Okay, let’s be real. Who actually enjoys peeling potatoes? Not me. Ever. That’s why I’m obsessed with the magic of frozen hashbrowns in the slow cooker. Seriously, it’s a game-changer. This listicle is dedicated to everyone who craves cozy, creamy potato soup but doesn’t want to spend an hour wrestling with a vegetable peeler. We’re talking seriously easy, ridiculously delicious, and surprisingly versatile soup recipes – all thanks to those humble bags of shredded spuds.
Whether you need a weeknight wonder, a comforting weekend treat, or just want to impress your friends with minimal effort, this is your ultimate guide. Get ready to ditch the peeling and embrace the slow cooker life! Let’s make some soup! 🙂
1. Classic Creamy Potato Soup
This is the OG. The one you crave on a chilly evening. Don’t underestimate the power of simple ingredients done right.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth (low sodium is best, IMO)
- 1 cup Milk (whole or 2%)
- 1/2 cup Butter
- 1/4 cup Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Optional: Shredded Cheddar Cheese, Sour Cream, Chives for topping
Step-by-Step Instructions:
- Add frozen hashbrowns and chicken broth to your Crockpot.
- Cook on low for 6-8 hours, or high for 3-4 hours, until hashbrowns are tender.
- Melt butter in a small saucepan. Whisk in flour until smooth. Gradually whisk in milk until thickened.
- Pour the milk mixture into the Crockpot. Stir well.
- Season with salt and pepper.
- Serve warm with your favorite toppings.
Why You’ll Love It: It’s the ultimate comfort food. Seriously, who can resist creamy, cheesy potato soup? I once tried adding a pinch of nutmeg…it was surprisingly good!
2. Loaded Baked Potato Soup
Think of it as a soup version of your favorite loaded baked potato – talk about a win!
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 1/2 cup Sour Cream
- 1/4 cup Bacon Bits
- 1/4 cup Shredded Cheddar Cheese
- 1 tbsp Chopped Green Onions
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine hashbrowns and chicken broth in the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are soft.
- Stir in milk, sour cream, bacon bits, and cheddar cheese.
- Season with salt and pepper.
- Garnish with green onions.
Why You’ll Love It: It’s basically a party in a bowl! The salty bacon and cheesy goodness just elevates this potato soup to the next level.
3. Cheesy Broccoli Potato Soup
Sneak in some extra veggies with this surprisingly delicious combo.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 1 cup Frozen Broccoli Florets (don’t thaw!)
- 2 cups Shredded Cheddar Cheese
- Salt & Pepper to taste
Step-by-Step Instructions:
- Place hashbrowns and chicken broth in the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in broccoli florets and milk. Cook for another 30 minutes until broccoli is tender.
- Stir in cheddar cheese until melted.
- Season with salt and pepper.
Why You’ll Love It: It’s a healthy-ish way to get your veggies! The broccoli surprisingly blends in seamlessly, adding a subtle earthiness.
4. Spicy Southwest Potato Soup
Spice things up with this flavorful twist.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Salsa
- 1 can (15 oz) Black Beans, rinsed and drained
- 1/2 cup Corn (frozen or canned)
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- Optional: Avocado, Cilantro, Lime Wedges for topping
Step-by-Step Instructions:
- Combine hashbrowns, chicken broth, salsa, black beans, and corn in the Crockpot.
- Add chili powder and cumin. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve with avocado, cilantro, and a squeeze of lime.
Why You’ll Love It: The salsa and spices give it a delicious kick. I find that a little smoked paprika really elevates the smoky flavor.
5. Bacon and Swiss Potato Soup
Because bacon and Swiss just go together.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 8 oz Swiss Cheese, shredded
- 1/2 lb Bacon, cooked and crumbled
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine all ingredients except for the bacon in a slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Season with salt and pepper to taste.
- Stir in crumbled bacon just before serving
Why You’ll Love It: The nutty, slightly sweet Swiss cheese pairs perfectly with the smoky bacon.
6. Creamy Leek and Potato Soup
A fancy-feeling soup with seriously easy prep.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 2 Leeks, white and light green parts only, thinly sliced and thoroughly washed
- 1/4 cup Butter
- Salt & Pepper to taste
Step-by-Step Instructions:
- Melt butter in a skillet and sauté leeks until softened (about 5-7 minutes).
- Add leeks, hashbrowns, and chicken broth to the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk. Season with salt and pepper.
Why You’ll Love It: It’s surprisingly elegant for a slow cooker soup. Just make sure you really wash those leeks!
