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Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hashbrowns and ham that turns creamy and thick in the slow cooker, with tender shredded hash browns and melted cheddar. Easy dump-and-stir method with a quick mash for body and toppings-ready finish.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen diced hash browns
  • 1 bag (30 oz) frozen diced hash browns do not thaw
Ham and aromatics
  • 2 cooked ham, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
Soup base
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
Creamy finish
  • 8 oz cream cheese, cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
Toppings
  • 0.25 cup green onions
  • 0.25 cup extra cheddar

Equipment

  • 1 Dutch oven

Method
 

Assemble in the slow cooker
  1. Add frozen diced hash browns, diced ham, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to the crockpot and stir to combine, fully scraping the bottom.
  2. Cook on Low 6-8 hours (or High 3-4 hours) until the hash browns are completely tender, keeping the lid closed as much as possible.
Thicken and melt the cheeses
  1. Mash some of the hash browns inside the crockpot until the soup thickens to your preferred texture.
  2. Stir in cubed cream cheese and let it melt completely, then continue stirring until fully smooth.
  3. Stir in sour cream and shredded cheddar until melted and the soup turns creamy throughout.
Season and serve
  1. Taste the soup and adjust seasoning with salt and pepper as needed.
  2. Serve hot, topped with green onions and extra cheddar.

Notes

Pro tip: mash more hash browns for a thicker, spoon-coating texture, and keep the lid on during the first cook to avoid slowing tendering. Refrigerate in a sealed container up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not ideal due to cream cheese/sour cream texture, but you can freeze if needed and expect a slightly thinner result after thawing. For a lighter option, use reduced-fat cream cheese, reduced-fat sour cream, and part-skim cheddar.