Go Back

Frozen Hash Brown Potato Soup

Frozen hash brown potato soup made in a slow cooker with ultra-tender potatoes, creamy melted cheeses, and a thick spoonable texture. Everything starts straight from the freezer—no thawing—so it’s set-and-forget and consistently hearty.
Print Recipe Pin Recipe
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 (do not thaw)
  • 1 bag (32 oz) frozen diced hash browns (do not thaw) Use frozen diced hash browns straight from the freezer; do not thaw.
onion, diced
  • 1 onion, diced
garlic, minced
  • 4 cloves garlic, minced
chicken broth
  • 4 cup chicken broth
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
cream cheese, cubed
  • 8 oz cream cheese, cubed Cube it so it melts smoothly.
shredded cheddar
  • 1.5 cup shredded cheddar Plus extra for serving if desired.
sour cream
  • 0.5 cup sour cream
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
bacon, cheddar, and green onions for topping
  • 1 bacon, cheddar, and green onions for topping

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add 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. Stir to combine so the seasonings are evenly distributed.
  2. Cook on Low at 190°F (6-8 hours) or on High at 300°F (3-4 hours) until the hash browns are very tender. Visual cue: the mixture should look thick and softened all the way through with no firm potato pieces.
Thicken and finish
  1. Mash the soup to your desired consistency using the back of a spoon or masher. Visual cue: you should see some chunks for body, or a smoother texture if you mash more.
  2. Stir in cubed cream cheese, sour cream, and shredded cheddar until everything is melted and smooth. Visual cue: the soup turns creamy and glossy with no streaks of cheese left.
  3. Taste and adjust seasoning as needed. Visual cue: the flavor should be balanced and not flat after the cheeses melt in.
Serve
  1. Serve hot, topped with bacon, extra cheddar, and green onions. Visual cue: the toppings look piled and fresh for a loaded look.

Notes

Pro tip: cube the cream cheese for faster melting, and mash only as much as you want—this keeps it spoonable while still thick. Store leftovers in the fridge up to 3-4 days; reheat gently on the stovetop or in the microwave, stirring to restore thickness. Freeze is not recommended because the dairy can split when thawed, but a refrigerated batch reheats very well. For a dairy swap, use a lactose-free cream cheese and lactose-free sour cream to keep the same creamy finish.