Crockpot Potato Soup with Hashbrowns (Loaded and Creamy)

This potato soup with hashbrowns is the easiest way I know to get a thick, cheesy, loaded potato soup on the table. Frozen diced hashbrowns go straight into the crockpot with broth, onion and garlic, and a little cream cheese and cheddar at the end turn everything rich and velvety. No peeling, no chopping potatoes, and no babysitting a pot on the stove.

Below you will find why frozen hashbrowns work so well, the ingredient list, step-by-step instructions, how to get the texture just right, toppings and variations, and tips for storing and reheating. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why This Crockpot Potato Soup Works

Frozen hashbrowns are already peeled, diced and par-cooked, so they soften evenly in the slow cooker and break down just enough to thicken the soup on their own. That is a big shortcut compared with peeling and cubing five pounds of russets.

• Ten minutes of hands-on time. Dump, stir and walk away. The slow cooker does the rest while you work, run errands or watch the game.
• Creamy without flour. Cream cheese, a splash of milk and a quick mash of some potatoes give body without a roux.
• Loaded baked potato flavor. Cheddar, bacon, sour cream and green onions make every bowl taste like the best part of a baked potato.
• Budget friendly. A bag of frozen potatoes and a few pantry staples feed a family of eight.

This is the kind of crockpot potato soup I make on the first truly cold weekend of fall, and it shows up again and again all winter. It is cozy, filling and loved by kids and adults alike.

Ingredients You Will Need

The ingredient list is short, but a few choices change the final texture and flavor. Here is what I use and why.

• Frozen diced hashbrowns: use the cubed, southern-style kind in a 30 to 32-ounce bag. Shredded hashbrowns break down too much and turn the soup gluey.
• Chicken broth: low-sodium broth lets you control the salt, since bacon and cheese add plenty. Vegetable broth works for a meatless pot.
• Onion and garlic: a diced yellow onion and a few garlic cloves build a savory base.
• Cream cheese: one 8-ounce block, cubed and softened, melts into the soup and makes it silky.
• Milk or half-and-half: whole milk keeps it lighter, half-and-half makes it richer.
• Sharp cheddar: shred it yourself from a block. Pre-shredded cheese has anti-caking agents that can make the soup grainy.
• Bacon: cooked until crisp, with half stirred in and half saved for topping.
• Seasonings: salt, black pepper, a little dried thyme and a pinch of smoked paprika.

How to Make Potato Soup with Hashbrowns

You will need a 6-quart slow cooker. Lightly grease the insert or spray it with cooking spray to make cleanup easier.

1. Load the crockpot. Add the frozen hashbrowns, diced onion, minced garlic, broth, thyme, smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
2. Slow cook. Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the potatoes are completely tender.
3. Mash for body. Use a potato masher to crush about one third of the potatoes right in the pot. This thickens the soup while leaving hearty chunks.
4. Add the dairy. Stir in the cubed cream cheese and milk. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the cream cheese has melted completely.
5. Add the cheese and bacon. Turn the slow cooker to warm, then stir in the cheddar and half of the bacon until the cheese melts.
6. Season and serve. Taste and adjust the salt and pepper. Ladle into bowls and top with sour cream, the remaining bacon, extra cheddar and sliced green onions.

Adding the dairy at the end is important. Milk and cream cheese can curdle or separate if they simmer for hours, so they go in only after the potatoes are tender. Keep the heat gentle once the cheese is in, and the soup will stay smooth.

How to Get the Perfect Texture

Everyone has an opinion on how thick potato soup should be. The good news is that this recipe is easy to adjust in either direction.

• For thicker soup: mash more of the potatoes, or stir 2 tablespoons cornstarch into 2 tablespoons cold water and add it with the cream cheese.
• For thinner soup: add warm broth or milk, 1/4 cup at a time, until it reaches the consistency you like.
• For a smooth, velvety soup: blend half of the pot with an immersion blender before adding the cheese, then stir it back together.
• For chunky soup: skip the mashing and let the cream cheese do the thickening.

Keep in mind that the soup thickens as it sits and even more once it is chilled. If it looks just a little looser than you want when you serve it, it will be perfect a few minutes later.

Tips for the Best Loaded Potato Soup

• Do not thaw the hashbrowns. They go in frozen and cook evenly. Thawed potatoes can turn mushy faster.
• Use low-sodium broth. Salt at the end, after the bacon and cheese are in, to avoid an overly salty pot.
• Shred your own cheese. Block cheddar melts smoothly, while bagged shreds can turn the soup grainy.
• Soften the cream cheese. Cubes melt faster if they sit at room temperature while the soup cooks.
• Keep the lid on. Every peek lets out heat and can add 15 to 20 minutes of cooking time.

