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Frozen Hash Brown Potato Soup

Frozen hash brown potato soup made in a slow cooker for an ultra-thick, creamy texture using frozen diced hash browns (no thawing). Shredded cheddar, cream cheese, and bacon toppings turn it into a loaded main-dish soup that’s easy to serve straight from the crockpot.
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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
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 bag (32 oz) frozen diced hash browns Use straight from the freezer; do not thaw.
  • 1 onion Diced.
  • 4 cloves 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 and cheesy finish
  • 8 oz cream cheese Cubed.
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
Toppings
  • Bacon For topping.
  • cheddar For topping (extra cheddar).
  • green onions For topping.

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Add frozen diced hash browns (straight from the freezer), diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper to the slow cooker.
  2. Stir to combine so the frozen hash browns are evenly distributed.
Slow-cook until tender
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the hash browns are very tender and the soup is thick.
  2. Mash the mixture to your desired consistency while it’s hot.
Make it creamy and cheesy
  1. Stir in cubed cream cheese until melted and smooth.
  2. Stir in sour cream and shredded cheddar until fully melted and creamy.
  3. Taste and adjust seasoning with more salt and black pepper if needed.
Serve loaded
  1. Serve immediately, topped with bacon, extra cheddar, and green onions.

Notes

For the creamiest texture, mash some of the hash browns only after they’re fully tender; leaving a bit unmash adds body. Refrigerate leftovers in an airtight container up to 3 days and reheat gently in the microwave or on the stovetop, thinning with a splash of broth if needed. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the cheddar for flavor.