Crock Pot Hashbrown Potato Soup
This creamy, comforting Crock Pot Hashbrown Potato Soup is the ultimate dump-and-go recipe. With frozen hashbrowns as the star ingredient, it’s quick to prep, budget-friendly, and a guaranteed family favorite.
Ingredients
- 32 ounces frozen cubed hash browns
- 32 ounces Chicken Broth low sodium
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces cream cheese softened
- 1 cup cheddar cheese shredded, plus additional for optional garnish
- 4 sliced bacon optional garnish - crisp and chopped (for garnish)
- 2 stalked stalks green onion optional garnish- sliced
Instructions
- Spray the base of the crock pot with cooking oil spray.
- Pour frozen hash browns, chicken broth, onion powder, garlic powder, salt, and pepper into the slow cooker. Stir all the ingredients to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. Potatoes should be tender when pierced with a fork. Flip the slow cooker to warm, you can leave it here until you are about ready for dinner for up to four hours and it will keep the soup at a safe temperature.
- Uncover the slow cooker. In a medium bowl, slice the cream cheese into small pieces. Stir the cream cheese until smooth. If the cream cheese is cold, it will have lumps, so you want the cream cheese to be at room temperature when stirring.
- Remove 1 cup of liquid from the crock pot. Add a little liquid at a time, about 2 tablespoons, to the cream cheese and stir with a whisk. If you add the warm liquid too fast it can cause the cream cheese to curdle, so just use a little at a time. See notes below for more details. Keep repeating adding a little of the warm cooking liquid at a time and stirring until smooth and blended.
- Place the shredded cheddar cheese into the crock pot and stir until melted. Add the smooth cream cheese mixture to the crock pot, stirring until well combined with the soup.
- Serve with optional shredded cheese, crisp bacon pieces and green onion garnish on top, and enjoy!
Notes
Adding the broth if it is boiling hot straight from the slow cooker when it is over cold cream cheese can curdle the cream cheese accidentally when you pour it over the cream cheese. Make sure to allow the cream cheese to sit on the counter diced to begin to warm, and the broth also has a few minutes to cool off a little. A whisk can help to blend it smooth, and a few little curds won’t affect the taste, just give the broth a few minutes to cool before you add it to the cream cheese.
Nutrition
Calories: 345kcal | Carbohydrates: 31g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1224mg | Potassium: 534mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 12mg | Calcium: 194mg | Iron: 2mg