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Easy Crockpot Potato Soup with Frozen Hashbrowns

There’s something about early winter afternoons that can feel impossibly bleak. The sun is setting but you feel like you just ate lunch. Except that you’re hungry. And cold. And this, my friends, is the day that slow cooker potato soup was made for.

You overachievers might serve this as a first course, but it’s one of my favorite slow cooker dinners. I usually just pair it with a sandwich and call it a day.

Crockpot Potato Soup {With Frozen Hashbrowns}

The easiest way to make potato soup from scratch! Rich, creamy, and loaded with flavor, there's no chopping or fussing needed in this delicious soup recipe.
Print Recipe
close up view of potato soup with shredded cheese, bacon, and green onions.
Prep Time:10 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 40 minutes

Equipment

  • Slow cooker (6 quart or larger)

Ingredients

For the Soup

  • 4 cups frozen hashbrown potatoes with peppers and onions often labeled "Potatoes O'Brien"
  • 3 cups chicken stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half & half
  • ¼ cup sour cream

Toppings

  • ½ cup colby jack cheese (shredded)
  • ½ cup cooked crumbled bacon
  • 1 green onion (sliced)

Instructions

  • Cook veggies in broth and seasoning. Put the hashbrowns, chicken stock, salt, black pepper, and granulated garlic in a 4-quart or larger slow cooker, and mix them well. Cook on HIGH for 2 hours or LOW for 4 hours until the potatoes are soft.
    crockpot with frozen hash browns with onions and peppers.
  • Prepare the roux. When the potatoes are almost ready, melt butter in a skillet or saucepan over medium heat. Slowly add the flour while whisking until smooth. Cook for 1-2 minutes, stirring all the time, to get rid of the flour taste.
    saucepan with flour and butter.
  • Add dairy.Slowly add the half & half while stirring. Turn up the heat to medium-high and keep stirring until the mixture thickens. Take it off the heat and mix in the sour cream until it's all combined. (Optional: If you want the soup smoother, you can use a hand blender or pour it into a regular blender and blend until it's smooth.)
    saucepan with cream sauce and roux.
  • Combine and finish cooking. Add the half & half mixture to the slow cooker with the potatoes. Mix well. Cover and cook on HIGH for another 30 minutes until the flavors mix and the soup thickens.
    crockpot filled with finished soup.
  • Garnish. Serve the soup hot, garnished with shredded Colby jack cheese, crumbled bacon, and sliced green onions.
    bowl of soup next to spoon.

Notes

Make sure to grab a 28-ounce bag of Potatoes O’Brien from the freezer section – you’ll have some left over.
If you can’t find Potatoes O’Brien, use plain frozen hashbrowns and add chopped bell peppers and onions for extra flavor.
When you’re mixing the flour and butter, keep stirring constantly to avoid burning. This will give you a smooth soup base.
Add the half & half to the roux slowly and keep stirring to prevent lumps and make a creamier soup.
You can use diced or shredded hashbrowns for this recipe. If you’re using plain hashbrowns, just chop an onion and a bell pepper and add them in with the potatoes.

Nutrition

Calories: 244kcal | Carbohydrates: 33g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 445mg | Potassium: 556mg | Fiber: 2g | Sugar: 2g | Vitamin A: 259IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 2mg
Servings: 6 servings
Calories: 244kcal
Author: Katie

More Tips:

Be sure to use a slow cooker that can hold at least 4 quarts to comfortably fit the frozen hashbrowns and chicken stock.

For a completely smooth soup, you can use an immersion blender directly in the slow cooker or blend the soup in batches in a countertop blender until it reaches your desired consistency.

While the soup is cooking, cook and crumble the bacon, shred the cheese, and slice the green onions so that your toppings are ready when the soup is done.

When reheating leftovers, do so gently over low heat to avoid the dairy from curdling. Adding a splash of milk or stock can help bring back the soup’s creamy consistency.

You can add other vegetables or herbs as you like. Carrots, celery, or even a handful of fresh spinach can add extra nutrition and flavor.

Before serving, taste the soup and adjust the seasoning if needed. A little extra salt or pepper can sometimes make a big difference.

bowl of soup.

Serving Suggestions

This is is great with any kind of homemade French bread, or any sandwich.

Here are some good ingredients (and alternatives) for this recipe:

Frozen hashbrown potatoes with peppers and onions: Use plain hashbrowns and add chopped onion and bell pepper.

Chicken stock: Use vegetable stock for a vegetarian version.

ingredients on white counter.

Half & half: I never have half and half so I always just use heavy cream.

Colby jack cheese: Any cheese will work fine, or can skip it.

Sour cream: You can use plain Greek yogurt or crème fraîche instead.

Storage Instructions

Put any leftovers in a sealed container and store it in the fridge for up to 3 days. Warm it up on the stove or in the microwave, giving it a stir now and then.

I know a lot of people say not to freeze dairy, but I’ve never had a problem freezing this for a month or so.

When winter settles in you’ll be glad you have this recipe in your back pocket. And somehow, those impossibly bleak afternoons won’t feel quite so bad anymore.

bowl of soup next to spoon.
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By Katie Shaw

picture of smiling female

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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2 Comments

  1. I am new to your page and very much enjoy your content thus far. I think the pic of your ingredients is a great touch; however for this soup recipe, I think what you have labeled as “diced tomatoes” should be “chicken stock”. ☺️

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