Potato Soup With Hashbrowns (Stovetop or Crockpot)

Creamy, cozy potato soup made fast with frozen hash browns, 10 minutes prep, weeknight-friendly, chowder-style.

Shortcut potatoes, from-freezer to silky bowl: creamy comfort without peeling or dicing.

Why You’ll Love It

• Frozen hash browns = zero prep: Perfect for Potato Soup With Frozen Diced Potatoes and Simple Potato Soup.
• Restaurant-creamy, pantry-easy: Uses broth, milk, and a quick slurry (or cream cheese) for Cream Of Potato Soup Recipes vibes.
• Flexible methods: Stovetop in ~30 minutes or Easy Crockpot Potato Soup that simmers hands-off.
• Cheesy upgrade: Stir in cheddar for Cheese Potato Soup richness.
• Naturally crowd-pleasing: Familiar flavors with classic garnishes—great for Homemade Potato Soup fans.

More cozy bowls and party bites: High-Protein Stuffed Pepper Soup • Chicken Potato Soup • game-day snack Baked Buffalo Chicken Dip.

Ingredients (notes only)

Base & Aromatics

• Butter + olive oil for flavor and sauté.
• Onion + celery (optional carrot) for sweetness.
• Garlic added late so it doesn’t scorch.

Potatoes & Liquid

• Frozen diced or shredded hash browns (no thawing needed).
• Low-sodium chicken or vegetable broth.
• Milk + a splash of half-and-half (or evaporated milk) for body.

Thickeners & Flavor

• Flour (or cornstarch, GF) or 4–6 oz cream cheese for a smoother finish.
• Bay leaf, dried thyme, kosher salt, black pepper.
• Cheddar for Cheese Potato Soup; sour cream for tang.

Toppings (classic potato soup)
Crisp bacon, cheddar, chives/green onion, black pepper.

Step-by-Step (Stovetop, ~30 minutes)

1. Sauté. Melt 2 Tbsp butter + 1 Tbsp olive oil in a pot (medium). Add 1 diced onion and 1 diced celery rib; cook 5–6 min. Stir in 2 minced garlic cloves for 30 sec.
2. Thicken. Sprinkle 3 Tbsp flour over veggies; cook 1 min (no white streaks). (GF: skip flour; use slurry in Step 5.)
3. Build. Whisk in 4 cups broth until smooth. Add 1 lb (450 g) frozen hash browns, 1 bay leaf, ½ tsp thyme, ¾ tsp salt, ½ tsp pepper.
4. Simmer. Bring to a gentle simmer 10–12 min until potatoes are tender and edges look creamy.
5. Make it creamy. Stir in 1½ cups milk + ½ cup half-and-half (or 1 can evaporated milk). For GF, add a slurry (2 Tbsp cornstarch + 2 Tbsp water) and simmer 2–3 min to thicken.
6. Finish. Off heat, fold in 1 cup shredded cheddar (optional) and ¼–½ cup sour cream. Adjust salt/pepper. Rest 2–3 min to settle.
7. Top. Garnish with bacon, extra cheddar, and chives.

Cue: Soup should lightly coat the spoon; add a splash of warm broth if too thick.

Crockpot Method (Easy, with Frozen Potatoes)

1. Add onion, celery, garlic, 1 lb frozen hash browns, 4 cups broth, bay leaf, thyme, salt, pepper to a 4–6 qt slow cooker.
2. Cook Low 5–6 hrs or High 2½–3½ hrs until potatoes are tender.
3. Stir in 1½ cups milk + ½ cup half-and-half and either 4–6 oz cubed cream cheese or a cornstarch slurry. Cover 20–30 min on Low until smooth and slightly thick.
4. Finish with cheddar and sour cream; switch to Warm for serving.

Pro Tips

• Add dairy at the end (crockpot) to prevent curdling.
• Shredded vs diced: Shredded hash browns give silkier body; diced hold more texture.
• No flour/cream cheese? Blend 1–2 cups of soup and stir back in.
• Season late: Cheese and sour cream add salt—taste before salting.

Variations

• Crockpot Potato Soup Frozen Potatoes: Use diced or shredded; add dairy last on Low.
• Classic Potato Soup: Skip cheese; finish with butter and parsley.
• Cheese Potato Soup: Fold in 1½–2 cups sharp cheddar; finish with a pinch of dry mustard.
• Cream Of Potato Soup Recipes: Blend smooth; garnish with chive oil.
• Potato Soup With Frozen Diced Potatoes: Add 1 cup corn for a chowder feel.

How to Serve

• Bowls with bacon, cheddar, chives, black pepper.
• Pair with crisp salad or warm bread. Add a second pot like High-Protein Stuffed Pepper Soup for a soup bar, and keep Baked Buffalo Chicken Dip on the side for snacking.

Make Ahead & Storage

• Fridge: 4 days (cool fast).
• Reheat: Medium-low; thin with broth/milk as needed.
• Freeze: Best before dairy; add milk/cream after reheating.

FAQs

Can I start from fresh potatoes?
Yes—use 2 lb Yukon gold, ¾” dice; simmer until tender (add 5–8 min).

Why did it turn grainy?
Dairy boiled hard. Keep at a gentle simmer after milk/cream go in.

How do I make it gluten-free?
Skip flour; use a cornstarch slurry at the end or cream cheese to thicken.

Simple Nutrition Estimate (per ~1⅓ cups, no bacon)

~310 kcal • Protein 12g • Carbs 36g • Fat 14g • Sodium ~780 mg
Estimates only; ingredients/brands vary.