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Frozen Hash Brown Potato Soup

Frozen hash brown potato soup made in a slow cooker for an ultra-thick, creamy texture using frozen diced hash browns. Tender potatoes, melty cheddar, and bacon-topped servings deliver a hearty American main dish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Base soup
  • 1 can (10.5 oz) cream of chicken soup Use cream of chicken soup for rich flavor and body.
  • 4 cup chicken broth
  • 32 oz frozen diced hash browns Keep frozen; do not thaw.
  • 1 onion, diced
  • 4 garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy finish
  • 8 oz cream cheese, cubed
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar Reserve a little for topping if desired.
Toppings
  • 1 Bacon for topping Use cooked bacon or crumble bacon on top.
  • 1 cheddar for topping Extra shredded cheddar for a loaded finish.
  • 1 green onions for topping

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Add the frozen diced hash browns (straight from the freezer), diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper to the slow cooker.
  2. Stir to combine so the frozen hash browns are evenly distributed.
Slow cook until tender
  1. Cook on Low for 6-8 hours (or High for 3-4 hours) until the hash browns are very tender, stirring once if needed to keep the soup even.
  2. Mash the mixture to your desired consistency, leaving it chunky if you prefer a thicker, rustic texture.
Make it creamy
  1. Stir in the cubed cream cheese until melted and the soup looks glossy and smooth.
  2. Stir in the sour cream and shredded cheddar until everything is fully melted and the soup is creamy and thick.
  3. Taste and adjust seasoning as needed, especially salt and pepper, until the flavors pop.
Serve loaded
  1. Serve hot, topped with bacon, extra cheddar, and green onions.

Notes

For the creamiest bowl, mash some of the potatoes after cooking so the soup thickens naturally; stir again after adding cream cheese and cheddar until no lumps remain. Store leftovers in the refrigerator up to 3 days (reheat gently, as it will thicken when cold). Freezing is not recommended because the dairy can break when thawed, but you can make it dairy-free by using a plant-based cream cheese and sour-cream alternative.