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4.17 from 287 votes

Crockpot Potato Soup with Frozen Hash Browns

Crockpot Potato Soup with Frozen Hash Browns makes potato soup simple to make using frozen hash browns. No peeling or chopping is needed!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 401kcal
Author: Allison Treadwell

Ingredients

  • 32 oz frozen cubed potaoes
  • 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!

Video

Notes

If the soup is thick add more chicken stock until the soup is your preferred consistency. 

Nutrition

Calories: 401kcal | Carbohydrates: 36g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 819mg | Potassium: 579mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 13mg | Calcium: 160mg | Iron: 2mg