Potato soup is a comfort food classic that can warm you up on chilly days, satisfy your hunger with its creamy texture, and offer the kind of hearty, fulfilling meal that just hits the spot. But if you’re anything like me, you might not always have the time to peel and chop potatoes or babysit a pot on the stove. Enter the Crockpot Potato Soup using frozen hash browns, an easy, hands-off recipe that gives you all the rich, velvety goodness of potato soup with minimal effort.
This recipe is incredibly versatile, requiring just a few ingredients, and the beauty of using frozen hash browns is that you skip the whole prep process-no peeling, no dicing, just throw it in the slow cooker and let it work its magic. Whether you’re looking for a quick dinner on a busy weekday or a cozy dish for a weekend gathering, this Crockpot potato soup will become a staple in your recipe book.
So, let’s dive in and get you on the path to making a big, comforting pot of potato soup that practically makes itself.
Crockpot Potato Soup Using Frozen Hash Browns Recipe
This simple, hands-off recipe will give you a creamy, dreamy potato soup that’s packed with flavor, with the added bonus of minimal prep work. The key ingredient, frozen hash browns, takes all the hassle out of chopping fresh potatoes, so you can skip straight to the good stuff-eating it!
Ingredients Needed
To make this delicious potato soup, you’ll need the following ingredients:
- Frozen Hash Browns – 1 (26 oz) bag – This is the star of the show! It saves you time by eliminating the need for fresh potatoes. The frozen hash browns also help to create that lovely, smooth texture that potato soup is known for.
- Chicken Broth – 4 cups – This will form the base of your soup and infuse it with rich, savory flavor. You can use vegetable broth if you prefer a vegetarian option, or even beef broth for a deeper, meatier taste.
- Cream Cheese – 8 oz (softened) – The cream cheese adds that luscious creaminess that transforms this soup from good to extraordinary. It also adds a slight tang that balances the richness of the other ingredients.
- Shredded Cheddar Cheese – 2 cups – A generous helping of sharp cheddar cheese will give the soup that indulgent, cheesy goodness. If you want it extra cheesy, feel free to add more.
- Milk – 1 cup – To make the soup nice and creamy. You can substitute half-and-half or heavy cream for a thicker, richer texture.
- Garlic Powder – 1 tsp – Garlic powder adds depth of flavor without being overpowering. It’s the secret ingredient that ties everything together.
- Onion Powder – 1 tsp – Onion powder is another flavor enhancer that will help elevate the overall taste of your soup.
- Salt and Pepper – To taste – These will help balance the flavors and bring out the best in all the ingredients.
- Cooked Bacon (optional) – 4 slices, crumbled – If you want to make your soup extra special, add some crispy bacon. It gives a salty, smoky crunch that complements the creamy soup perfectly.
- Green Onions (optional) – For garnish – A sprinkle of fresh, chopped green onions adds a burst of color and a mild onion flavor that cuts through the richness of the soup.
Cooking Instructions
- Prepare the Crockpot: Start by spraying the inside of your slow cooker with non-stick cooking spray or lining it with a slow-cooker liner. This will make cleanup a breeze later on.
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Add The Ingredients
- Dump the frozen hash browns into the Crockpot.
- Pour in the chicken broth.
- Add the cream cheese, cutting it into smaller chunks to help it melt more evenly.
- Stir in the garlic powder, onion powder, salt, and pepper. Don’t forget to add the shredded cheddar cheese now if you like a cheesy base, or you can save it to sprinkle on top when serving.
- Cook on Low: Cover the Crockpot and cook on low for 7 to 8 hours or on high for 4 to 5 hours. During cooking, the hash browns will break down and form a creamy, thick base. Check the soup halfway through to give it a quick stir, ensuring everything’s blending nicely.
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Finish It Off
- Once the cooking time is done, stir in the milk to achieve your desired consistency. If you like a thicker soup, use less milk; for a more soupy consistency, add a bit more.
- If you’re adding bacon, green onions, or extra cheese, sprinkle them in at this point.
- Let everything heat through for another 15 minutes or so.
- Serve & Enjoy: Ladle the soup into bowls and garnish with the toppings of your choice. Serve it with crusty bread or crackers on the side for a comforting, filling meal.
Ingredient Insights
- Frozen Hash Browns: This is the convenience factor that makes this recipe so much easier than traditional potato soup. Hash browns break down and absorb the broth, making the soup smooth and creamy without needing to mash potatoes. Plus, frozen hash browns usually cook faster and are less work overall.
- Chicken Broth: If you want to amp up the flavor, consider using homemade broth or a high-quality store-bought version. The broth provides the soup with a savory foundation, but you can also experiment with different broths to adjust the depth of flavor.
- Cream Cheese: The cream cheese not only adds creaminess but also gives the soup a rich mouthfeel. It’s a shortcut for getting a velvety texture without using heavy cream, making the soup lighter while still indulgent.
- Cheddar Cheese: Opt for sharp cheddar if you want a more intense, tangy flavor. A mix of cheeses-like cheddar and Monterey Jack-can create a more complex, melty base.
Expert Tips
- Add More Vegetables: You can sneak in some extra veggies for nutrition! Carrots, celery, or even cauliflower can be added to the Crockpot for more flavor and texture. Just chop them finely and throw them in at the beginning with the hash browns.
- For a Thicker Soup: Use less milk, or even add a bit of instant potato flakes to thicken the soup if it’s too runny. Another option is to mash some of the hash browns once it’s cooked, which will naturally thicken the soup.
- For Extra Flavor: Experiment with different seasonings, such as paprika, dried thyme, or Italian seasoning. You can also stir in a spoonful of sour cream just before serving for added richness.
- Make It Spicy: Add a chopped jalapeño or some crushed red pepper flakes to give your soup a spicy kick.
Recipe Variations
- Vegan Version: Swap out the cream cheese and cheddar cheese for vegan cheese alternatives and use vegetable broth instead of chicken broth. Coconut milk can replace the regular milk for a creamy texture.
- Loaded Baked Potato Soup: Add toppings like crispy bacon bits, chopped green onions, and a dollop of sour cream for that classic loaded baked potato experience.
- Cheesy Potato Soup: For a cheesier version, load up on cheese-think a mix of sharp cheddar, mozzarella, and even a little Parmesan for a flavorful soup that’s gooey and satisfying.
- Gluten-Free: This recipe is already naturally gluten-free, as it doesn’t use any flour or wheat-based ingredients. Just make sure your broth and any extra ingredients (like bacon) are labeled gluten-free if necessary.
Final Words
This Crockpot potato soup using frozen hash browns is a game-changer. Not only does it require minimal effort, but it also delivers a creamy, comforting, and flavorful bowl of soup that can be customized to suit your tastes. Whether you’re feeding a family, prepping for a gathering, or just need an easy dinner, this recipe is perfect. Plus, the leftovers-if there are any-taste even better the next day!