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Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hash browns and ham is thick, creamy, and set up for slow-cooked comfort with minimal hands-on time. Frozen diced hash browns go straight into the crockpot for tender texture, then the soup gets silky from cream cheese and cheddar.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen diced hash browns
  • 1 can (30 oz) frozen diced hash browns Use 1 bag (30 oz); do not thaw.
Ham and aromatics
  • 2 cup cooked ham, diced
  • 1 onion, diced
  • 4 clove garlic, minced
Soup base
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
Cheese and sour cream
  • 8 oz cream cheese, cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper To taste; adjust at the end.
Toppings
  • 0.25 cup green onions and extra cheddar for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Add ingredients and start cooking
  1. Add frozen diced hash browns, diced ham, onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to the Crockpot, then stir to combine.
  2. Cook on Low for 6–8 hours (or High for 3–4 hours) until the hash browns are completely tender, stirring once halfway through if needed.
Thicken and make creamy
  1. Mash some of the hash browns in the Crockpot for a thicker consistency, leaving the rest mostly intact for texture.
  2. Stir in cubed cream cheese and cook for 10–15 minutes on Low until melted and fully incorporated.
  3. Stir in sour cream and shredded cheddar until smooth and evenly creamy, keeping the soup at a gentle simmer without boiling.
Finish and serve
  1. Taste the soup and adjust seasoning with salt and pepper until balanced.
  2. Serve hot, topped with green onions and extra cheddar.

Notes

Pro tip: keep the hash browns frozen and let the slow cook do the thickening—mashing some of them is the key to that spoonable, hearty texture. Refrigerate leftovers in an airtight container for 3–4 days. Freezing is not recommended because dairy can change texture after thawing. For a dairy-light swap, use low-fat cream cheese and reduced-fat cheddar (taste may vary but the method stays the same).