Why Make This Recipe
Crockpot Potato Soup with Frozen Hash Browns is a comforting and easy dish that’s perfect for busy days. It requires minimal prep time and lets the slow cooker do the work. With simple ingredients, this soup is not only delicious but also a great way to use frozen hash browns. It’s an ideal meal for families and gatherings, providing warmth and satisfaction in every spoonful.
How to Make Crockpot Potato Soup with Frozen Hash Browns
Ingredients:
- 32 oz frozen cubed potatoes
- 10.5 oz cream of chicken soup (gluten-free)
- 32 oz chicken stock
- 1 ranch packet
- 8 oz cream cheese (diced to melt faster)
- 8 slices bacon (cooked and crumbled)
- 1 cup shredded cheese
- 2 green onions (chopped)
Directions:
- In a slow cooker, add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet.
- Cover and cook on low for 4-6 hours.
- Optional: Remove lid and mash potatoes for a creamy texture.
- Add diced cream cheese into the slow cooker and cover for 10-30 minutes until cream cheese has melted.
- Once the cream cheese is melted, top the soup with bacon, shredded cheese, and green onions.
- Serve and enjoy!
How to Serve Crockpot Potato Soup with Frozen Hash Browns
This soup is best served hot. You can ladle it into bowls and garnish with extra crumbled bacon, cheese, or chopped green onions for added flavor. Pair it with some crusty bread or a light salad for a complete meal.
How to Store Crockpot Potato Soup with Frozen Hash Browns
To store any leftovers, let the soup cool to room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 3-4 days. If you have a large batch, you can freeze it for up to 3 months. Make sure to thaw it in the fridge before reheating.
Tips to Make Crockpot Potato Soup with Frozen Hash Browns
- For a thicker soup, feel free to mash more of the potatoes.
- If you want a little more spice, add some diced jalapeños or crushed red pepper flakes.
- Adding other vegetables like carrots or corn can enhance the flavor and nutrition.
Variation
You can easily adapt this recipe by substituting the cream of chicken soup with cream of mushroom for a vegetarian option. If you prefer a different flavor, try using different seasoning packets, like Italian or creamy garlic.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, you can cut fresh potatoes into cubes and use them, but be sure to adjust the cooking time accordingly.
What can I use instead of cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative.
Is this soup gluten-free?
Yes, as long as you use gluten-free cream of chicken soup and ensure the ranch packet is gluten-free, this recipe can be gluten-free.
Crockpot Potato Soup with Frozen Hash Browns
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting and easy dish perfect for busy days, made with simple ingredients and frozen hash browns.
Ingredients
- 32 oz frozen cubed potatoes
- 10.5 oz cream of chicken soup (gluten-free)
- 32 oz chicken stock
- 1 ranch packet
- 8 oz cream cheese (diced)
- 8 slices bacon (cooked and crumbled)
- 1 cup shredded cheese
- 2 green onions (chopped)
Instructions
- Add frozen potatoes, cream of chicken soup, chicken stock, and ranch packet to a slow cooker.
- Cover and cook on low for 240-360 minutes (4-6 hours).
- Optional: Remove lid and mash potatoes for a creamier texture.
- Add diced cream cheese into the slow cooker and cover for 10-30 minutes until melted.
- Top the soup with bacon, shredded cheese, and green onions.
- Serve hot and enjoy!
Notes
For a thicker soup, mash more potatoes. Add jalapeños or crushed red pepper flakes for spice. Substitute cream of chicken soup with cream of mushroom for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
