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Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hashbrowns and ham is a thick, slow-cooked soup where frozen hash browns melt into a hearty base. Cream cheese, cheddar, and sour cream create a smooth, golden finish topped with green onions and extra cheese.
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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: 465
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Assemble and cook in the slow cooker
  1. Add the frozen diced hash browns, diced ham, diced onion, minced garlic, chicken broth, cream of chicken soup, garlic powder, and onion powder to the Crockpot, then stir to combine and fully coat the hash browns.
  2. Cook on Low for 6-8 hours (or on High for 3-4 hours) until the hash browns are completely tender, stirring once or twice if needed to keep ingredients evenly distributed.
  3. Mash some of the hash browns directly in the pot to thicken the soup, leaving some pieces for texture.
Make it creamy and season
  1. Add the cubed cream cheese and stir until fully melted and smooth throughout the soup.
  2. Stir in the sour cream and shredded cheddar until the soup is creamy and the cheese is fully melted.
  3. Taste and adjust seasoning with salt and pepper to your preference.
Serve
  1. Ladle the soup into bowls and top with green onions and extra cheddar before serving.

Notes

For best texture, keep the hash browns frozen until they go into the Crockpot so they break down into a thick, spoonable soup. Refrigerate leftovers in a covered container up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezing is not recommended because dairy can separate after thawing. For a gluten-free option, use a cream of chicken soup labeled gluten-free and verify your cheddar is gluten-free.