This delicious Hash Brown Potato Soup is made with frozen hash browns for an easy, convenient recipe. Packed with spices and bacon, this tasty recipe is uber-flavorful. Serve it over rice or with fresh bread for a hearty meal.
I love creating this hash brown potato soup when I’m short on time. Using frozen hash browns is a real time saver and means there’s less cleanup later. Since it’s cooked in the slow cooker, you can easily prep the recipe and cook it while at work, so you’ll have dinner ready as soon as you get home.
If you’re in the mood for more potato recipes, try making the following dishes: Green Beans and Potatoes, Yukon Gold Mashed Potatoes, or Cheesy Hashbrown Potatoes.
Table of Contents
Why You’ll Love This Recipe
- Easy – You’ll only need a few kitchen tools to create this recipe.
- Flavorful – A combination of spices and cooked bacon create a really tasty hash brown potato soup.
- Bacon – Adding bacon to the soup and as a crunchy topper makes this recipe even more delicious.
- Convenient – Using frozen hash brown potatoes really helps speed up this recipe, making it a convenient dish for busy days.
- Low prep time – Since you’re not spending time peeling and chopping potatoes, this recipe will come together quickly.
- Great for family meals – Hearty and filling, this delicious dish is great for dinner during the week.
Ingredients & Substitutions
- Cheddar Cheese: You can use other cheese for this hash brown potato soup if you prefer. White cheddar and pepper Jack both work well in this potato soup recipe.
- Greek Yogurt: If you don’t have Greek yogurt on hand, you can use sour cream instead. It will offer a similar creamy consistency and a slight tang, like Greek yogurt. Or create potato soup with cream cheese instead of yogurt or sour cream. It will offer a more decadent dish.
- Heavy Cream: Turn this dish into an easy crockpot potato soup with milk if you don’t have heavy cream. Use ¾ cup of milk and ¼ cup of melted butter to replace heavy cream.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Hash Brown Potato Soup
Quick Overview
- Fry bacon in the skillet.
- Transfer half to a slow cooker.
- Save the rest of the bacon.
- Leave 1.5 tbs of grease in the pan.
- Saute onion.
- Add flour and seasoning.
- Pour in ½ of the broth.
- Deglaze the pan.
- Pour broth mixture into slow cooker.
- Add hashbrowns and leftover broth.
- Cook.
- Add cheese, cream, and yogurt.
Step by Step Instructions
Fry the bacon first for a more flavorful soup.
Step 1: In a large skillet over medium heat, fry the bacon until crispy.
Step 2: Remove from the skillet. Transfer half of the bacon to a slow cooker. Save the rest for topping. Discard all but about 1.5 Tablespoons of grease. Do not wipe out the pan.
Step 3: Add the onion and sauté for 5-6 minutes.
Step 4: Add the flour, garlic, paprika, chili powder, thyme, and onion powder. Sauté for 1-2 minutes.
Leave the dairy out until the soup is fully cooked, or it may separate.
Step 5: Pour in about half of the chicken broth. Scrape all of the brown bits off the bottom of the pan.
Step 6: Pour the broth mixture into the slow cooker. Stir in the frozen hash browns and remaining broth. Cook on LOW for 5-6 hours or HIGH for 3 hours.
Step 7: Stir in the cheese, cream, and yogurt. Taste and add salt and pepper if needed.
Recipe Serving Suggestions
Garnish this hash brown potato soup with sliced green onions, bacon bits, and a sprinkle of shredded cheese.
I love serving this recipe with homemade bread, so I can sop up the delicious creamy broth. Here are a few ideas:
Expert Tips
- Use kitchen shears to dice the bacon. Bacon can be tricky to chop, especially thick-cut bacon. Skip the hassle by using kitchen shears to cut the bacon before cooking it.
- Don’t skip the toppings. This hash brown potato soup is delicious on its own, but it’s even more tasty with crispy bacon and fresh green onions on top.
- Blend the potato soup. If you prefer a creamier soup, blend it together before adding the dairy (use a hand blender). This step will create a thicker consistency. Ensure you add the toppings after blending so there’s a more exciting texture as you eat the creamy potato soup.
