Go Back

Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hashbrowns and ham that turns the frozen hash browns into a thick, creamy base. Slow-cooked, mashed for body, then finished with melted cream cheese, cheddar, and sour cream for a smooth, cheesy soup.
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: 540
Ingredients Equipment Method Notes

Ingredients
  

Frozen diced hash browns
  • 1 bag (30 oz) frozen diced hash browns do not thaw
Ham and aromatics
  • 2 cups cooked ham, diced
  • 1 onion, diced
  • 4 garlic, minced
Broth and soup base
  • 4 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
Creamy finish
  • 8 oz cream cheese, cubed
  • 1.5 cups shredded cheddar
  • 0.5 cup sour cream
  • 1 green onions and extra cheddar for topping

Equipment

  • 1 Dutch oven

Method
 

Combine in the crockpot
  1. Add the frozen diced hash browns, diced ham, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to the Crockpot and stir to combine.
  2. Cover and cook on Low for 6-8 hours or High for 3-4 hours at low simmer until the hash browns are completely tender, and the soup looks thick and creamy.
Thicken and melt the cheese base
  1. Mash some of the hash browns directly in the crockpot until you get a thicker consistency, leaving some chunks for texture.
  2. Stir in the cubed cream cheese until melted, then add the sour cream and shredded cheddar and stir until smooth, glossy, and fully combined.
Season and serve
  1. Taste the soup and adjust seasoning with salt and pepper so the flavors pop.
  2. Serve hot topped with green onions and extra cheddar.

Notes

Pro tip: keep the hash browns frozen—thawing can make the soup watery. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently. Freezing is not recommended because the creamy dairy can separate after thawing. For a dairy-light swap, use reduced-fat cream cheese and sour cream (results may be slightly less rich).