11 Crockpot Potato Soup with Hashbrowns Recipes

Cozy up with a bowl of delicious potato soup that’s easy to make in your trusty crockpot! This collection of 11 Crockpot Potato Soup with Hashbrowns Recipes is perfect for busy weeknights or lazy weekends, featuring simple ingredients that deliver big flavor. Whether you’re in the mood for something creamy and comforting or looking to spice things up a bit, there’s a recipe here for everyone to enjoy. Get ready to whip up something scrumptious!

Loaded Baked Potato Hashbrown Soup

This Loaded Baked Potato Hashbrown Soup is a warm and comforting dish that combines the rich flavors of baked potatoes with the convenience of hashbrowns. Creamy and hearty, it's perfect for chilly days or when you need a quick meal that feels indulgent without the fuss. The soup is packed with flavor and texture, thanks to the crispy toppings that mimic a loaded baked potato.

Making this soup in a Crockpot is simple and hassle-free. Just toss in your ingredients and let the slow cooker do the work! With its creamy base, crispy toppings, and the comforting taste of potatoes, this soup is sure to become a favorite in your household.

Ingredients

• 4 cups frozen hashbrowns
• 1 medium onion, diced
• 4 cups vegetable broth
• 2 cups potato, peeled and diced
• 1 cup rennet-free cheese (like cottage or ricotta)
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Chopped green onions for garnish
• Crushed crackers or croutons for topping

Instructions

1. Combine all the ingredients, except for the toppings, in your Crockpot. Stir well to mix everything together.
2. Cover and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
3. Once done, use a potato masher to slightly mash some of the soup for a thicker texture, if desired.
4. Serve hot, garnished with chopped green onions and crushed crackers or croutons for added crunch.

Cheesy Broccoli and Hashbrown Potato Soup

This Cheesy Broccoli and Hashbrown Potato Soup is a cozy delight that combines the goodness of hearty potatoes, nutritious broccoli, and creamy cheese. It's perfect for chilly days when you crave something warm and satisfying. With its creamy texture and rich flavors, this soup is a hit for the whole family!

The best part? It’s super easy to make in a crockpot! Just toss in the ingredients, let it simmer, and enjoy the wonderful aroma filling your kitchen. This comforting soup is not only delicious but also a great way to sneak in some veggies!

Ingredients

• 2 cups diced portaoes
• 1 package (30 oz) frozen hashbrowns
• 4 cups vegetable broth
• 2 cups broccoli florets
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups rennet-free cheese (like cottage or ricotta)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 cup milk (or plant-based alternative)

Instructions

1. In a crockpot, combine the diced portaoes, frozen hashbrowns, vegetable broth, diced onion, minced garlic, salt, black pepper, and dried thyme.
2. Cover and cook on low for about 6 hours or on high for 3 hours until the potatoes are tender.
3. Add the broccoli florets and cook for an additional 30 minutes on high.
4. Stir in the cheese and milk, mixing until the cheese is melted and the soup is creamy. Adjust seasoning if needed.
5. Serve hot, garnished with extra broccoli or cheese if desired.

Vegan Hashbrown Potato Soup with Coconut Milk

This Vegan Hashbrown Potato Soup is a warm, creamy delight perfect for chilly days. With the rich flavor of coconut milk, it’s a simple yet satisfying dish that everyone will enjoy. The hashbrowns add a fun texture, making each spoonful a cozy experience.

Whether you’re looking for a quick weeknight meal or a comforting lunch, this recipe will not disappoint. It’s easy to throw together in your crockpot, letting the flavors meld beautifully while you go about your day.

Ingredients

• 4 cups diced potatoes
• 3 cups frozen hashbrowns
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions

1. Combine the Ingredients: In your crockpot, add the diced potatoes, frozen hashbrowns, diced onion, minced garlic, vegetable broth, coconut milk, salt, pepper, and paprika. Stir well to combine.
2. Cook: Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
3. Blend (optional): For a creamier texture, use an immersion blender to blend part of the soup, leaving some chunks for texture.
4. Serve: Ladle the soup into bowls and drizzle with a bit of olive oil. Garnish with fresh parsley before serving.

Spicy Southwest Potato and Hashbrown Soup

This Spicy Southwest Potato and Hashbrown Soup is a delightful mix of flavors that warms you from the inside out. With its creamy texture and a hint of heat, it's the perfect comfort food for any occasion. Plus, it's incredibly easy to prepare in your crockpot, making it a go-to option for busy days.

The combination of hearty potatoes and crispy hashbrowns creates a satisfying base, while spices bring a zesty twist that elevates the dish. Whether you're serving it for a quick lunch or a cozy dinner, this soup is sure to impress!

