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Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hashbrowns and ham is a thick, creamy soup made by slow-cooking frozen hash browns until tender, then stirring in melted cream cheese and cheddar. Finish with green onions and extra cheese for a warm, golden bowl with hearty ham pieces.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns base
  • 1 bag (30 oz) frozen diced hash browns Do not thaw.
Ham and aromatics
  • 2 cups cooked ham, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
Creamy soup base
  • 4 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese, cubed
  • 1.5 cups shredded cheddar
  • 0.5 cup sour cream
Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 salt and pepper To taste.
Toppings
  • 0.25 cup green onions For topping.
  • 0.25 cup extra cheddar For topping.

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Add frozen diced hash browns, diced ham, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to the Crockpot and stir to combine.
  2. Cook on Low for 6-8 hours, or on High for 3-4 hours, until the hash browns are completely tender and the mixture looks thick and creamy around the edges.
Thicken and melt the cheese
  1. Mash some of the hash browns inside the Crockpot to create a thicker consistency, leaving a mix of smooth and chunky texture visible.
  2. Stir in cubed cream cheese until melted, using low heat so the soup turns fully smooth with no cream cheese lumps.
  3. Add sour cream and shredded cheddar, then stir until smooth and glossy, with the cheddar fully melted.
Finish and serve
  1. Taste the soup and adjust seasoning with salt and pepper, ensuring the flavor pops without making the soup overly salty.
  2. Serve hot topped with green onions and extra cheddar so the cheese melts slightly on contact and the top looks bright and speckled.

Notes

Pro tip: keep the hash browns frozen and don’t thaw them—this helps them cook through evenly in the slow cooker. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently. Freezing is not recommended because dairy-based soups can separate after thawing. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same cheddar topping.