Hash Brown Potato Soup (Crock Pot)
Crock pot Hash Brown Potato Soup is easy to prepare, and all of the cooking is done in the slow cooker. It saves you time in the kitchen but is still delicious.
Servings: 6
Calories: 133kcal
Ingredients
- 1 bag (32 oz) frozen diced hash browns
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 4 cups chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 brick (8 oz) cream cheese, cut into cubes
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
Toppings
- Crumbled bacon
- Extra shredded cheddar cheese
- Chopped green onions
- Sour cream
Instructions
- Prepare the slow cooker by coating with a light coating of cooking spray.
- Add frozen hash browns, chopped onion, and minced garlic to the slow cooker.
- Pour in chicken broth and stir in the condensed cream of chicken soup.
- Sprinkle in salt, pepper, and Italian seasoning, then stir everything to combine.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until potatoes are tender.
- About 30 minutes before serving, add cubed cream cheese to the soup and stir well.
- Cover and let cook for 20 minutes, then whisk until the cream cheese is fully incorporated and smooth.
- Stir in shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed, then serve warm with your favorite toppings.
Video
Notes
- Store extra crock pot hash brown potato soup in an airtight container for up to 3 days in the fridge.
- Don’t add the cheeses too early, or they will cook too long and curdle, making your soup lumpy.
Nutrition
Calories: 133kcal | Carbohydrates: 3g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 1156mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 0.3mg