on high for an hour. The soup is so easy and so very tasty.
Allison Treadwell says
Hi Marianne! So happy you liked it!!! Thanks for the comment.
Carey says
I have Celiac disease, and was craving potato soup! A quick Google search brought me to this recipe! I’m so happy that I stumbled upon this gem! Instead of cooking it in my crockpot, I cooked it in my Instant Pot, sealed for 30 minutes. I did a quick release, and then I added the cheese, bacon, and green onions!
My husband said it was the best potato soup he’d ever had, and I have to agree with him! This is so inexpensive, quick, easy, and delicious! Thanks for posting this!!
Allison Treadwell says
HI Carey!! Thanks so much for taking the time to comment and rate the recipe. I'm so happy you enjoyed it and love that it was so easy for you to convert to an IP recipe. I'll have to add those directions to the post. Thanks for cooking with me!
Leslie says
Can I sub cream of mushroom soup for the cream of chicken?
Allison Treadwell says
Hi Leslie! Yes, you can totally use cream of mushroom! Enjoy!
Denise Golden says
Hello, I am looking forward to trying this tonight! Can it be cooked stovetop or on high for time constraints? how long would you cook on high for? Thank you!
Rachael says
How would I make this on the stove if my slow cooker is broken right now.
Deborah Thomas says
Going to try this recipe tomorrow for my folks they both 85 and have covid.
Allison Treadwell says
Hope they enjoy it and feel better!
Christopher Rowan says
Trying this tonight - am I cooking on Low or High in corckpot for 4-6 hours. Thx!
PattiH says
I cooked mine on low. However 2 cups of chicken broth was not enough. After using the immersion blender, the consistency was more like mashed potatoes than soup. I added about 2 additional cups of broth and the cream cheese together and continued to cook an additional 30 minutes.
Allison Treadwell says
Thanks for the feedback!
Margie Hall says
What is chicken brown in recipe?
Grace Moller says
Is the 4 to 6 hours on high or low? Also in the directions it says to add chicken brown??? What is that?
Allison Treadwell says
Hi Grace! It is 4-6 hours on low. The chicken brown is a typo. Sorry about that!
Crystal says
Can you just double this recipe? Making for a large youth group.
Allison Treadwell says
Absolutely! This recipe can be doubled if you have the room in your crockpot!
Marianne says
I took some of the comment suggestions. Made it in my instant pot.(30 minutes on high and released.) Added a chopped onion, 2 stalks of celery and about a cup of shredded carrots that I sautéed in a little oil in the pot until soft. Made per listed recipe with about an additional 1.5-2 cups of broth after those additions.Yum! Thank you!
Allison Treadwell says
Sounds so great!
Diane says
Cooked this today for supper tonight and it was delicious. I added 60z of evaporated milk that I had left over from a separate recipe I was doing.
Allison Treadwell says
Great idea!! So happy you liked it.
Pamela says
can i add diced ham?
Allison Treadwell says
Yes! That would be delicious!
Leesa says
Would an 8qt crockpot be big enough to double this recipe and once made could it be frozen for a few weeks
Allison Treadwell says
I think it should work! Yes its a great frozen meal prep recipe.
Michelle says
Super easy recipe and it turned out delicious! Everyone in the house was a fan! I can’t wait to make this again when it’s cold outside!
Allison Treadwell says
Thanks so much Michelle for the comment! So happy you liked the recipe!
Joanne says
Loved this soup. I only used 4oz of cream cheese the 2nd time I made it bc it was too strong the 1st. Will be having again and sharing the recipe.
Allison Treadwell says
So happy you tweaked it to what you like and enjoyed it!
Ashley says
So good! I used cream of onion soup. Also added some frozen corn when I added the cream cheese. Green onion for garnish. So delicious ❤️
Janet says
Love the recipes!
Nanci Pirtle says
Do you cook this on low or high? It doesn’t say.
Allison Treadwell says
Low is the best!
M. Stroud says
I make this all the time, but can it be doubled? I'm having a dinner party, and need more than what it generally makes. Thank you so much!
Allison Treadwell says
You can for sure double this recipe!!
Rita Anderson says
What can be used besides Ranch Dressing? My stomach is not fond of Ranch. Thanks.
Beth says
If this is doubled, will it all fit together n a standard crockpot? And, can it be frozen?
Leisa says
Can you make this on the stovetopo?
Allison Treadwell says
Hi Leisa! Yes you can easily make this on the stove top. Just follow the same directions but it will only need to heat for about 30 minutes- 1 hour to get everything cooked. Then add the room temperature cream cheese and stir to combine.
Kim says
Really tasty, added ham chunks for extra protein will definitely make again!
Allison Treadwell says
So happy you liked it! Thanks for letting me know!
Linda Hyder says
Love this recipe! Just made it for the 2nd time and I had to use shredded hash browns instead of cubed and it turned out great! Did not have to mash potatoes.
Thanks for the recipe!
Linda Hyder
Allison Treadwell says
Thanks so much Linda for the comment! I'm so happy you enjoyed the recipe! It's such a great east dinner.
Tammy Panada says
Best potato soup ever!!
Allison Treadwell says
So happy you loved it Tammy!
Trish Farano says
I made one batch of this at home for myself, and then a friend and I made it x7 for a church soup supper. We kept the integrity of the soup, but wanted a little more texture and crunch. We made it on the stove top and held it in an electric roaster. After making it and reading reviews, we made the following modifications.
-added sauteed diced celery
-used a combination of shredded and diced hashed browns
-used Better than Bouillon for the stock
-added onion powder/dehydrated onion
-added frozen corn kernels
It was well received by all who ate it. I only made one batch GF, as only one person needed that. That person was delighted with it.
Allison Treadwell says
Sounds amazing! Thanks so much for the comment with all the upgrades.
michelle says
Hello!
I am making this tonight but, what is considered a serving? A ladle full? Two?
I am prepping it before work and having my husband turn it on when he wakes up. Will it hurt if it cooks for 6+ hours?
Allison Treadwell says
Hi Michelle, The serving size is one cup so it depends on how large your ladle is 🙂 And it will be just fine to cook for 6 hours. It will just break down the potatoes more but the flavor will still be great. You could cut and put real potatoes in if you wanted to.
Angela says
Hey! I have the weight of my crock in permanent market on the side of the outer part so I take the inner crock out and weigh it on a scale after it’s done cooking. I subtract the weight of the inner crock and divide the total weight by the number of servings I want. Just an idea rather than dirtying measuring cups.
Jordan Green says
Love this recipe! I am making it for 10! How would increase this recipe? Double it?
Matt Fay says
You could double it. Or you can add another 50% of all ingredients (would give you 9 servings). Just keep an eye on the cooking time since it'll take a little longer to cook (depending on the size and type of slow cooker you're using of course).
robert says
do you smash the potattoes leave them diced
Matt Fay says
I personally don't mash them. I like the texture that way. However, it would be completely fine if you were to mash the potatoes and it would give the dish a creamier texture. And if you do that, do it in Step 3 - after the potatoes have cooked but before you add the cream cheese.
Brooke says
I made this last week! Only thing i added was a spoon of better than bullion and it was amazing! The first soup i ate the entire thing over a couple days!! Soo good i told my family it’s def a make again soup!!
Jennifer says
Turned out great and easy to make!
C says
Easy and tasty
Kay Robbins says
I will definitely be making this soup again. It’s so creamy and taste so good. Thank you for sharing!!
Sarah Ann says
So good and so easy to make!