Crockpot Hashbrown Soup
Crockpot Hashbrown Soup is a great recipe for cold days when you want something cozy to fill you up. You don’t even need a vegetable peeler for this easy recipe – just five minutes to prep!
I love this hashbrown soup crock pot recipe (and slow cooker recipes like it) because it takes minimal effort. You only need five minutes of prep time!
My classic slow cooker potato soup use red potatoes, but the hashbrown potatoes in this recipe will save so much time over using fresh potatoes.
Our hearty soup recipe easily feeds six and is a good meal to make for potlucks during soup season.
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Frozen Potatoes: I like to use frozen hashbrown potato cubes but you can also use shredded hash browns.
- Broth: Either chicken stock or chicken broth will work for this recipe. If you prefer, you can use vegetable stock.
- Seasonings: store-bought or homemade ranch seasoning, kosher salt and black pepper, garlic powder, and onion powder.
- Cream Cheese: I like using full-fat cream cheese, but low-fat cream cheese works well, also. If you prefer, you can substitute sour cream for the cream cheese.
- Cheddar Cheese: I always recommend grating your own cheese if you can. Pre-shredded cheese is coated with ant-caking agents which prevent it from sticking together, which also makes it more difficult to melt.
- Cream Soup: In this recipe, you can use any sort of cream soup you prefer including cream of chicken, cream of potato, cream of celery, etc. I like using my homemade cream soup when I have the time.
- Bacon: Crispy bacon, crumbled, or store-bought bacon bits are delicious on top. Alternatively, stir in chopped leftover ham or pulled chicken for protein.
Variations:
- This creamy soup has a lot of flavor, but for a little bit of heat, consider adding a pinch or two of cayenne pepper.
- For a vegetarian option, omit the bacon and use vegetable broth.
- Add a splash of heavy cream to the soup to add richness.
- Ranch seasoning adds great flavor to this creamy potato soup, but also consider trying it with Italian seasoning or even Mediterranean seasoning. It’s also delicious with a pinch of basil salt.
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Storage
To Store: Leftover Crockpot Hashbrown Soup should be stored in an airtight container in the fridge. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
Because this soup recipe has a lot of dairy in it, I don’t recommend freezing it.
Serving Suggestions
Add your favorite toppings like fresh parsley, green onions, crispy bacon, sour cream, and extra cheese.
Serve along with a fresh green salad and some crusty bread or easy Italian breadsticks.
Not ready to make this Crockpot Hashbrown Soup yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Crockpot Hashbrown Soup
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Ingredients
- 1 32-ounce bag frozen cubed hashbrowns
- 1 16-ounces chicken stock
- 2 tablespoons Ranch Seasoning Mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 8-ounces cream cheese
- 1 can of cream soup, or 2 cups homemade Cream Soup Substitute
- 1 cup shredded mild cheddar cheese
- 8 slices of cooked chopped bacon
- salt and pepper to taste
Instructions
- Combine all the ingredients except for the cheese and bacon into the crockpot.
- Cover and cook on HIGH for 2 hours.
- Stir in the bacon and cheese.
- Cook for another 2 hours on HIGH.
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