This Crockpot Potato Soup with Hash Browns is rich, creamy, and packed with smoky bacon and bold spices. It’s the ultimate cozy dinner on a chilly night—and so easy to make thanks to a bag of frozen hash browns. Just toss everything into your slow cooker and let it work its magic. Stir in the cheese, cream, and Greek yogurt at the end for a velvety finish. It’s hearty, comforting, and perfect with a slice of crusty bread.
Soup season is just around the corner! 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.
Looking for more crockpot soup recipes? Try my 7 Can Taco Soup! The perfect meal to create when you want something easy, quick, and hearty. If you want something with chicken instead of beef, try my Slow Cooker Creamy Chicken and Corn Soup. This recipe is loaded with carrots, celery, onion, potatoes, garlic, and bacon. Perfect for meal prep during the colder months or busy days!
Table of Contents
Why You’ll Love This Recipe
- No Peeling or Chopping Potatoes: Frozen hash browns make prep a breeze.
- Ultra Creamy: Thanks to sharp cheddar, heavy cream, and Greek yogurt.
- Layered Flavor: Smoked paprika, bacon, garlic, and chili powder add depth.
- Crowd Favorite: Perfect for family dinners, game day, or meal prep.
- Hands Off: Slow cooker does all the work while you go about your day.
Ingredients & Substitutions
- Bacon: Adds a smoky, savory base. Turkey bacon works too, but won’t render as much fat.
- Yellow Onion: Adds sweetness and depth. Substitute with white onion or shallots.
- All-Purpose Flour: Thickens the soup. Swap with gluten-free flour if needed.
- Garlic: Fresh is best here—don’t skimp!
- Spices: Smoked paprika and chili powder add warmth, thyme adds an herby note, and onion powder boosts the savory flavor.
- Chicken Broth/Stock: Use low-sodium to better control seasoning.
- Frozen Hash Browns: Diced or shredded both work well—just make sure they’re plain (no seasonings or sauce).
- 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.
- Green Onions: For a fresh, peppery bite on top. You can also garnish with chives or parsley.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Crockpot Potato Soup with Hash Browns
Quick Overview
- Fry bacon.
- Sauté the onion.
- Add flour & seasoning.
- Pour in broth.
- Deglaze.
- Add the mixture to the slow cooker.
- Add hashbrowns.
- Cook.
- Add toppings.
Step by Step Instructions
Quick Tip From Bri
Fry the bacon first for a more flavorful soup.
- Cook the Bacon: In a large skillet over medium heat, fry the bacon until crispy.
- Remove Bacon: 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.
- Sauté the Onion: Add the onion and sauté for 5-6 minutes.
- Add Spices & Sauté: Add the flour, garlic, paprika, chili powder, thyme, and onion powder. Sauté for 1-2 minutes.
Quick Tip From Bri
Leave the dairy out until the soup is fully cooked, or it may separate.
- Deglaze the Pan: Pour in about half of the chicken broth. Scrape all of the brown bits off the bottom of the pan.
- Add to Slow Cooker: 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.
- Finish the Soup: 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:
- French Bread: This bread is bakery-worthy but simple enough for beginners.
- Cornbread Recipe without Buttermilk: This cornbread is sweet, buttery, and fluffy.
- Rustic Bread: This bread is the perfect beginner-friendly loaf. You only need 4 ingredients to make it, and no sourdough starter.
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
Expert Tips
- Use Freshly Shredded Cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the creamiest soup, shred your own sharp cheddar.
- Low and Slow = Best Texture. Cooking on low for 5–6 hours allows the hash browns to soften perfectly without breaking down too much. High works in a pinch, but the texture is slightly different.
- Add Dairy at the End. Stir in the cheese, cream, and yogurt right before serving. This prevents curdling and ensures everything stays smooth and creamy.
- Crisp Up the Bacon. For extra texture, reserve half the bacon for topping and reheat it in the skillet right before serving. It adds the perfect salty crunch on top.
Most Common Mistakes
- Using Pre-Seasoned or Flavored Hash Browns: Always use plain frozen hash browns for best flavor control.
- Not Deglazing the Pan: Don’t skip scraping up the brown bits—they add rich, savory flavor to the broth.
- Adding Cheese Too Early: Stir it in at the end so it doesn’t curdle or separate during the long cook.
- Forgetting to Season: Bacon and cheese are salty, but always taste and adjust before serving.
Additions & Variations
- Make It Spicy: Stir in chopped jalapeños or a pinch of cayenne with the spices.
- Add Protein: Stir in shredded rotisserie chicken at the end.
- Vegetarian Version: Skip the bacon and use veggie broth. Add mushrooms or leeks for extra flavor.
- Top It Off: Add a dollop of sour cream, extra cheddar, or crushed potato chips on top for a fun twist.
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.
Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. I don’t recommend freezing this specific soup. Because this soup contains potatoes, cream, and cheese, freezing can cause it to separate and become grainy when thawed.
More Crockpot Recipes
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Crockpot Potato Soup with Hash Browns
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
- Cook the Bacon: In a large skillet over medium heat, fry the bacon until crispy.1 12- ounce package bacon, diced
- Remove Bacon: 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.
- Sauté the Onion: Add the onion and sauté for 5-6 minutes.1 yellow onion, diced
- Add Spices & Sauté: 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
- Deglaze the Pan: 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
- Add to Slow Cooker: 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
- Finish the Soup: 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*, sliced green onions, for serving
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.
- Weigh Your Ingredients. For the most consistent results, especially with flour and cheese, use a digital kitchen scale. Measuring by volume can lead to inaccuracies.
- Use Freshly Shredded Cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the creamiest soup, shred your own sharp cheddar.
- Low and Slow = Best Texture. Cooking on low for 5–6 hours allows the hash browns to soften perfectly without breaking down too much. High works in a pinch, but the texture is slightly different.
- Add Dairy at the End. Stir in the cheese, cream, and yogurt right before serving. This prevents curdling and ensures everything stays smooth and creamy.
- Top It Off: Add a dollop of sour cream, extra cheddar, or crushed potato chips on top for a fun twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
