easy potato soup recipe crock pot with hash browns
- The Best easy potato soup recipe crock pot with hash browns
- Easy Crock Pot Potato Soup with Hash Brown Topping
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Easy Crock Pot Potato Soup with Hash Brown Topping Works
- ❓ Frequently Asked Questions About Crock Pot Potato Soup with Hash Brown Topping
The Best easy potato soup recipe crock pot with hash browns
I love this recipe because it’s so easy to put together, yet it tastes like something you’d serve at a cozy dinner party. The crock pot handles the soup perfectly, letting the flavors meld together without any fuss, and the hash browns add that perfect crunch and extra heartiness. It’s also a great way to use up extra potatoes from the grocery store or even frozen ones if you’re short on time. The health benefits are there too—it’s packed with fiber from the potatoes and veggies, and the soup is light enough to balance out the richness of the hash browns. My husband and I both swear by it, and it’s always a crowd-pleaser, whether it’s for a Sunday family dinner or a quick weeknight meal when we’re all tired after a long week. It’s that kind of recipe that makes cooking feel like less work and more love.
Easy Crock Pot Potato Soup with Hash Brown Topping
A comforting, creamy potato soup served with crispy hash browns on top, perfect for a cozy meal. Ready in one pot and ready to serve!
🥘Ingredients
- 1.5 lbs (700g) russet potatoes, peeled and cubed
- 3 cups (710ml) chicken or vegetable broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 cup (240ml) heavy cream or half-and-half
- 1 cup (240ml) shredded cheddar cheese
- 1 cup (240ml) frozen hash browns (for topping)
- 1 cup (150g) diced green bell peppers
- 1 cup (150g) diced carrots
- 1 cup (150g) corn kernels
- 1 cup (150g) diced celery
- 1 bay leaf
👨🍳Directions
-
1
In a large pot, sauté diced onion and minced garlic in butter over medium heat for 3–4 minutes until softened. -
2
Stir in flour and cook for 1 minute to form a roux. Add broth, salt, pepper, and thyme. Stir well and bring to a simmer. -
3
Add cubed potatoes and simmer for 10 minutes. Stir in heavy cream and shredded cheese until melted and soup is creamy. -
4
Transfer soup to the crock pot and cook on low for 2–3 hours, stirring occasionally. If using optional veggies, add them in the last 30 minutes of cooking. -
5
Preheat oven to 400°F (200°C). Spread frozen hash browns on a baking sheet in a single layer. Bake for 15–20 minutes until crispy. -
6
Once soup is ready, remove from the crock pot and ladle into bowls. Top each bowl with a generous serving of baked hash browns.
🔧Equipment
- Crock Pot
- Large pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or stirrer
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra creaminess, blend the soup slightly before serving.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Use leftover hash browns for a quick breakfast hash.
- Adjust salt and pepper to taste; broth can vary in sodium content.
Watch Video Of How Easy Crock Pot Potato Soup with Hash Brown Topping Works
❓ Frequently Asked Questions About Crock Pot Potato Soup with Hash Brown Topping
What is the easiest way to make a delicious Crock Pot potato soup with hash browns?
To make this recipe, start by peeling and chopping 2 large potatoes into 1-inch cubes. In a large bowl, combine these cubes with 2 cups of chicken broth, 1 diced onion, 2 diced carrots, 2 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp dried thyme. Place the mixture in the Crock Pot and cook on low for 6 hours or high for 4 hours. In the last 30 minutes of cooking, stir in 1 cup of shredded cheddar cheese and 1 cup of cooked hash browns (pre-cooked and crumbled). Stir well and serve hot.
How do I ensure my Crock Pot potato soup with hash browns stays creamy?
For a creamy texture, use a combination of ingredients that naturally thicken the soup. Start with 2 cups of whole milk or half-and-half instead of just broth, and add ½ cup of heavy cream or sour cream at the end. Additionally, mash a few of the potatoes slightly with a fork before adding them to the Crock Pot to help release their starches. Stirring in a small amount of cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) at the end can also help achieve a richer consistency.
Can I substitute any ingredients in the traditional Crock Pot potato soup recipe with hash browns?
Yes, you can make substitutions based on what you have available. For example:
– Broth: Use vegetable broth instead of chicken broth if preferred.
– Potatoes: Swap out potatoes for cauliflower rice or sweet potatoes for a different flavor profile.
– Cheese: Use a mix of cheddar and Monterey Jack for added flavor.
– Hash browns: Use diced potatoes (like Yukon Gold) instead if you don’t have pre-cooked hash browns.
– Vegetables: Add bell peppers, celery, or zucchini for extra veggies.
– Spices: Adjust salt, pepper, or herbs like rosemary or bay leaves to taste.
What is the best way to reheat Crock Pot potato soup with hash browns to keep it warm?
To reheat this soup without losing its creaminess, transfer it to a microwave-safe bowl and stir in 2-3 tablespoons of milk or broth to help retain moisture. Heat on high in 30-second intervals, stirring in between, until it reaches your desired temperature. For a quicker method, use a slow cooker on warm or a pot on low heat, stirring occasionally. If using a stovetop, add a splash of heavy cream or butter to prevent it from thickening too much. The hash browns can be reheated separately in a skillet or microwave to maintain their crispiness.
How long should I cook the potatoes and other ingredients in the Crock Pot for the best texture?
For the best texture, cook the potatoes and other ingredients in the Crock Pot on low heat for 6 hours or high heat for 4 hours. This allows the potatoes to soften completely while the broth and vegetables absorb flavors. If you’re using pre-cooked hash browns, they should be added in the last 30 minutes to avoid getting mushy. If you prefer slightly firmer potatoes, reduce the cooking time slightly (around 5 hours on low or 3 hours on high). Always taste and adjust seasoning as needed once the soup is done.
