Description
This comforting crockpot potato soup is the ultimate weeknight solution for busy families. By utilizing frozen hashbrowns, you eliminate tedious peeling and chopping, creating a velvety, hearty soup base with minimal effort. It is a rustic, budget-friendly meal that tastes like a slow-simmered classic, perfect for serving warm on a chilly day. Simple to prepare and forgiving in measurement, this recipe ensures a delicious, restaurant-quality result that brings everyone together at the table.
Ingredients
32 ounces frozen hashbrowns (shredded or cubed)
1 can (10.5 ounces) condensed cream of chicken soup (or mushroom for vegetarian)
32 ounces chicken or vegetable broth
1 cup sour cream
1.5 cups shredded sharp cheddar cheese
1/2 cup diced onion
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Fresh chives or green onions for garnish
Instructions
Place the frozen hashbrowns into the crockpot.
Add the condensed soup, broth, diced onion, garlic powder, and black pepper.
Stir well to combine all ingredients.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
About 30 minutes before serving, stir in the sour cream and shredded cheddar cheese.
Replace the lid and let the soup continue to heat until the cheese is melted and creamy.
Serve warm, topped with fresh chives or additional cheese.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of milk or broth if the soup thickens too much while stored.
- Prep Time: 10
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg