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Crockpot Potato Soup With Hashbrowns And Ham

Crockpot potato soup with hash browns and ham makes a thick, golden bowl of comfort with tender shredded potatoes and melty cheddar. Slow-cooked for hours, then finished with cream cheese, sour cream, and cheese until smooth.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 30 oz frozen diced hash browns Keep frozen; do not thaw.
  • 2 cup cooked ham, diced
  • 1 onion, diced
  • 4 clove garlic, minced
  • 4 cup chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 8 oz cream cheese, cubed
  • 1.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 green onions for topping
  • 0.5 cup extra cheddar for topping
  • 1 tsp salt and pepper To taste.

Equipment

  • 1 crockpot

Method
 

Build the soup base
  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, then stir to combine and evenly distribute the hash browns.
  2. Cover and cook on Low for 6-8 hours (or High for 3-4 hours) until the hash browns are completely tender and the soup looks thick.
  3. Mash some of the hash browns inside the Crockpot to thicken the soup to your preferred texture.
Make it creamy
  1. Stir in the cubed cream cheese until melted, creating a smooth base with no visible lumps.
  2. Add sour cream and shredded cheddar, then stir until the mixture is smooth and fully melted.
  3. Taste the soup and adjust seasoning with salt and pepper until balanced.
Serve
  1. Ladle the soup into bowls and top with green onions and extra cheddar just before serving.

Notes

For best texture, keep the hash browns frozen when adding them—thawing can make the soup watery. Store in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if needed. Freezing is not ideal because dairy can separate when thawed, but you can freeze if necessary and re-stir while reheating. Dietary swap: use low-fat cream cheese and reduced-fat cheddar to cut calories while keeping the creamy finish.