7. Garlic Herb Potato Soup
Simple yet sophisticated – the perfect blend of flavors.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 2 tbsp Dried Italian Herb Blend
- 4 cloves Garlic, minced
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine hashbrowns, chicken broth, Italian herbs, and minced garlic in the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk. Season with salt and pepper.
Why You’ll Love It: The garlicky, herby aroma alone will have you drooling!
8. Four Cheese Potato Soup
If you love cheese, this is the soup for you.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Monterey Jack Cheese
- 1/2 cup Shredded Provolone Cheese
- 1/4 cup Parmesan Cheese, grated
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine hashbrowns and chicken broth in the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk and all cheeses until melted.
- Season with salt and pepper.
Why You’ll Love It: It’s a cheese lover’s dream!
9. Creamy Potato and Celery Soup (French-Inspired)
A comforting soup with a subtle sweetness.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 3 stalks Celery, diced
- 1/4 cup Butter
- Salt & Pepper to taste
Step-by-Step Instructions:
- Melt butter in skillet, sauté celery until softened (5-7 minutes).
- Add celery, hashbrowns and chicken broth to slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk and season with salt and pepper.
Why You’ll Love It: The celery adds a surprisingly wonderful, subtle flavor.
10. Creamy Mushroom Potato Soup
Earthy and comforting – a match made in soup heaven.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 1 (10 ounce) can of sliced mushrooms, drained
- 1/4 cup butter
- Salt & Pepper to taste
Step-by-Step Instructions:
- Melt the butter in a pan and cook the sliced mushrooms until tender.
- Add mushrooms, hashbrowns, and chicken broth to the Crockpot
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk and season with salt and pepper.
Why You’ll Love It: The earthy flavor of the mushrooms perfectly complements the potatoes.
11. Potato Soup with Caramelized Onions
Sweet and savory – a guaranteed crowd-pleaser.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 2 large Onions, thinly sliced
- 2 tbsp Butter
- Salt & Pepper to taste
Step-by-Step Instructions:
- Sauté onions in butter until caramelized (about 30-40 minutes – this takes patience!).
- Add caramelized onions, hashbrowns, and chicken broth to Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk and season with salt and pepper.
Why You’ll Love It: Caramelized onions add a depth of flavor that’s just incredible.
12. Vegan Creamy Potato Soup
Plant-based goodness!
Ingredients:
- 5 lb Frozen Hashbrowns
- 6 cups Vegetable Broth
- 1 cup Unsweetened Plant-Based Milk (almond, soy, or oat)
- 1/4 cup Nutritional Yeast
- 1 tbsp Onion Powder
- 1 tsp Garlic Powder
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine hashbrowns, vegetable broth, nutritional yeast, onion powder, and garlic powder.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in plant-based milk. Season with salt and pepper.
Why You’ll Love It: It’s creamy, flavorful, and completely plant-based!
13. Chipotle Potato Soup
A smoky kick with fantastic flavor.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 2 Chipotle Peppers in Adobo Sauce, minced (start with 1 and add more to taste!)
- 1 tbsp Adobo Sauce (from the can of chipotle peppers)
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine hashbrowns, chicken broth, and chipotle peppers (and adobo sauce) in the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk and season with salt and pepper.
Why You’ll Love It: The smokiness from the chipotles is addictive, and the adobo sauce adds extra complexity.
14. Ham and Potato Soup
Perfect for using up leftover ham!
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 1.5 cups cooked Ham, diced
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine hashbrowns, chicken broth, and diced ham into slow cooker
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk and season with salt and pepper.
Why You’ll Love It: A delicious and easy way to use up leftover ham, that’s both comforting and filling.
15. White Bean and Potato Soup
Hearty, filling, and packed with protein.
Ingredients:
- 5 lb Frozen Hashbrowns
- 4 cups Chicken Broth
- 1 cup Milk
- 1 (15 ounce) can Cannellini Beans, rinsed and drained
- 1 tsp Dried Thyme
- Salt & Pepper to taste
Step-by-Step Instructions:
- Combine hashbrowns, chicken broth, cannellini beans, and thyme in the Crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in milk and season with salt and pepper.
Why You’ll Love It: The white beans add a lovely creaminess and extra protein!
So Simple, So Delicious!
Seriously, what’s not to love? Fifteen ridiculously easy and flavorful potato soup recipes, using the magical power of frozen hashbrowns. No peeling, minimal effort, maximum deliciousness. Ditch the potato prep drama and get cooking – you won’t regret it. Happy soup-ing! 😉
