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Frozen Hash Brown Potato Soup

Frozen hash brown potato soup made entirely from frozen diced hash browns for an ultra-thick, creamy texture. Slow-cooked until tender, then melted with cheddar and cream cheese for a smooth, hearty main-dish 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 can (10.5 oz) cream of chicken soup Use 1 can.
  • 4 cup chicken broth Measure 4 cups.
  • 1 bag (32 oz) frozen diced hash browns Do not thaw; add straight from freezer.
  • 1 onion Dice before adding.
  • 4 clove garlic Minced.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp salt Use 1/2 tsp total salt as written.
  • 0.25 tsp black pepper Use 1/4 tsp total pepper as written.
Creamy finish
  • 8 oz cream cheese Cubed for faster melting.
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
Toppings
  • 1 Bacon For topping.
  • 1 cheddar Extra for topping.
  • 1 green onions For topping.

Equipment

  • 1 Dutch oven

Method
 

Combine in the slow cooker
  1. Add the frozen diced hash browns (straight from the freezer), diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and black pepper to the slow cooker.
  2. Stir to combine so the frozen hash browns are evenly distributed throughout the broth mixture.
Slow cook until tender
  1. Cook on Low for 6 to 8 hours until the hash browns are very tender and easily break apart with a spoon.
  2. Or cook on High for 3 to 4 hours until the hash browns are very tender.
Mash and melt in the dairy
  1. Mash the soup to your desired consistency using a potato masher (leave it chunky or make it mostly smooth).
  2. Stir in the cubed cream cheese, sour cream, and shredded cheddar and cook until everything is melted and smooth.
Season and serve
  1. Taste and adjust seasoning as needed with additional salt or black pepper if desired.
  2. Serve hot, topped with bacon, extra cheddar, and green onions.

Notes

For the thickest texture, keep the soup set on Low so the frozen hash browns fully soften before mashing. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if it thickens too much. Freezing is not recommended because cream cheese and sour cream can separate after thawing. Dairy swap: use lactose-free cream cheese and lactose-free sour cream if you need lactose-free results.