Crockpot Potato Soup with Hash Browns
This Crockpot Potato Soup with Hash Browns is a creamy, comforting dish that combines the convenience of frozen hashbrowns with rich, indulgent toppings like beef, cheddar cheese, and green onions. Easy to make and perfect for busy evenings, this soup offers a creamy texture and customizable toppings, just like a loaded baked potato, with minimal prep time.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4 hours 10 minutes - 6 hours 10 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
Frozen hashbrowns (cubed)
Cream of chicken soup
Cream cheese
Shredded sharp cheddar cheese
Chicken stock or chicken broth
Ranch seasoning packet
Ground beef (cooked)
Onion powder
Green onions/scallions
Salt and pepper
Sour cream (optional)
Instructions
-
In a slow cooker, combine frozen hashbrowns, cream of chicken soup, chicken stock, and ranch seasoning.
-
Cover and cook on low for 4-6 hours.
-
Once the soup is cooked, add diced cream cheese and let it melt for 10-30 minutes. Mash the potatoes for a smoother texture, if desired.
-
Top with cooked ground beef, shredded cheddar cheese, and green onions.
-
Serve and enjoy!
Notes
-
You can substitute fresh potatoes for frozen hashbrowns. Just peel, chop, and cook them for an additional 2 hours.
-
For a vegetarian version, swap chicken broth for vegetable broth.
-
If you want a creamier texture, blend the soup with an immersion blender.
-
This soup can be topped with sour cream for extra creaminess.
