Creamy Loaded Crockpot Potato Soup with Hash Browns
An impossibly creamy, richly flavored soup that tastes like it simmered all day but comes together in about 10 minutes of actual work. Using frozen hash browns instead of diced potatoes saves prep time and creates a velvety texture with little pockets of potato.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours (high) or 6-7 hours (low)
- Total Time: 3 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 30 oz (850g) frozen shredded hash browns
- 4 cups (960ml) low-sodium chicken broth
- 8 oz (226g) cream cheese, softened and cubed
- 10.5 oz (298g) condensed cream of chicken soup
- 2 cups (226g) sharp cheddar cheese, shredded
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 6–8 slices bacon, cooked and crumbled
- 4–5 green onions, thinly sliced
- Extra shredded cheddar cheese for topping
- 1/2 cup (120ml) sour cream
- Fresh chives (optional, for garnish)
Instructions
- Prep toppings first: Cook 6-8 slices of bacon in a skillet over medium heat until crispy (6-8 minutes). Transfer to paper towel-lined plate to cool, then crumble. Slice 4-5 green onions thinly, separating white and green parts. Shred cheddar cheese if using a block.
- Add soup base to crockpot: Place entire 30-ounce bag of frozen hash browns into a 6-quart slow cooker (do not thaw). Pour in 4 cups low-sodium chicken broth. Add 10.5-ounce can condensed cream of chicken soup. Sprinkle in 1 teaspoon onion powder and 1/2 teaspoon garlic powder. Stir until cream of chicken soup is mostly incorporated.
- Cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, stir the soup. Hash browns should be tender and soup should be starting to look creamy.
- Add cream cheese and cheddar: Cut 8 ounces softened cream cheese into small cubes (about 1-inch pieces) and add to soup. Add 2 cups shredded sharp cheddar cheese. Stir until both cheeses are completely melted and incorporated (about 2-3 minutes). Soup will transform from thin and brothy to thick and velvety.
- Season and adjust: Taste and add salt and pepper as needed (start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust). Remember bacon and extra cheddar will add saltiness.
- Serve: Ladle soup into bowls. Top with crumbled bacon, sliced green onions (white and green parts), extra shredded cheddar cheese, and a generous dollop of sour cream. Sprinkle fresh chives on top if desired. Serve immediately.
Notes
Don’t add cream cheese at the beginning—add it during the last 30 minutes to prevent graininess. If soup is too thin, leave lid off for 15-20 minutes on high. If too thick, stir in warm broth or milk. Soup thickens as it sits and when refrigerated. For best texture, use full-fat cream cheese and freshly shredded cheddar. Toppings can be prepped the night before.
Nutrition
- Serving Size: 1.5 cups (without to
- Calories: 420
- Sugar: 4
- Sodium: 890
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 38
- Fiber: 3
- Protein: 16
Keywords: crockpot potato soup, slow cooker potato soup, hash brown soup, loaded potato soup, creamy potato soup, easy weeknight dinner, comfort food