Hash Brown Potato Soup Recipe
This creamy and comforting soup is almost as good as a warm hug.
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Hash browns are a breakfast favorite around my home. I’ll make them as sides for eggs, steaks, burgers, really anything. So I figured, why not express my love of this simple side in a different form? Thus, the hash brown potato soup recipe was created. Yes, I know most of the recipes on FFF are healthy, but it’s never a bad thing to indulge once in a while. If you want to splurge and love this versatile starch as I do, try this soup.
This soup may be easy to make, but it tastes like you’ve spent hours on it. So how does it taste? In a word—creamy. That’s because I don’t skimp on dairy. Cream of chicken soup, cheddar, and cream cheese all play a deliciously important role in the flavor. Then, I add bacon bits for a smoky and salty accent. I’m guessing you’re probably going to have seconds.
Hey, does this hashbrown potato soup recipe sound too rich for your tastebuds? Those craving a starchy soup with fewer calories should try my healthy potato soup. It’s light in calories and rich in flavor.
Is Hash Brown Potato Soup Healthy?
In a word, no. This is a calorie-laden soup loaded with dairy, carbs, and bacon. You could make it a bit healthier by opting for low-fat cream cheese and using turkey bacon instead of pork bacon. While these modifications will alter the taste, I think these substitutions are far from a compromise. Vegans could also substitute with vegan cream cheese and cheddar. Tempeh bacon is also a yummy alternative.
Cream Cheese over Cream
In my hash brown potato soup recipe, I chose to use cream cheese over more traditional picks like heavy whipping cream or half and half. It does more than just thicken the soup. And in case you’re wondering, the cream cheese gives you all the creaminess you’d get from heavy whipping cream but with a distinctive tangy taste. I also like how the cream cheese compliments the smoky notes of the bacon. It blends perfectly with the cream of chicken and sharp cheddar to create a surprisingly complex flavor profile. All this to say, your tastebuds are in for a treat.
INGREDIENTS
- 32 oz frozen cubed potatoes
- 10.5 oz cream of chicken soup (gluten-free)
- 32 oz chicken stock
- 1 ranch seasoning packet
- 8 oz cream cheese, diced
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
INSTRUCTIONS
Combine
Place the frozen potatoes, soup, stock, and seasoning in the slow cooker for a hands-off cooking experience.
Cook
Let the slow cooker work its magic, melding the flavors together over several hours.
Mash
Optionally mash the potatoes for a creamier soup texture.
Melt
Add cream cheese and wait for it to melt into the soup, adding a rich, creamy dimension.
Top
Garnish with bacon, cheese, and green onions for a burst of flavor and texture.
Serve
Dish out the hot soup and get ready to enjoy a comforting meal.
Devour!
FAQs & Tips
As long as you keep this soup in an airtight container, it should stay fresh in your fridge for 3 to 5 days. For longer storage, feel free to store in the freezer for up to 3 months (use freezer-safe bags).
Fried onions are good. Also, a dollop of sour cream would complement the flavor. Toasted sunflower or pumpkin seeds would be good, too. And I’d never say no to some sautéed mushrooms.
You could! You may need to adjust the cooking time in your crockpot, though it’ll probably be fine. I just like getting my potatoes pre-cubed!
Serving Suggestions
If you’re feeling fancy, try serving this soup in a bread bowl. Go to your local bakery and buy several loaves of artisan bread, such as sourdough and rye. They make great bread bowls and taste delicious with this soup.
Given how heavy this soup is, I’d add a salad to the meal. A beet salad would be a filling and healthy option, or even a simple broccoli salad would do. Or maybe you’re in the mood for something warm? Soup always goes well with a side of oven roasted vegetables.
Crockpot Potato Soup with Frozen Hash Browns
Ingredients
- 32 oz frozen cubed potatoes
- 10.5 oz cream of chicken soup gluten-free
- 32 oz chicken stock
- 1 ranch seasoning packet
- 8 oz cream cheese diced
- 8 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions chopped
Instructions
- In a slow cooker, combine the frozen potatoes, cream of chicken soup, chicken stock, and ranch seasoning packet.
- Cover the slow cooker and set it to cook on low for 4-6 hours.
- For a creamier texture, optionally mash the potatoes directly in the slow cooker after cooking.
- Add the diced cream cheese to the slow cooker, cover, and let it melt for 10-30 minutes.
- Once the cream cheese is fully melted, top the soup with crumbled bacon, shredded cheese, and chopped green onions.
- Serve the comforting potato soup hot and enjoy!
- DEVOUR!
Nutrition
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