Crockpot Potato Soup with Hash Browns
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.
Servings: 8 people
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
Calories: 398kcal | Carbohydrates: 9g | Protein: 14g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 851mg | Fiber: 1g | Sugar: 3g