Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns
Loaded baked potato soup in the crockpot with frozen hashbrowns skips all the peeling and chopping. The shredded potatoes cook down into a thick, creamy soup topped with bacon, cheddar and green onions.
8
servings10
minutes6
hoursFrozen hashbrowns, broth, onion and garlic simmer until soft, then cream cheese and milk make it creamy. Top with bacon and cheddar.
Ingredients
30 oz frozen shredded hashbrowns
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
8 oz cream cheese, cubed
1 1/2 cups whole milk
1 cup sour cream
6 slices bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
3 green onions, sliced
Directions
- Add the frozen hashbrowns, onion, garlic and broth to a 6-quart slow cooker.
- Stir in the salt, pepper, garlic powder and paprika.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender.
- Mash the soup right in the cooker with a potato masher for 30 seconds to thicken it. Leave some small pieces.
- Add the cream cheese and stir until it melts into the soup.
- Pour in the milk and turn the cooker to HIGH for 15 minutes to heat through.
- Turn the heat to LOW.
- Stir in the sour cream and half the bacon and cheese.
- Taste and add salt if needed.
- Ladle into bowls and top with the remaining bacon, cheese and green onions.
Notes
- Use cubed hashbrowns for chunkier soup. Add the dairy at the end, since long cooking can curdle it. Leftovers keep 4 days and thicken, so loosen with milk when reheating. Do not freeze it, since the potatoes turn grainy. Serve with a crusty roll.
Why frozen hashbrowns work here
Frozen shredded hashbrowns are already peeled, cut, and blanched, which saves a lot of work. They cook down in broth into a thick, starchy base that tastes like baked potato soup, and you never touch a peeler. It also makes the soup a true weeknight meal. There is no peeling, no boiling, and no waiting for the oven, and you still get the loaded baked potato flavor everyone wants.
Six hours on LOW makes the potatoes completely soft. A quick stir breaks some of them down, and the rest stay as pleasant little shreds. Cream cheese and milk finish the pot, which gives you a thick, creamy soup without a roux. The toppings are the best part, so set them out and let everyone load their own bowl.
Ingredient notes
Shredded hashbrowns: Use the plain frozen kind, with no seasoning. Do not thaw them first.
Chicken broth: Low-sodium gives you control of the salt, since the bacon and cheese are already salty.
Cream cheese: It melts into the soup and makes it silky without a roux.
Whole milk and sour cream: Both add richness. Add them at the end for the best texture.
Bacon, cheddar, and green onions: These are the loaded toppings. Cook the bacon crisp so it stays crunchy on top.
Seasoning: Garlic powder and smoked paprika give the soup depth. Taste at the end, since bacon and cheese add plenty of salt. Garlic and onion: Both go in the pot raw and soften in the broth. Dice the onion small so it blends into the soup.
Tips for the best result
Mash a few: Press the potatoes against the side with a spoon for a thicker, creamier soup. Break up the hashbrowns with a spoon in the first hour, so they cook evenly and do not stick together in a block.
Add the dairy last: Stir in milk and sour cream during the final 15 minutes, with the heat on HIGH only long enough to warm through. Warm the milk first and add the cream cheese in small cubes. This helps the soup stay smooth instead of lumpy.
Boiling the dairy is the most common mistake: Long cooking can make milk and sour cream curdle. Add them last, and never let the soup boil afterward. Taste before adding any extra salt, since the broth, bacon, and cheddar all carry plenty of salt already.
Swaps and variations
Use cubed hashbrowns for a chunkier soup. Replace half the milk with half-and-half for extra richness. Add cooked ham or sausage for a heartier version. Do not use instant mashed potatoes to thicken the soup, which leaves a pasty, gluey taste.
Add a handful of frozen corn for sweetness or a can of diced green chiles for heat. For a vegetarian version, use vegetable broth and skip the bacon in favor of smoked paprika.
What to serve with it
Serve with crusty bread or a green salad. A grilled cheese sandwich turns the soup into a full dinner. Set out bowls of toppings so everyone can build their own. It also pairs well with a simple cucumber salad or sliced apples for a fresh contrast. A handful of extra bacon bits and a sprinkle of chives on top make each bowl look as good as it tastes, and fresh fruit makes a light finish.
Storing, freezing and reheating
Refrigerate for four days. The soup thickens as it sits, so loosen it with milk when reheating on the stove. Freezing is not ideal, because the dairy and potatoes turn grainy. When freezing, leave out the dairy and add it fresh after thawing. That keeps the texture smooth.
Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 14, led by frozen shredded hashbrowns, yellow onion, garlic, chicken broth
Tips for Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns
Use cubed hashbrowns for chunkier soup. Add the dairy at the end, since long cooking can curdle it. Leftovers keep 4 days and thicken, so loosen with milk when reheating. Do not freeze it, since the potatoes turn grainy. Serve with a crusty roll.
Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns FAQ
How long does Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns take?
Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns serve?
This recipe makes 8 servings.
What do I need to make Crockpot Loaded Baked Potato Soup with Frozen Hashbrowns?
14 ingredients, led by frozen shredded hashbrowns, yellow onion, garlic, chicken broth. Amounts are in the recipe card above.
