A rich, creamy, and flavorful crockpot potato soup that requires minimal effort. Plus, it comes together in just under three hours. Best of all – you don’t need to chop any ingredients as everything can be added directly into the slow cooker!
Table of contents
❤️ Why you’ll love this recipe
- Quick and easy prep…no chopping or peeling required. This recipe uses frozen hash browns for convenience.
- Ready in under 3 hours. Yes, this includes cooking time in the crockpot. You can start this after lunch and still have it ready tonight.
- It’s delicious. You’ll never go back to making potato soup the hard way once you see how amazing the easy way tastes.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this loaded potato soup recipe:
- frozen hashbrown potatoes with peppers and onions (aka potatoes O’Brien)
- chicken stock
- salt
- black pepper
- granulated garlic
- butter
- all-purpose flour
- half & half
- sour cream
- shredded Colby jack or cheddar cheese
- cooked crumbled bacon
- green onion
🥣 Equipment
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- a slow cooker, 4 quarts or larger
- skillet or saucepan
🍴Instructions
Step One: Cook veggies in broth and seasoning
In a slow cooker that is 4 quarts or larger, add the hashbrowns, chicken stock, salt, pepper, and garlic. Cook on HIGH for 2 hours or LOW for 4 hours or until the potatoes are soft.
Step Two: Thicken
Get a skillet or saucepan and turn the heat to medium. Put in 3 tablespoons of butter. Stir in the flour until it is mixed in with the butter.
Pour in the half & half and turn up the heat to medium-high. Cook and stir until it gets thick. Stir in the sour cream, and then take it off the heat.
Step three: Finish cooking
Add the half & half mixture to the potatoes in the slow cooker and stir. Let cook in the slow cooker on HIGH for 30 minutes.
Step Four: garnish
Serve hot, topped with cheese, bacon, and green onions. Enjoy your meal!
🥫 Storage instructions
To store leftovers, you can keep the soup in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it because of the sour cream and other dairies in the recipe.
🔍 FAQs
Yes, you can use fresh potatoes instead of frozen hashbrowns. But honestly, it’s so much more work and doesn’t save any money or add flavor. But if fresh potatoes are all you have on hand, simply chop a few peeled potatoes into small pieces. Measure out 4 cups and add them to the slow cooker in step one.
Whole milk or heavy cream.
Yes, some other good toppings to try on this crockpot potato soup recipe would include chopped fresh herbs like dill or chives, a drizzle of hot sauce or sriracha, or even a dollop of plain yogurt. Alternatively, you could add any cooked protein like shredded chicken or turkey for extra protein.
👩🏻🍳 Expert tips
- Make sure to use a slow cooker with at least 4 quart capacity in order to comfortably fit the frozen hashbrowns and chicken stock.
- Don’t forget to stir the soup frequently as it cooks, particularly during the last 30 minutes or so. This will ensure that all of the ingredients are evenly cooked and well incorporated.
📘 Related Recipes
🍽 Serve it with
- Homemade soup and rolls are a match made in heaven. You’ll love these easy sourdough rolls on the side.
- Buttermilk fried chicken is filling and delicious.
- Fresh cucumber and onion salad balances the meal.
- And no one will turn down a big slice of blackberry raspberry pie.
📖 Here’s the recipe
Crockpot Potato Soup {With Frozen Potatoes!}
Equipment
- Slow cooker 6 quart or larger
Ingredients
For the Soup
- 4 cups frozen hashbrown potatoes with peppers and onions
- 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. In a 4 quart or larger slow cooker, add the hashbrowns, chicken stock, salt, pepper and garlic. Cook on HIGH for 2 hours or LOW for 4 hours or until the potatoes are tender.
- Thicken. About 10 minutes before the potatoes are done, melt the 3 Tbsp of butter in a skillet or saucepan over medium heat. Stir in the flour and mix until fully incorporated into the butter. Pour in the half & half and increase the heat to medium-high, cook and stir continuously until thickened. Stir in the sour cream and remove from the heat. (Optional: for a smoother soup, blend all of some of the soup with a stick blender or remove it and carefully blend in a countertop blender.)
- Finish cooking. Add the half & half mixture to the potatoes in the slow cooker and stir. Let cook in the slow cooker on HIGH for 30 minutes.
- Garnish. Serve hot and top with the cheese, bacon and green onions. Enjoy!
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”. ☺️
ha! you are right!