Potato Soup Crockpot Hashbrown

Look, I’m not saying this Hashbrown Potato Soup is going to change your life, but I’m also not not saying that. If you’ve got a crockpot gathering dust and a bag of frozen hashbrowns screaming to be used for something more exciting than breakfast, boy do I have the perfect lazy-person recipe for you. This soup is basically what happens when comfort food gets a college degree but still likes to wear sweatpants on weekends.

Why This Recipe is Awesome

Let me count the ways this recipe rocks your socks off:

First off, it uses frozen hashbrowns instead of raw potatoes. Translation: zero peeling, zero chopping, zero potato-related injuries. You’re welcome.

Second, it’s a dump-and-go crockpot recipe. Set it, forget it, go live your best life for a few hours, then return to soup paradise. Even my brother who once burned cereal could handle this.

Third, it’s customizable AF. Want it cheesier? Throw more cheese in there! Need it vegetarian? Skip the bacon! Want it spicier? Go wild with that hot sauce, you animal!

Ingredients You’ll Need

• 1 bag (30 oz) frozen hashbrowns – the shredded kind, not those fancy cubed ones
• 1 onion, diced – yes, this is the only thing you actually have to chop, I promise
• 4 cups chicken broth – store-bought is fine, no judgment here
• 1 can (10.5 oz) cream of chicken soup – the magical gloop that makes everything better
• 8 oz cream cheese, softened – forget to take it out early? Microwave that bad boy for 20 seconds
• 2 cups shredded cheddar cheese – pre-shredded is convenient, but freshly grated melts better (just saying)
• 1 cup half-and-half or milk – dealer’s choice on fat content
• 6 slices bacon, cooked and crumbled – for topping and snacking while cooking
• 3 green onions, sliced – to make it look fancy even though we took all the shortcuts
• Salt and pepper to taste – you know how to season food, right?
• Optional: garlic powder, because when is garlic ever really optional?

Step-by-Step Instructions

1. Grab your crockpot and spray it with non-stick spray. This isn’t mandatory, but it’ll save you from scrubbing duty later, and who likes scrubbing? No one, that’s who.
2. Dump the frozen hashbrowns into the crockpot. No need to thaw – we’re embracing the lazy life here. Add the diced onion and mix them together like they’re new friends at a party.
3. Pour in the chicken broth and plop in that can of cream of chicken soup. Stir until reasonably combined. Don’t stress if it looks a bit weird at this stage – it’ll all come together in the end, kind of like my life plans.
4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. The potatoes should be tender enough to smoosh against the side of the pot.
5. About 30 minutes before serving, cut the cream cheese into chunks and add it to the soup along with the shredded cheddar. Stir until melted and creamy. If you’ve got lumps, mash some of the potatoes against the side of the pot to help thicken things up.
6. Stir in the half-and-half or milk. Let it all warm through for another 15-20 minutes.
7. Give it a taste and add salt and pepper as needed. If you’re feeling adventurous, add a sprinkle of garlic powder.
8. Serve hot with crumbled bacon and sliced green onions on top. Instagram that masterpiece before devouring.

Common Mistakes to Avoid

Opening the lid every 5 minutes. I know it’s tempting to peek, but every time you lift that lid, you’re adding like 20 minutes to the cooking time. It’s like opening the oven door when baking cookies – just don’t.

Using the wrong hashbrowns. The shredded kind work best here. Those square diced ones will work too, but the texture won’t be quite the same. And for the love of all things tasty, don’t use hashbrown patties unless you enjoy fishing soggy potato pucks out of soup.

Adding the dairy too early. Throw cream cheese and milk in at the beginning, and you’ll be looking at a curdled mess that resembles something from a science experiment gone wrong. Patience, grasshopper.

Forgetting to season. Salt and pepper are your friends. Even though there’s salty bacon and cheese, the potatoes need seasoning to shine. Nobody wants bland potato soup – that’s just hot, chunky water.

Alternatives & Substitutions

Make it vegetarian: Use veggie broth instead of chicken broth, cream of celery or mushroom soup instead of chicken, and skip the bacon (or use those fake bacon bits if that’s your jam).

Make it lighter: Sub in Neufchatel cheese for cream cheese, use reduced-fat cheddar, and swap the half-and-half for 2% milk. Will it be as rich and glorious? No. Will it still be better than a sad salad? Absolutely.

Make it fancier: Add some roasted garlic, a splash of white wine (in the soup, not just your glass), or stir in some fresh herbs at the end. Thyme and potato are BFFs, FYI.

Protein boost: Toss in some rotisserie chicken chunks or ham during the last 30 minutes of cooking. Boom – now it’s a complete meal.

FAQ (Frequently Asked Questions)

Can I freeze this soup?
Can you? Yes. Should you? Weeeell… cream-based soups get weird in the freezer. They tend to separate and get grainy when reheated. If you must, freeze it before adding the dairy, then add fresh dairy when reheating.

How long will this last in the fridge?
About 3-4 days, if you don’t devour it all immediately. Which, let’s be honest, is unlikely because it’s even better the next day. The flavors get all friendly and cozy with each other overnight.

Can I make this in an Instant Pot?
Look at you, all fancy with your Instant Pot! Yes, you can. Use the sauté function for the onions first, then add everything except the dairy. Pressure cook on high for 7 minutes, quick release, then stir in the cheese and milk with the pot on the “keep warm” setting.

Is this gluten-free?
Not as written, since most canned cream soups contain flour. But you can use a gluten-free cream of chicken soup or make your own cream base with cornstarch instead.

Can I use tater tots instead of hashbrowns?
I mean… technically yes? But you’d be entering experimental territory, and I can’t guarantee results. If you try it, please report back, you brave culinary scientist.

Final Thoughts

There you have it – possibly the easiest, most satisfying potato soup that has ever graced your crockpot. It’s perfect for those days when you want something homemade but your motivation level is hovering somewhere between “meh” and “absolutely not.”

The beauty of this soup is that it feels like you put in way more effort than you actually did. So go ahead and bask in those compliments when you serve this to friends or family. Your secret is safe with me.

Now go forth and soup it up! And remember, if anyone asks for your recipe, you can either share this or mysteriously say it’s a “family secret” while giving a knowing wink. Your call!