Easy Slow Cooker Potato Soup
Warm up your day with crockpot potato soup with frozen hash browns, a creamy and satisfying dish that’s incredibly easy to prepare. Featuring tender potatoes, velvety cream cheese, and savory seasonings, it’s the ultimate comfort food for busy days.
This soup comes together effortlessly thanks to frozen hash browns—no peeling or chopping required. With just a few pantry staples and minimal prep time, you’ll have a hearty meal that’s sure to please the whole family.
Key Ingredients That Make This Soup Irresistible
The Soul of Crockpot Potato Soup
- Frozen Hash Browns – Convenient and time-saving, they deliver tender potato goodness without any prep.
- Chicken Stock – Adds depth and richness to the soup base.
- Ranch Seasoning Mix – A flavorful blend of herbs and spices that elevates the dish.
- Cream of Chicken Soup – Enhances the soup’s creamy consistency and savory profile.
- Cream Cheese – Melts into the broth for a luxurious texture.
Toppings That Seal the Deal
- Bacon Crumbles – Crispy and smoky, a must-have garnish.
- Shredded Cheese – Adds melty, cheesy goodness.
- Green Onions – Brightens and adds a fresh crunch.
Steps to Craft the Perfect Soup
How to Bring This Comforting Soup Together
- Combine frozen hash browns, chicken stock, cream of chicken soup, and ranch seasoning in your crockpot.
- Cook on low for 4–6 hours until the potatoes are tender.
- For a creamier texture, gently mash the potatoes in the crockpot after cooking.
- Add diced cream cheese, stirring occasionally until it melts and blends seamlessly.
- Garnish with bacon, cheese, and green onions for the perfect finishing touch.
- Serve hot and savor the creamy, hearty flavors.
Expert Tips for Crockpot Potato Soup Success
For an ultra-creamy soup, blend half the mixture with an immersion blender before adding the cream cheese. Prefer a lighter texture? Stir in extra chicken stock after cooking to thin the soup.
Enhance the flavor by adding a pinch of garlic powder or smoked paprika. Feel free to experiment with toppings, such as sour cream, croutons, or even diced avocado for a unique twist.
Storing and Reheating Leftovers
Keeping Your Soup Fresh and Delicious
Leftover crockpot potato soup can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or milk to restore its creamy consistency. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
This crockpot potato soup with frozen hash browns is the ultimate comfort food, combining ease, flavor, and versatility. Whether you’re enjoying it fresh or savoring leftovers, it’s a dish that keeps giving.
Slow Cooker Potato Soup Recipe
Ingredients
- 32 oz chicken stock
- 1 packet ranch seasoning mix
- 10.5 oz cream of chicken soup gluten-free if needed
- 32 oz frozen cubed potatoes
- 8 oz cream cheese diced for quicker melting
Toppings:
- 8 slices bacon cooked and crumbled
- 2 green onions finely chopped
- 1 cup shredded cheese
Instructions
- Combine the frozen hash browns, chicken stock, cream of chicken soup, and ranch seasoning in a slow cooker.
- Cover and cook on low for 4 to 6 hours.
- For a creamier consistency, remove the lid after cooking and gently mash the potatoes.
- Add the diced cream cheese to the slow cooker. Replace the lid and allow it to melt for 10 to 30 minutes, stirring occasionally to blend.
- Once the cream cheese has fully incorporated, garnish the soup with crumbled bacon, shredded cheese, and chopped green onions.
- Serve immediately and enjoy!