Introduction
There’s nothing quite as comforting as a warm bowl of potato soup, especially on a chilly day. The creamy texture, hearty flavor, and rich toppings make it a family favorite. But what if you could make it even easier—without peeling or chopping a single potato? This crockpot potato soup, made with frozen hash browns, is a game-changer. It’s simple, delicious, and sure to become a repeat recipe in your home.
Why Use Frozen Hashbrowns?
Traditional potato soup typically begins with raw potatoes that require peeling, chopping, and boiling. While delicious, it can be time-consuming. Using frozen hashbrowns cuts down on prep work without sacrificing flavor. Both shredded and cubed varieties work well; however, cubed hash browns will give you a chunkier, more traditional potato soup texture.
Ingredients You’ll Need
Here’s everything you need for this no-fuss recipe:
- 1 bag of frozen hashbrowns (shredded or cubed—either works, but cubed gives heartier bites)
- 1 block of cream cheese – for creamy richness
- 1 can of cream of chicken soup – thickens and adds savory depth
- 4 cups of chicken stock – the flavorful base of the soup
- Seasonings: 1 packet onion soup mix, minced garlic, a sprinkle of mustard powder, celery salt, and black pepper
- Toppings: Crispy bacon and shredded cheddar cheese
Step-by-Step Instructions
- Load the Crockpot
Place the hashbrowns, cream cheese, cream of chicken soup, chicken stock, and seasonings into the crockpot. Give it a quick stir to combine the ingredients. - Cook Until Creamy
Set the crockpot to high and cook for about 6 hours. Stir occasionally to make sure the cream cheese melts evenly. - Add Flavor with Bacon
Near the end of cooking, fry up some bacon. Don’t skip this step—the crispy bacon crumbles add crunch and smoky flavor. For extra richness, add a spoonful of bacon drippings directly into the soup. - Top with Cheese
Before serving, stir in shredded cheddar cheese for a gooey, melty finish. - Serve and Enjoy
Ladle the soup into bowls, garnish with extra bacon and cheese if desired, and enjoy a bowl of pure comfort.
Why This Recipe Works
- Effortless Prep: No peeling, chopping, or mashing required.
- Crowd-Pleasing Flavor: Cream cheese and soup mix create a velvety, savory base.
- Customizable: Use shredded or cubed potatoes, and adjust seasonings to taste.
- Restaurant-Style Finish: Bacon and cheddar take it to the next level.
Tips for the Best Potato Soup
- Use cubed hash browns if you prefer a chunkier texture. Shredded works great for a smoother consistency.
- Don’t skip the bacon drippings—it adds an incredible depth of flavor.
- Thin it out with a splash of milk or cream if the soup gets too thick.
- Add vegetables like corn, carrots, or celery for an extra nutritional boost.
- Add a kick with a dash of cayenne or red pepper flakes.
Serving Suggestions
This soup is hearty enough to be a meal on its own, but it also pairs beautifully with:
- Warm, crusty bread or dinner rolls
- A crisp side salad
- Grilled cheese sandwiches for the ultimate comfort food combo
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stove or in the microwave. Add a splash of milk or broth if it thickens too much.
Conclusion
This crockpot potato soup, made with frozen hash browns, is proof that comfort food doesn’t have to be complicated. With just a handful of ingredients and almost no prep work, you’ll have a creamy, cheesy, bacon-topped bowl of goodness that tastes like you’ve been in the kitchen all day.
Whether you’re making it for a cozy family dinner or meal-prepping for the week, this recipe is a winner. Trust me—once you try it, you’ll want to keep a bag of hashbrowns in your freezer at all times!