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Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hashbrowns and ham made in a slow cooker for a thick, creamy texture. Frozen diced hash browns cook until fully tender, then cream cheese, sour cream, and cheddar melt into a smooth, hearty soup.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Frozen diced hash browns
  • 1 bag (30 oz) frozen diced hash browns (do not thaw) Keep frozen for the best thick texture.
Ham
  • 2 cup cooked ham, diced
Aromatics and seasonings
  • 1 onion, diced
  • 4 garlic, minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
Broth and creamy base
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese, cubed Cube so it melts smoothly.
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
  • 0.25 cup green onions and extra cheddar for topping Use for garnish at serving.

Equipment

  • 1 Dutch oven

Method
 

Build the soup base
  1. Add the frozen diced hash browns, diced ham, onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to the Crockpot, then stir to combine and fully moisten the hash browns.
  2. Cook on Low for 6-8 hours or High for 3-4 hours, until the hash browns are completely tender and the soup looks thick and creamy.
Finish with dairy and cheese
  1. Mash some of the hash browns inside the Crockpot for a thicker consistency, then visually check that some pieces are broken down while others remain for texture.
  2. Stir in the cubed cream cheese and continue stirring until melted, with the soup appearing glossy and smooth.
  3. Add the sour cream and shredded cheddar, then stir until fully smooth and the cheddar has melted.
Season and serve
  1. Taste the soup and adjust seasoning with salt and pepper until the flavors are balanced.
  2. Serve hot, topped with green onions and extra cheddar, so the garnish melts slightly into the surface.

Notes

For best thickness, keep the hash browns frozen—thawing can make the soup watery. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because sour cream and cream cheese can separate after thawing. For a lighter option, use reduced-fat cream cheese and sour cream (texture stays creamy but slightly less rich).