This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Crock pot potatoes soup with hashbrowns
Crock pot potatoes soup with hashbrowns is a creamy and hearty dish crafted with frozen shredded hash browns, vegetable broth, cheddar cheese, and a blend of aromatic spices. Prepared in a crock pot, it’s ready in 6-8 hours on low or 3-4 hours on high and serves six. This soup offers a perfect balance of texture and flavor that warms the soul.
I developed a deep love for soups while experimenting in the restaurant kitchen, and this particular recipe reminds me of how simple ingredients can elevate everyday cooking.
Table of Contents
- Why is Crock Pot Hash Brown Potato Soup so popular?
- What ingredients do you need for Crock Pot Hash Brown Potato Soup?
- How do you make Crock Pot Hash Brown Potato Soup step by step?
- Frequently Asked Questions About Crock Pot Hash Brown Potato Soup
- Can you make any ingredient swaps?
- How do you store and reheat this soup?
Why is Crock Pot Hash Brown Potato Soup so popular?
This soup stands out for its creamy texture, rich cheese-forward flavor, and effortless slow cooking method. It’s perfect for busy households and chilly evenings.
- Convenient cooking: Letting the crock pot handle everything makes meal preparation stress-free.
- Affordable ingredients: Accessible staples like frozen hash browns and cheddar cheese keep it budget-friendly.
- Customizable garnish: Add chopped green onions or herbs for a burst of freshness and color.
- Versatile serving options: Pair it with crusty bread or a simple salad for a complete meal.
What ingredients do you need for Crock Pot Hash Brown Potato Soup?
This recipe features a simple ingredient list designed to create a balance of creamy, cheesy, and hearty flavors. Here’s everything you need:
- 1 (32 oz) bag frozen shredded hash browns
- 1 (32 oz) carton vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- 1/4 cup chopped green onions (optional, for garnish)
The frozen shredded hash browns form the base of the soup, while the cheddar cheese and smoked paprika give it a depth of flavor that’s irresistible.
How do you make Crock Pot Hash Brown Potato Soup step by step?
This recipe involves layering ingredients into the crock pot and letting it work its magic until you have a creamy, flavorful soup ready to serve.
Step 1 — Add the hash browns
Place the frozen shredded hash browns directly into the crock pot.
You might also enjoy our crock pot crack potato soup.
Step 2 — Pour the vegetable broth
Pour the carton of vegetable broth over the hash browns, ensuring they are fully submerged.
Step 3 — Season the soup
Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine the spices evenly.
Step 4 — Cook the soup
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
Step 5 — Add cream and cheese
Approximately 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated.
For more ideas, check out our easy crockpot potato soup with.
Step 6 — Adjust seasoning
Taste the soup and adjust seasoning with additional salt and pepper if necessary.
Step 7 — Serve
Serve warm, garnished with chopped green onions if desired.
Frequently Asked Questions About Crock Pot Hash Brown Potato Soup
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can shred fresh potatoes and use them as a substitute for frozen hash browns, but the texture may vary slightly.
How can I make this soup thicker?
To thicken the soup, whisk in a slurry of cornstarch and water during the last 30 minutes of cooking.
Looking for something similar? Try our crock pot swamp potatoes.
Can I add meat to this recipe?
Yes, cooked and crumbled bacon or diced ham pairs excellently with the flavors of this soup.
How long does this soup last in the fridge?
This soup can be stored in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Absolutely! Freeze the cooled soup in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.
Can you make any ingredient swaps?
Yes, here are some simple swaps you can make to suit your pantry or taste preferences:
- Swap heavy cream for half-and-half for a lighter option. Expect a slightly thinner texture but still creamy.
- Use chicken broth instead of vegetable broth for a richer, meat-forward flavor.
- Replace cheddar cheese with Colby Jack or Pepper Jack for a different flavor profile.
How do you store and reheat this soup?
To store, transfer the soup into airtight containers and refrigerate for up to 3 days. For longer storage, freeze it for up to 3 months.
To reheat, defrost the soup if frozen and warm it gently on the stove or microwave, stirring occasionally to maintain its creamy texture.
Crock Pot Hash Brown Potato Soup
Ingredients
Equipment
Method
- Add the frozen shredded hash browns to the crock pot.
- Pour the vegetable broth over the hash browns.
- Add the garlic powder, onion powder, smoked paprika, salt, and pepper, and stir to combine.
- Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
- About 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese until fully melted and incorporated.
- Taste the soup and adjust seasoning with more salt or pepper, if necessary.
- Serve warm, garnished with chopped green onions if desired.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
