Crock Pot Potato Soup with Hash Browns
This easy Crock Pot Potato Soup with Hash Browns is creamy, cheesy, comforting, and incredibly simple to make.
Servings 6 servings
Ingredients
- 1 bag frozen hash browns cubed, 32 ounces
- 1 can cream of chicken soup 10.5 ounces
- 4 cups chicken broth low sodium, 32 ounces
- 1 package ranch dressing mix 1 ounce
- 1/2 teaspoon cracked black pepper
- 1 package cream cheese diced to melt faster, 8 ounces
- 1 cup sharp cheddar cheese shredded
- Optional garnishes crispy bacon crumbles, shredded sharp cheddar, chopped green onions.
Instructions
- Add the frozen hash browns, cream of chicken soup, ranch dressing mix, cracked black pepper, and chicken broth to your slow cooker. Stir gently to combine.
- Cover and cook on low for about 4 hours, until the potatoes are tender.
- Stir in the diced cream cheese and the sharp cheddar cheese. Cover again and continue to cook on low for 30-45 minutes, stirring occasionally, until the cheeses are melted.
- Once the cheese has melted, stir well to combine.
- Serve warm topped with your favorite optional garnishes like crispy crumbled bacon, shredded sharp cheddar or chopped green onions.
Notes
Hash browns: Use frozen diced Southern-style hash browns straight from the bag, with no need to thaw. Shredded hash browns will make a thicker, smoother soup.
Salt: Use low-sodium broth and taste before adding any salt, since the cream of chicken soup, ranch mix and cheese are already salty.
Double it: Double every ingredient and use an 8-quart or larger slow cooker, no more than about three-quarters full. Check that the potatoes are tender before adding the cheese.
Nutrition
Serving: 1 | Calories: 339kcal | Carbohydrates: 21g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 1008mg | Fiber: 1g | Sugar: 2g