Go Back

Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hashbrowns and ham is a thick, creamy slow-cooker soup where frozen hash browns melt into the base. This hands-off method finishes with melted cream cheese, smooth cheddar, and a topping of green onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Hashbrown and ham soup base
  • 30 oz frozen diced hash browns Use frozen; do not thaw.
  • 2 cup cooked ham, diced
  • 1 onion, diced
  • 4 garlic, minced
  • 4 cup chicken broth
  • 10.5 oz cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 oz cream cheese, cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 green onions for topping
  • 0.5 cup extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Combine in the Crockpot
  1. Add frozen diced hash browns, diced ham, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to the Crockpot; stir to combine so the hash browns are evenly distributed.
  2. Cook on Low for 6-8 hours (or High for 3-4 hours) until the hash browns are completely tender; keep the lid on for consistent heating.
Thicken and finish creamy
  1. Mash some of the hash browns inside the Crockpot to thicken the soup to your preferred texture, then stir to blend.
  2. Turn the heat to Low and stir in the cubed cream cheese until fully melted and smooth, about 5-10 minutes.
  3. Stir in the sour cream and shredded cheddar until fully melted and the soup is smooth and creamy, about 3-5 minutes.
Season and serve
  1. Taste and adjust seasoning with salt and pepper, then stir well so the flavor is evenly distributed.
  2. Serve hot, topped with green onions and extra cheddar.

Notes

For best results, keep the hash browns frozen so they soften evenly during the slow cook. Refrigerate leftovers in an airtight container up to 4 days; freeze only if needed (texture may thin after thawing), up to 2 months. For a dairy-light option, use reduced-fat cream cheese and sour cream and choose a lower-fat cheddar that melts well.