Want more slow cooker comfort food? Try my hearty easy crockpot chili with all the toppings or a silky slow cooker butternut squash soup. For a protein-packed option, the chicken lentil soup is a weeknight favorite. You can find all my cozy bowls in the soups and stews recipe collection.

Toppings and Easy Variations

The toppings are what make this a true loaded potato soup, so set out a little bar and let everyone build their own bowl.

• Classic loaded: sour cream, crumbled bacon, shredded cheddar and sliced green onions or chives.
• Ham and potato soup: skip the bacon and stir in 2 cups diced cooked ham with the cream cheese. It is a great way to use leftover holiday ham.
• Broccoli cheddar potato: add 2 cups small frozen broccoli florets during the last 30 minutes.
• Chicken potato soup: stir in 2 cups shredded rotisserie chicken with the dairy for a heartier bowl.
• Vegetarian: use vegetable broth, leave out the bacon and top with crispy fried onions and smoked paprika.
• Spicy: add a diced jalapeño with the onion and use pepper Jack in place of cheddar.

If you are feeding a crowd for game day or a chilly Halloween night, keep the soup on the warm setting and line up the toppings in small bowls next to the slow cooker. Guests can serve themselves, and the soup stays hot for a couple of hours. Just give it a stir every so often and add a splash of warm milk if it starts to thicken too much around the edges.

Common Mistakes and How to Fix Them

What to Serve With Potato Soup

A big bowl of this soup is filling on its own, but a simple side turns it into a full meal.

• Crusty bread or rolls for dunking, or warm cornbread with honey butter.
• A crisp salad like my fall harvest salad with apples and pecans to balance the richness.
• Grilled cheese sandwiches cut into strips for kids who love to dip.
• Roasted vegetables such as broccoli or green beans for something green on the plate.

Make Ahead, Storage and Reheating

Cool leftovers quickly and refrigerate them in shallow airtight containers within 2 hours. The soup keeps for 3 to 4 days in the fridge. The USDA guide to slow cookers and food safety also recommends never reheating leftovers in the slow cooker itself, so warm them on the stove or in the microwave until steaming hot, 165°F (74°C).

Reheat gently over medium-low heat, stirring often and adding a splash of milk or broth to loosen it. Soups with lots of dairy and potatoes can turn a little grainy after freezing, but you can freeze it for up to 2 months if you do not mind a slightly softer texture. Thaw overnight in the fridge and whisk well while reheating.

Frequently Asked Questions

Ready to cook? Here is the full printable crockpot potato soup with hashbrowns recipe with exact measurements and estimated nutrition.

Crockpot Potato Soup with Hashbrowns

A thick, creamy loaded potato soup made in the slow cooker with frozen diced hashbrowns, cream cheese, cheddar and bacon.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 40 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

Soup

• 30 ounces frozen diced hashbrowns southern-style, not thawed (850 g)
• 1 yellow onion diced
• 3 cloves garlic minced
• 4 cups low-sodium chicken broth (950 ml)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon black pepper

To finish

• 8 ounces cream cheese cubed and softened (225 g)
• 1 cup whole milk or half-and-half (240 ml)
• 1 1/2 cups shredded sharp cheddar cheese shredded from a block (170 g)
• 8 slices bacon cooked and crumbled, divided

Toppings

• 1/2 cup sour cream
• 3 green onions sliced

Method

 

1. Grease a 6-quart slow cooker. Add the frozen hashbrowns, onion, garlic, broth, thyme, smoked paprika, salt and pepper and stir.
2. Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the potatoes are very tender.
3. Mash about one third of the potatoes in the pot with a potato masher to thicken the soup.
4. Stir in the cream cheese and milk. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the cream cheese melts.
5. Switch to warm and stir in the cheddar and half of the bacon until the cheese melts. Taste and adjust the seasoning.
6. Serve topped with sour cream, the remaining bacon, extra cheddar and green onions.

Notes

Thicker soup: Stir 2 tablespoons cornstarch into 2 tablespoons cold water and add with the cream cheese.

Storage: Refrigerate within 2 hours and use within 4 days. Reheat on the stove or in the microwave to 165°F (74°C), not in the slow cooker.

Nutrition is an estimate per serving including toppings and will vary with the brands used.

I hope this cozy soup warms up your kitchen on the next chilly night. If you make it, please leave a comment and a star rating below and tell me your favorite toppings. Nothing makes me happier than hearing about your soup nights!