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Crockpot Potato Soup with Frozen Hash Browns

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.

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!

bowl of soup.

❤️ 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.

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.

ingredients on white counter.


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 
  • a slow cooker, 4 quarts or larger
  • skillet or saucepan

🍴Instructions

Step One: Cook veggies in broth and seasoning

crockpot with frozen hash browns with onions and peppers.

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

saucepan with flour and butter.

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.

saucepan with cream sauce and roux.

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

crockpot filled with finished soup.

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

finished bowl of loaded potato soup.

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

Can I use fresh potatoes instead of frozen hashbrowns in this recipe?

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.

What is a good substitution for half and half if I don’t have it on hand?

Whole milk or heavy cream.

Are there any other toppings that would go well on top of this soup besides cheese, bacon, and green onion?

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

bowl of soup next to spoon.

📖 Here’s the recipe

close up view of potato soup with shredded cheese, bacon, and green onions.
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Crockpot Potato Soup {With Frozen Potatoes!}

Print Recipe
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.
Prep Time:10 mins
Cook Time:2 hrs 30 mins
Total Time:2 hrs 40 mins
Click here to grab a free seasonal e-cookbook!

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!

Notes

Look for Potatoes O’Brien in the freezer section: you’ll only need one 28 ounce bag and will have some left over. 
Diced or Shredded Hashbrowns can be used in this recipe. You can use the kind without peppers and onions – just chop an onion and one bell pepper and add in with the potatoes.
Heavy cream or whole milk can be used in place of the half & half.
Use any cheese you love for the topping.
Store in the refrigerator for up to 3 days in an airtight container.
Reheat on the stove top or in the microwave.
Course: Main Course
Cuisine: American, Southern
Keyword: easy potato soup, loaded potato soup, potato soup in crockpot, potato soup with frozen hash browns
Servings: 6 servings
Author: Katie Shaw
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