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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 completely tender, then mash and melt in cream cheese, cheddar, and sour cream.
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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
  

Crockpot potato soup base
  • 30 oz frozen diced hash browns Use frozen; do not thaw.
  • 2 cup cooked ham, diced
  • 1 onion, diced
  • 4 clove garlic, minced
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 8 oz cream cheese, cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 0.5 green onions For topping.
  • 0.25 cup 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, then stir to combine and evenly distribute the hash browns.
  2. Cook on Low for 6-8 hours until the hash browns are completely tender, or cook on High for 3-4 hours until completely tender.
Thicken and melt the cheeses
  1. Mash some of the hash browns inside the Crockpot to create a thicker consistency while keeping the soup mostly chunky.
  2. Stir in the cubed cream cheese and cook until melted, then mix until smooth.
  3. Add the sour cream and shredded cheddar, then stir until the soup is creamy and fully smooth.
Season and serve
  1. Taste the soup and adjust seasoning with salt and pepper as needed.
  2. Serve hot, topped with green onions and extra cheddar.

Notes

For best texture, mash only part of the hash browns so the soup stays thick but still has spoonable chunks. Refrigerate leftovers in a covered container up to 3-4 days; reheat gently in the microwave or on the stovetop. Freezing is not recommended because dairy (cream cheese, sour cream, cheddar) can break when thawed and reheated. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the same method.