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Cozy Up with Indulgent Crockpot Potato Soup With Hashbrowns

Indulge in this comforting crockpot potato soup with hashbrowns, a creamy and rich dish perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 cups
Course: DINNER
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 30 oz frozen hashbrowns saves time, no peeling or chopping needed
  • 4 cups chicken broth for a rich, savory base
  • 10.5 oz cream of chicken soup adds a velvety texture
  • 1 cup onion, diced enhances flavor with sweetness
  • 2 cups cheddar cheese, shredded choose sharp for extra flavor
  • 1 cup sour cream brings creaminess and tang
  • salt to taste
  • pepper to taste

Equipment

  • Crockpot

Method
 

  1. Begin by placing the frozen hashbrowns directly into your crockpot.
  2. Pour in the chicken broth and add the cream of chicken soup, along with the diced onion, shredded cheddar cheese, and sour cream.
  3. Sprinkle in salt and pepper to taste.
  4. Gently stir the mixture until all the ingredients are well combined.
  5. Cover the crockpot and set it to cook on low for 6 hours or on high for 4 hours, stirring occasionally.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 39gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 1.5mg

Notes

Optional: Top with crispy bacon bits or fresh chives for added flavor and crunch.

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