5 Ingredient Crock Pot Potato Soup with Frozen Hash Browns
This 5 Ingredient Crock Pot Potato Soup is creamy, comforting and incredibly easy to make. Frozen diced hash browns eliminate all the peeling and chopping, so you can have dinner cooking in your slow cooker in about five minutes.
Made with cream of chicken soup, chicken broth, onion and cream cheese, this simple potato soup is perfect for busy fall and winter days. Add shredded cheddar cheese and bacon before serving for an easy loaded potato soup your family will love.
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I originally created this recipe after trying several slow cooker potato soups and simplifying them into the easiest version possible. It has since become one of my favorite meals for busy days because I can put everything in the Crock Pot in minutes and let it cook until dinner.
Why You’ll Love This Potato Soup
- Only five main ingredients: Salt, pepper and toppings are optional.
- Five minutes of preparation: Frozen diced hash browns eliminate peeling and chopping.
- Family-friendly: The flavor is creamy, mild and easy to customize.
- Perfect for busy days: Add everything to the slow cooker and let it cook.
- Easy to dress up: Serve it with bacon, cheddar cheese, green onions or sour cream.
Ingredients for Crock Pot Potato Soup
1 bag (32-ounce) frozen diced hash browns
1 can (10.5 ounces) cream of chicken soup
2 cans (14 ounces each) chicken broth
1/2 cup finely diced onion
1 block (8 ounces) cream cheese
Salt and pepper to taste
How to Make Potato Soup with Frozen Hash Browns
- Place the frozen diced hash browns, cream of chicken soup, chicken broth, diced onion and cream cheese in your slow cooker.
- Cover and cook on low for 6 to 8 hours, or until the potatoes are tender.
- Stir the soup thoroughly so the softened cream cheese is evenly incorporated.
- Taste and season with salt and pepper.
- Serve topped with shredded cheddar cheese, cooked bacon, green onions or sour cream, if desired.
If you want to save yourself time with cleanup, be sure to use a crock pot liner. They make cleanup a breeze!
Here are answers to some of the most common questions readers have asked about this easy potato soup.
Frequently Asked Questions About Crock Pot Potato Soup
No. Add the diced hash browns directly to the slow cooker while they are still frozen. That is what makes this recipe so quick to prepare.
Diced or cubed hash browns produce the best potato-soup texture. Shredded hash browns can work in a pinch, but they will break down more and create a softer, less chunky soup.
Yes. You can substitute a 32-ounce bag of frozen Potatoes O’Brien. Because they already contain diced onions and peppers, you can omit the additional onion. The peppers will give the soup a slightly different flavor.
For this recipe, I would not recommend using reduced-fat or non-fat cream cheese. To get the creaminess of the soup without any separation, you need to use a full-fat cream cheese.
Chicken bouillon can be used in place of prepared broth. Follow the package directions to make approximately 28 ounces—or 3½ cups—of broth.
Stir in additional chicken broth or milk, a small amount at a time, until the soup reaches your preferred consistency.
If you love slow cooker recipes, try my Quick and Spicy Fiesta Soup, Easy Taco Soup, or 5 Ingredient Crockpot Mexican Chicken.
Print5 Ingredient Crock Pot Potato Soup with Frozen Hash Browns
Looking for a simple and delicious slow cooker potato soup recipe? Try this one with only 5 ingredients for an effortless soup that your family is sure to love.
- Prep Time: 5 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 to 8 hours
- Yield: 8 servings 1x
- Category: Slow Cooker
Ingredients
- 1 bag (32 ounces) frozen diced hash browns
- 1 can (10.5 ounces) cream of chicken soup
- 2 cans (14 ounces each) chicken broth
- 1/2 cup finely diced onion
- 1 block (8 ounces) cream cheese
- Salt and pepper to taste
Instructions
- Add the frozen hash browns, cream of chicken soup, chicken broth, diced onion and cream cheese to your slow cooker.
- Cook on low for 6 to 8 hours.
- Stir thoroughly before serving, and season with salt and pepper to taste.
- Serve with shredded cheese and bacon. Enjoy!
Can I add velveeta cheese?
I don’t see why not!
Mine is ready to be served but it is very thick and not smooth. Why?
I don’t know! Mine always has lumps from the has browns in them. Is that what you mean? You could always thin it with some milk or cream if you want it thinner, but we like it as a thicker style soup.
What do you serve with this……………cornbread or crackers?
I personally like to serve this potato soup with freshly baked bread, but crackers would be my next choice! I am so glad you enjoy this soup too!
When using russet potatoes, do you precook them?
Or change anything?
Cook time?
Please let me know.
Money is tight, so I want to substitute the frozen potatoes.
Hmmm. I have never tried with russet potatoes. My guess (and this is a guess only) is that if you chop them small, they would naturally cook as the soup simmers. But since I haven’t tried it, I can’t say for sure! Good for you in being money conscious. Let me know how it turns out, Darla!
Can you back this just on the stove in a Dutch oven rather than crock pot?
I’m sure you can…but I don’t know the exact time frame for it. You are welcome to try it and let us know what you discover!
Great soup recipe! You can also add a 12.5 oz can of chunk chicken breast.
Looks great.. But it’s there something else u would substitute for the chicken soup? Not a fan of cream of chicken in a can..
Hi, Tara! You could always just use chicken broth…or make your own homemade cream of chicken soup. It’s really just a roux of water and flour, with chicken broth and milk added to thicken it up. But like I said, chicken broth would probably work, but your soup will be thinner. Making a homemade cream of chicken soup would be my recommendation!
Couldn’t believe how easy this soup is to make. Taste great.
Easy and delicious
We are always on the look out for new crockpot recipes, especially at this time of year. The holidays are so busy — without our slow cooker, we’d have to eat sandwiches or fast food at least 3 night a week!
I have made this twice in two weeks. It is easy and taste delicious. I shared with my sister and they loved it too.