Can I use fresh potatoes instead of frozen hash browns?

Yes, you can, but it will change the cooking time and texture. Fresh potatoes should be peeled and diced evenly, and you’ll need to cook the soup a bit longer on low so they break down and thicken naturally. The creamy potato soup may be slightly less consistent than with frozen hash browns.

Can I make this soup vegetarian?

Absolutely. Swap the chicken broth for vegetable broth and use a cream of mushroom or celery soup in place of the cream of chicken soup. The slow-cooker technique still thickens the potatoes beautifully, giving you a rich, comforting texture without meat.

How do I store leftovers without losing creaminess?

Store in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave and stir occasionally. If it thickens too much, add a splash of broth or milk to bring it back to the desired consistency.

Can I add other vegetables or toppings?

Yes, but keep them compatible with slow-cooking. Shredded carrots, leeks, or a handful of corn can work if added in the last hour. Toppings like cheese, crispy bacon, or green onions are best added right before serving to preserve texture and flavor.

Will this soup freeze well?

It can, but cream cheese can separate slightly when frozen and thawed. Freeze in an airtight container for up to 2 months and reheat gently, stirring to recombine the texture before serving.

The Ultimate Crockpot Potato Soup for Cozy Nights

Description

Rich, creamy crockpot potato soup made with hash-brown potatoes, chicken broth, cream of chicken soup, and cream cheese. Topped with cheese, bacon, and green onions for ultimate comfort.

Ingredients

Scale

1 (30 ounce) bag frozen cubed hash-brown potatoes
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can cream of chicken soup
1/2 cup chopped yellow onions
1/4 teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened
Optional Toppings: shredded cheese, bacon, sliced green onions

Cook Mode Keep your screen awake while you cook

Instructions

Combine frozen potatoes, chicken broth, cream of chicken soup, onion, and pepper in a slow cooker.
Cook on low for 5-6 hours until potatoes are soft and breaking apart.
Add softened cream cheese and cook 30 minutes until melted and incorporated.
Stir gently, adjust seasoning if needed.
Serve hot with desired toppings.

Notes

Use cubed frozen hash-browns for consistent texture.
Add cream cheese only after potatoes are fully cooked to avoid clumping.
Optional toppings like cheese, bacon, and green onions enhance flavor and presentation.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Soup
Method: Slow Cooker / Crockpot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4
Sodium: 820
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 28
Fiber: 3
Protein: 10
Cholesterol: 40