Potato Soup with Hash Browns
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Toss a few ingredients including hash browns, cream cheese, cream of chicken soup and cheddar cheese in the slow cooker to make the easiest Potato Soup we’ve made!

Easy Recipe For Slow Cooker Potato Soup With Hash Browns
Sprinkle with more cheese and bacon bit for a super easy weeknight meal or side dish. Serve with ham, a chopped salad or a simple sub for a crowd pleasing dinner.
Cook the creamy and cheesy soup for most of the day, then add cream cheese. Once the cream cheese is melted and easy to stir in this delicious soup is ready to serve!
This potato soup with hash browns is one of the recipes I cook when I don’t feel like cooking or have much time to prep food.
We have been on a soup kick lately from the unique and enjoyable Bacon and Corn Chowder to the hearty and healthy White Bean Chicken Chili and another super easy Sauerkraut Soup. There are so many great options to warm up with on a chilly day.

We enjoy this cheesy Potato Soup Recipe with Hash Browns in a soup and sandwich combo with a couple Bacon Cheeseburger Sliders or Chicken Sliders.
Ingredients Needed
- Bag of Southern Style Hash Browns – the cubes work much better in this recipe than the shredded hashbrowns.
- Chicken Broth – use a box or make a cube or some better than bouillon broth.
- Cream of Chicken Soup – cream of mushroom or onion both make a great substitute.
- Cream Cheese – one block of the store brand keeps this hash brown soup budget friendly.
- Bacon Bits – a 3 oz bag keeps this recipe super easy.
- Cheddar Cheese – Freshly shredding a block will melt more smoothly, but a bag of pre-shredded is fastest.
- Salt and Pepper – sprinkle to tast to help season the bland potatoes.

Step By Step Instructions
Spray a crock pot with non-stick spray. Tap bag of hasbrowns on the counter to help separate and pour those spuds in the crock.
Add a box of broth and can of cream of chicken soup.


Season with salt and pepper and add half of the bacon bit.
Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
An hour before serving cut the cream cheese into slices and then into smaller cubes. Spread over the top of the hash brown soup.
Stir 2 or 3 times over the next hour until the cream cheese is totally smooth and mixed in.


Top with cheddar cheese and remaining bacon bits in the full crock pot or in individual bowls when serving. Enjoy!
Recipe Tips and Tricks
- Soup reheats well – we like to add bacon bits and cheddar to individual bowls for the best flavor when reheating.
- Freeze for up to 3 months or refrigerate for up to 4 days.
- We use a microwave splatter cover on our bowls when reheating to keep things clean.
- You may want to use an emulsifier or hand held blender to smooth out the soup. The biggest challenge is getting the softened cream cheese incorporated well.

More Easy Recipes To Try
When we get to craving potatoes we enjoy these Hash Brown Egg Cups and Crispy Hash Brown Patties.
Hot Chicken Casserole is another creamy meal topped with buttery crushed crackers for an enjoyable finish to each bite.
Instant Pot Sausage, Peppers and Onions makes a great sandwich any time of the year.

Potato Soup with Hash Browns
Author: JenniferIngredients
- 30 ounces frozen diced hash browns
- 32 ounces chicken broth
- 10.5 ounces cream of chicken soup
- 8 ounces cream cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 3 ounces bacon bits divided
- 1 cup cheddar cheese
Instructions
- Coat a 5 quart or larger crock pot with non-stick cooking spray or a liner.
- Add hash browns, broth, cream of chicken soup, salt, pepper and half of the bacon.
- Cook on low for 6 to 8 hours until the potatoes are tender.
- An hour before serving, cut the cream cheese into small cubes and spread out in the crock pot.
- Stir a few times in the hour before serving. Once the cream cheese is completely mixed in the soup is ready to serve.
- Top with cheddar cheese and some additional bacon bits. Enjoy!