Hash Brown Potato Soup
This pantry-friendly hash brown potato soup comes together quickly with frozen cubed hash browns, cream soup, broth, and cheese. It’s the ultimate lazy-day comfort food—easy to customize, family-approved, and made for weeknights.
Servings: 6 bowls
Calories: 290kcal
Cost: 1
Equipment
- slow cooker
- mixing bowl
- whisk
- measuring cups
- knife
Ingredients
- 30 oz frozen diced hash brown potatoes
- 10.5 oz can cream of chicken soup
- 8 oz cream cheese, softened
- 3 cups chicken broth
- 1 packet ranch dressing mix
- 1.5 cups shredded cheddar cheese
- 1 cup cooked crispy bacon, chopped
- green onions or chives, for garnish (optional)
- black pepper, to taste
Instructions
- Spray the slow cooker with nonstick spray and add frozen diced hash browns.
- Whisk together cream of chicken soup, broth, ranch mix, and softened cream cheese until mostly combined. Don’t worry about small clumps.
- Pour the soup mixture over the potatoes. Add most of the chopped bacon (reserve a little for topping).
- Cover and cook on LOW for 6 to 8 hours, until potatoes are soft and flavors meld.
- About 30 minutes before serving, stir in shredded cheese. Let it melt through.
- Serve hot and garnish with remaining bacon, cheese, green onions or chives, and black pepper.
Notes
Want to change it up? Use fresh potatoes instead of frozen, toss in veggies like corn or peas, or go dairy-free with plant milk and DF cheese. Leftovers reheat well, and extra toppings take it to the next level!