Additions & Variations
- Use fresh potatoes – You can also use fresh potatoes instead of frozen hashbrowns for this dish. You’ll need to peel and chop or shred the potatoes before including them in the hash brown potato soup. Use russet or sweet potatoes if you plan on making this swap. Note: Prep time and cooking time will take longer with this replacement.
- Add chicken – You can easily boost the protein in this dish by adding chicken breast or boneless skinless thighs. When making potato and chicken soup, ensure you brown the chicken first before adding it to the crock pot.
- Stovetop – This tasty soup recipe can also be made on the stovetop. Create potato soup with frozen potatoes on stove by following the above steps. Instead of adding the ingredients to a crockpot, add them to a pan on the stove. Simmer the potatoes and other ingredients for about 15 minutes before adding the dairy.
Recipe FAQs
You’ll notice gummy potato soup more often with fresh potatoes, as the gumminess is due to overprocessing them. Avoid cutting potatoes into too-small pieces or using a food processor, as it can make them release too much starch.
Yes, sour cream (or cream cheese) can help thicken potato soup. These dairy ingredients also help create a creamy soup.
The key to non-mushy potatoes in soup recipes is using the right type of potatoes. For this hash brown potato soup, it’s okay if the potatoes don’t hold their shape since the soup is creamy and thick. However, you may want to consider waxy potatoes (like fingerlings) for other types of soup, as they hold their shape better.
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Crockpot Frozen Hash Brown Potato Soup
Ingredients
- 1 12- ounce package bacon, diced
- 1 yellow onion, diced
- 1/4 cup all-purpose flour
- 8-10 cloves garlic, minced
- 1 teaspoon EACH smoked paprika, chili powder, dried thyme, & onion powder
- 4 cups (32 ounces) chicken broth or stock
- 1 30-ounce bag frozen hashbrowns, diced or shredded
- 4 ounces (1 cup) sharp cheddar cheese, shredded*
- 1 cup heavy cream*
- 3/4 cup greek yogurt*
- sliced green onions, for serving
Instructions
- In a large skillet over medium heat, fry the bacon until crispy.1 12- ounce package bacon, diced
- Remove from the skillet. Transfer half of the bacon to a slow cooker. Save the rest for topping. Discard all but about 1.5 Tablespoons of grease. Do not wipe out the pan.
- Add the onion and sauté for 5-6 minutes.1 yellow onion, diced
- Add the flour, garlic, paprika, chili powder, thyme, and onion powder. Sauté for 1-2 minutes.1/4 cup all-purpose flour, 8-10 cloves garlic, minced, 1 teaspoon EACH smoked paprika, chili powder, dried thyme, & onion powder
- Pour in about half of the chicken broth. Scrape all of the brown bits off the bottom of the pan.4 cups (32 ounces) chicken broth or stock
- Pour the broth mixture into the slow cooker. Stir in the frozen hash browns and remaining broth. Cook on LOW for 5-6 hours or HIGH for 3 hours.1 30-ounce bag frozen hashbrowns, diced or shredded
- Stir in the cheese, cream, and yogurt. Taste and add salt and pepper if needed.4 ounces (1 cup) sharp cheddar cheese, shredded*, 1 cup heavy cream*, 3/4 cup greek yogurt*
Notes
- Cheddar Cheese: You can use other cheese for this hash brown potato soup if you prefer. White cheddar and pepper Jack both work well in this potato soup recipe.
- Greek Yogurt: If you don’t have Greek yogurt on hand, you can use sour cream instead. It will offer a similar creamy consistency and a slight tang, like Greek yogurt. Or create potato soup with cream cheese instead of yogurt or sour cream. It will offer a more decadent dish.
- Heavy Cream: Turn this dish into an easy crockpot potato soup with milk if you don’t have heavy cream. Use ¾ cup of milk and ¼ cup of melted butter to replace heavy cream.
- Use kitchen shears to dice the bacon. Bacon can be tricky to chop, especially thick-cut bacon. Skip the hassle by using kitchen shears to cut the bacon before cooking it.
- Don’t skip the toppings. This hash brown potato soup is delicious on its own, but it’s even more tasty with crispy bacon and fresh green onions on top.
- Blend the potato soup. If you prefer a creamier soup, blend it together before adding the dairy (use a hand blender). This step will create a thicker consistency. Ensure you add the toppings after blending so there’s a more exciting texture as you eat the creamy potato soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
