Easy Crockpot Potato Soup with Frozen Hashbrowns
This crockpot potato soup is an absolute winner for those busy weeknights when you just want something comforting and delicious without all the fuss. No chopping anything, just toss everything in the slow cooker and let it work its magic!
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}
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.
- 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.
- 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.)
- 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.
- Garnish. Serve the soup hot, garnished with shredded Colby jack cheese, crumbled bacon, and sliced green onions.
Notes
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.
About the Ingredients
Here are some good ingredient 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.
- Half & half: Heavy cream or whole milk is a good alternative.
- Colby jack cheese: Swap for cheddar or Monterey Jack cheese.
- Sour cream: You can use Greek yogurt or crème fraîche instead.
These changes might alter the flavor and texture a bit, but they will still result in a tasty soup.
This recipe is a simple, comforting dish that’s perfect for any busy day. With minimal prep and maximum flavor, it will surely become a favorite in your home in fall and winter. I hope you enjoy it.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.