Easy Crockpot Potato Soup With Hash Browns: The Best Way

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Crockpot potato soup with hash browns is a super easy way to get the classic potato soup using frozen hash browns. 

Looking to warm up on a chilly day with a comforting bowl of homemade potato soup? Look no further! My step-by-step guide will help you create a delicious crockpot potato soup with hash browns, skipping the peeling and dicing potatoes part.

With just a few simple ingredients and minimal effort, you can have a hearty soup that is bursting with flavor. The soup using already diced frozen hash browns to make your job easy as possible.

From prepping the ingredients to letting the crockpot work its magic, I will guide you through each step, so you can enjoy a bowl of homemade potato soup the easy way without missing any of the most important flavors.

How To Make Crockpot Potato Soup With Hash Browns

Ingredients needed

• Frozen hash browns
• Onion
• Chicken broth
• Cornstarch
• Heavy cream
• Garnishing (cheese, bacon, etc.)

Creamy potato soup tip & variation

Potato soup is great with the added cheese and bacon. It has its own name known as a loaded potato soup. However, in this crockpot potato soup with hash browns you can add cheese into the soup instead of a garnish. This will add not only flavor but another layer of creaminess with the heavy cream.

To do this, simply chop or grate a block of 8 ounce sharp cheddar and add it in at the end of the recipe. Do not cook the recipe with the cheese in it, save the cheese at the end with the heavy cream. Allow about 15-30 minutes extra time to allow the cheese to melt into the soup and then stir well.

For this tip, do not use pre-shredded cheese. It has a coating that prevents the cheese from sticking and melting together.

Making the crockpot potato soup with frozen hash browns

1. First, combine the cornstarch with the chicken broth. Dissolve the cornstarch in the broth.
2. Next, pour the frozen hash browns into the crockpot. Dice the onion the add in with the hash browns.
3. Now, stir the cornstarch and broth if the cornstarch has settled to the bottom and pour it into the crockpot. Place the crockpot on high for 3 hours or low for 6-7 hours. You’ll want to stir the frozen potatoes about halfway through for even cooking.
4. When the potatoes are soft, use a potato masher and mash some of the potatoes into the soup. This step is optional.
5. Now, add in the heavy cream and season to taste with salt and black pepper.
6. Lastly, serve with a garnish of cheese and/or bacon for a classic potato soup finish.

Frequently Asked Questions (FAQs)

Can I use shredded or cubed frozen hash browns?

I suggest the cubed but if you only have shredded on hand that is fine. Adjust the cooking times and I would recommend the mashing or blending portion of the soup with shredded. An emulsion blender would work great in that situation.

Can I freeze this recipe?

I would not recommend freezing this recipe due to the dairy. Dairy does not thaw well from frozen. You can store the recipe in the refrigerator for about 3-4 days without any issues. A great recipe for lunch the next day!

What to serve with potato soup?

• Turkey Meatloaf
• Pork Ribs
• Fall Salads

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