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Frozen Hash Brown Potato Soup

Frozen hash brown potato soup made in a slow cooker with ultra-tender diced hash browns. It turns into a thick, creamy soup by melting cream cheese and cheddar until smooth.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 32 oz frozen diced hash browns Use frozen—do not thaw.
  • 1 onion, diced
  • 4 garlic, minced
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy finish
  • 8 oz cream cheese, cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
Toppings
  • 1 bacon For topping; amount to taste.
  • 1 cheddar Extra cheddar for topping; amount to taste.
  • 1 green onions For topping; amount to taste.

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the slow cooker
  1. Add the frozen diced hash browns, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper to the slow cooker.
  2. Stir to combine so the seasonings are evenly distributed throughout the frozen hash browns.
Slow cook until very tender
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the hash browns are very tender.
  2. Mash the soup to your desired consistency, using the back of a spoon to break down the hash browns.
Melt the dairy for a smooth texture
  1. Stir in the cubed cream cheese and cook until melted and fully incorporated.
  2. Stir in the sour cream and shredded cheddar until everything is melted and smooth.
Taste, adjust, and serve loaded
  1. Taste the soup and adjust seasoning as needed with more salt and black pepper if desired.
  2. Serve topped with bacon, extra cheddar, and green onions.

Notes

For the thickest texture, keep the soup on Low; rushing on High can leave some potato pieces less creamy. Refrigerate leftovers in an airtight container for up to 4 days and reheat gently on the stove or in the microwave, stirring often—soup may thicken as it cools, so loosen with broth. Freezing is not recommended because the dairy can break after thawing. For a lighter option, use reduced-fat cream cheese and sour cream and keep the cheddar to your preferred melting level.