Ingredients

• 4 cups diced potatoes
• 2 cups frozen hashbrowns
• 1 can black beans, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes with green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded rennet-free cheese (like mozzarella or ricotta)
• Fresh cilantro for garnish

Instructions

1. Prepare the Ingredients: In a large crockpot, combine diced potatoes, frozen hashbrowns, black beans, chopped onion, and minced garlic.
2. Add Liquids: Pour in vegetable broth and the can of diced tomatoes with their juices.
3. Season: Stir in cumin, chili powder, salt, and pepper. Mix well to combine all ingredients.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
5. Blend: For a creamier texture, use an immersion blender to blend part of the soup, leaving some chunks for texture.
6. Cheese it Up: Stir in the shredded cheese until melted and incorporated. Serve hot, garnished with fresh cilantro.

Classic Chicken and Hashbrown Potato Soup

This Classic Chicken and Hashbrown Potato Soup is a warm and satisfying dish that's perfect for chilly days. The combination of tender chicken, creamy potatoes, and flavorful hashbrowns creates a comforting bowl of goodness that everyone will love. Plus, it's super simple to make in your crockpot, allowing you to set it and forget it!

The flavors blend beautifully as the soup simmers, resulting in a rich and hearty meal that's ideal for busy weeknights or family gatherings. With just a handful of ingredients, you can whip up this delicious soup that pairs perfectly with a slice of bread for dipping.

Ingredients

• 1 pound chicken breast, diced
• 4 cups chicken broth
• 2 cups frozen hashbrowns
• 2 cups diced potatoes
• 1 cup carrots, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• Salt to taste
• 1 cup heavy cream

Instructions

1. Combine Ingredients: In your crockpot, add the diced chicken, chicken broth, frozen hashbrowns, diced potatoes, carrots, onion, garlic, thyme, and black pepper. Stir everything together.
2. Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 4 hours. The chicken should be cooked through and the vegetables tender.
3. Add Cream: About 30 minutes before serving, stir in the heavy cream and adjust the salt to taste. Let it cook for the remaining time to allow the flavors to meld.
4. Serve: Ladle the soup into bowls and enjoy with your favorite bread or crackers.

Buffalo Chicken Hashbrown Potato Soup

This Buffalo Chicken Hashbrown Potato Soup is a delightful twist on traditional potato soup, blending the comforting flavors of potatoes and hashbrowns with a spicy kick from buffalo chicken. It’s creamy, hearty, and packed with flavor, making it a perfect meal for a cozy night in.

Simple to whip up in a crockpot, this recipe requires minimal prep and delivers maximum taste. You’ll love the combination of the creamy soup base with tender chunks of chicken and crispy hashbrowns, topped off with a sprinkle of fresh herbs for added color and flavor.

Ingredients

• 1 pound boneless, skinless chicken breast, diced
• 4 cups diced potatoes
• 2 cups hashbrowns (frozen or fresh)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup rennet-free cream cheese
• 1/4 cup buffalo sauce
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. In a crockpot, combine the diced chicken, potatoes, hashbrowns, onion, and garlic.
2. Add the chicken broth and buffalo sauce, stirring well to combine. Season with salt and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
4. Stir in the cream cheese and milk about 30 minutes before serving, mixing until smooth and creamy.
5. Garnish with fresh parsley or cilantro before serving. Enjoy your warm and spicy buffalo chicken hashbrown potato soup!

Creamy Mushroom and Hashbrown Potato Soup

This Creamy Mushroom and Hashbrown Potato Soup is a comforting dish that brings together the rich flavors of mushrooms and the heartiness of potatoes. It's simple to make, perfect for a cozy dinner, and loaded with creamy goodness that will warm you up on chilly days.

The combination of tender hashbrowns and savory mushrooms in a creamy broth creates a delightful blend of textures and flavors that everyone will enjoy. Plus, this recipe is easy enough for busy weeknights, making it an ideal choice for families.

Ingredients

• 1 pound frozen hashbrowns
• 1 cup fresh mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or dairy-free cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Base: In a Crockpot, combine the frozen hashbrowns, sliced mushrooms, diced onion, and minced garlic.
2. Add the Liquid: Pour in the vegetable broth and add dried thyme, salt, and pepper. Stir everything together to mix well.
3. Cook: Cover and cook on low for about 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
4. Finish the Soup: About 30 minutes before serving, stir in the heavy cream and let it continue to cook.
5. Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Beef Sausage and Hashbrown Potato Soup

This Beef Sausage and Hashbrown Potato Soup is a hearty and comforting dish that brings warmth to any meal. The combination of tender potatoes, robust flavors, and savory spices creates a delightful balance that is both satisfying and delicious. It's quite simple to prepare, making it perfect for busy weeknights or lazy weekends.

