Go Back
–+ servings
Sarah

Potato Soup With Hashbrowns (Stovetop or Crockpot)

Creamy potato soup made fast with frozen hash browns—no peeling required. Stovetop in about 30 minutes or simmered all afternoon in the slow cooker, with cheesy or classic options for any mood.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings (about 1⅓ cups each)
Course: Dinner, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 3 Tbsp all-purpose flour (or 2 Tbsp cornstarch, GF)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 lb (450 g) frozen hash browns (diced or shredded)
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 cups milk
  • 1/2 cup half-and-half (or 1 can evaporated milk)
  • 1 cup (110 g) shredded sharp cheddar (optional)
  • 1/4–1/2 cup sour cream, to finish
  • bacon, cheddar, chives or green onions (for topping)

Equipment

  • large pot or Dutch oven
  • Wooden spoon or spatula
  • whisk
  • ladle
  • Cutting board and knife

Method

  • Sauté onion and celery in butter and oil for 5–6 minutes over medium heat. Add garlic and cook for 30 seconds.
  • Stir in flour and cook 1 minute to remove raw flavor. Gradually whisk in broth until smooth and lump-free.
  • Add frozen hash browns, bay leaf, thyme, salt, and pepper. Simmer 10–12 minutes until tender.
  • Stir in milk and half-and-half. Simmer gently 2–3 minutes—do not boil.
  • Off heat, fold in cheddar (if using) and sour cream. Adjust seasoning and garnish as desired.

Nutrition

Calories: 310kcalCarbohydrates: 36gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 780mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 800IUVitamin C: 6mgCalcium: 180mgIron: 0.8mg

Notes

Crockpot: Combine aromatics, hash browns, broth, and seasonings; cook on Low 5–6 hrs or High 2½–3½ hrs. Stir in milk and cream cheese during the last 20–30 minutes, then finish with cheddar and sour cream.
Classic Style: Skip cheese and sour cream; finish with a knob of butter and fresh parsley.
Pairings: Serve alongside High-Protein Stuffed Pepper Soup or Chicken Potato Soup, or enjoy with Baked Buffalo Chicken Dip.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!