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Easy Crockpot Potato Soup with Frozen Hash Browns

Close-up of a creamy bowl of easy crockpot potato soup topped with shredded cheddar cheese and crispy bacon bits.
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This recipe delivers creamy comfort food with minimal prep time by using frozen hash browns. It is a simple, dump-and-go slow cooker meal perfect for weeknight dinners.

Ingredients

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  • 1 (32 ounce) bag frozen hash brown potatoes, thawed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup chicken broth
  • 1/2 cup chopped onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cubed
  • 1 cup milk
  • 4 slices bacon, cooked and crumbled (for topping)
  • 1 cup shredded cheddar cheese (for topping)

Instructions

  1. Place the thawed hash browns, cream of chicken soup, cream of celery soup, chicken broth, onion, parsley, garlic powder, and pepper into the slow cooker. Stir to combine the ingredients.
  2. Place the cubed cream cheese evenly over the top of the mixture. Do not stir yet.
  3. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
  4. About 30 minutes before serving, remove the lid and stir the soup until the cream cheese is fully melted and the soup is smooth and creamy.
  5. Stir in the milk until the soup reaches your desired consistency. Allow it to heat through for the final 30 minutes.
  6. Serve the hearty winter soup hot, topped with crumbled bacon and shredded cheddar cheese.

Notes

  • For a ‘Crack Potato Soup’ variation, add 1 packet of dry ranch seasoning mix along with the initial ingredients.
  • If you prefer a thicker soup, mash some of the potatoes against the side of the slow cooker before adding the milk.
  • This recipe works well as a make-ahead meal; reheat slowly on the stove or in the microwave.

Nutrition

Find it online: https://dishicious.com/easy-crockpot-potato-soup/