With a creamy texture and a hint of Italian seasoning, this soup is sure to please everyone at the table. The hashbrowns add a unique twist, giving the soup a wonderful texture. Grab your Crockpot and let the flavors meld together for an easy, tasty meal!

Ingredients

• 1 pound ground beef, sliced
• 1 onion, chopped
• 3 cups hashbrowns (frozen or fresh)
• 4 cups vegetable broth
• 2 cups diced potatoes
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese (rennet-free)
• Fresh parsley, for garnish

Instructions

1. In a skillet, brown the sliced beef sausage and onion over medium heat until fully cooked. Drain any excess fat.
2. Add the cooked beef sausage mixture, hashbrowns, diced potatoes, vegetable broth, garlic powder, Italian seasoning, salt, and pepper to the Crockpot.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
4. Stir in the cottage cheese and mozzarella cheese during the last 30 minutes of cooking.
5. Serve hot, garnished with fresh parsley.

Sweet Corn and Hashbrown Potato Chowder

This Sweet Corn and Hashbrown Potato Chowder is a delightful twist on classic potato soup. Creamy and comforting, it combines the sweetness of corn with the heartiness of hashbrowns, making it perfect for any season. Simple to prepare in a crockpot, it's a great choice for busy days.

The flavors meld beautifully as it cooks, resulting in a rich and satisfying dish that warms the soul. Whether you’re serving it for a family dinner or enjoying it as leftovers, this chowder is sure to please!

Ingredients

• 4 cups hashbrowns (frozen, shredded)
• 1 cup sweet corn (fresh or frozen)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk (or non-dairy milk)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Prepare Ingredients: Place the hashbrowns, corn, diced onion, and minced garlic in the crockpot.
2. Add Liquids: Pour in the vegetable broth and milk. Stir well to combine.
3. Season: Add salt, pepper, and paprika. Mix everything together.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the hashbrown potatoes are tender.
5. Finish: Stir in the fresh parsley before serving. Adjust seasonings as needed. Enjoy your chowder warm!

Garlic Herb Potato Soup with Hashbrowns

This Garlic Herb Potato Soup with Hashbrowns is a comforting dish that's both creamy and flavorful. The combination of garlic and herbs makes it fragrant, while the hashbrowns add a delightful texture. It's super easy to make, perfect for busy weeknights or chilly days when you need something warm and filling.

Using a crockpot, you can simply toss in the ingredients and let the magic happen. This soup is hearty enough to be a meal on its own and can be garnished with fresh herbs or your favorite toppings for an extra touch. Enjoy this delicious blend of potatoes and flavors in every spoonful!

Ingredients

• 4 cups diced potatoes
• 2 cups hashbrowns
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or dairy-free alternative
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Ingredients: In your crockpot, combine the diced potatoes, hashbrowns, chopped onion, and minced garlic.
2. Add the Broth: Pour in the vegetable broth and stir to combine all the ingredients.
3. Season: Add the thyme, rosemary, salt, and pepper. Mix well.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender.
5. Blend (Optional): For a creamier texture, use an immersion blender to blend some of the soup, leaving some chunks for texture.
6. Add Milk: Stir in the milk, adjusting the consistency to your liking. Heat for an additional 10-15 minutes.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

Yellow Mustard and Herb Hashbrown Potato Soup

This Yellow Mustard and Herb Hashbrown Potato Soup is a comforting and hearty dish perfect for any day of the week. The blend of creamy potatoes and crispy hashbrowns creates a delightful texture, while the yellow mustard adds a tangy kick that elevates the flavors. It’s simple to make, especially in a Crockpot, allowing you to enjoy a warm bowl of soup without much fuss.

The addition of fresh herbs lends a bright note to the dish, making it satisfying and refreshing. Whether served as a main course or a side, this soup is sure to become a beloved favorite in your household.

Ingredients

• 1 bag (32 oz) frozen hashbrowns
• 4 cups vegetable broth
• 2 cups diced potatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup milk (or a plant-based alternative)
• 2 tablespoons yellow mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. In a Crockpot, combine the frozen hashbrowns, diced potatoes, chopped onion, and minced garlic.
2. Add the vegetable broth, yellow mustard, thyme, oregano, salt, and pepper. Stir to combine.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
4. About 30 minutes before serving, stir in the milk and adjust seasoning if needed.
5. Serve hot, garnished with chopped chives.