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Bowl of Crockpot Hash Brown Potato Soup topped with green onions, cheddar cheese, and bacon bits on a wooden table

Crockpot Hash Brown Potato Soup

This Crockpot Hash Brown Potato Soup is a time-saving, creamy delight perfect for busy weeknights. With minimal prep and maximum flavor, it's the ultimate comforting soup!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 bunch green onions, divided
  • 32 oz. bag diced hash brown potatoes, frozen
  • 10.5 oz. can cream of chicken soup
  • 1 ½ tsp. garlic powder
  • Salt and pepper to taste
  • 32 oz. box chicken stock (or broth)
  • 8 oz. package cream cheese, cubed (add later)
  • Topping Options: Shredded cheddar cheese, cooked beef bacon pieces

Method
 

  1. Slice the green onions, keeping the white and green parts separate. Reserve the greens for topping.
  2. Add the frozen hash browns, white parts of the green onions, garlic powder, salt, and pepper to your slow cooker.
  3. Pour in the cream of chicken soup and stir to coat the potatoes evenly.
  4. Add the chicken stock, then cover and cook on Low for 6 hours (or High for 3-4 hours).
  5. About 10-15 minutes before cooking is done, stir in the cubed cream cheese. Cover again and let it melt into the soup.
  6. Use a potato masher to lightly mash some of the potatoes, thickening the soup to your desired consistency.
  7. Ladle into bowls and top with reserved green onion tops, shredded cheese, and bacon bits, if desired. Serve hot and enjoy!

Notes

Pro tip: Keep a batch of cooked bacon in the freezer for quick toppings anytime. It’s perfect for turning this into a comforting loaded hash brown soup with bacon!