Loaded baked potato soup with hash browns and cream cheese

Crockpot Baked Potato Soup recipe made with frozen has browns, broth, cream of chicken soup, and cream cheese. Top bowls with crumbled bacon and cheese – so yummy on a chilly night!

This incredible recipe for Crockpot Baked Potato Soup has been on this blog since way back in 2012! I’m happy to report I’ve made this soup for my family many, many times. It turns out amazing every single time! Here’s the original recipe photo:

My absolute favorite aspect of this recipe is that it uses FROZEN HASH BROWNS. That means no peeling, chopping, or slicing potatoes. Just open the bag, dump it in, and you’re ready to go!

What kind of hash browns are used in this recipe?

You’ll need a 30 oz bag of frozen shredded hash brown potatoes.

Do I need to thaw the hash browns first?

Nope! Just dump in the contents of the bag frozen, the Crockpot does the rest!

Can you freeze cheesy potato soup?

This recipe uses melted cream cheese, so it’s not the best candidate to freeze. Leftovers store well in the fridge, however.

How to make Crockpot Baked Potato Soup:

Place frozen hash browns in the Crockpot. Pour chicken broth over hash browns. Spread cream of chicken soup over top.

Sprinkle in dried minced onion and cracked black pepper. Cover and cook.

Remove cover and add in cream cheese. Cover and cook until cheese is melted. Stir well before serving.

Don’t forget to top bowls with crumbed bacon and shredded cheddar cheese!

Does the condensed cream of chicken soup need to be prepared first?

No, just add the contents of the can of cream of chicken soup directly to the Crockpot.

Topping suggestions:

• Cooked and crumbled bacon
• Shredded cheddar cheese
• Sliced green onion
• Everything bagel seasoning

More favorite soup recipes:

• Best Chicken Noodle Soup Recipe
• Navy Bean Soup
• Cream of Broccoli Soup
• Vegetable Beef Soup

If you liked this Crockpot Baked Potato Soup recipe, leave a rating and a comment below this post!

• ▢ 30 oz frozen shredded hash brown potatoes
• ▢ 29 oz chicken broth
• ▢ 10.75 oz can condensed cream of chicken soup
• ▢ 2 tbsp dried minced onion
• ▢ 1 tsp cracked black pepper
• ▢ 8 oz cream cheese softened
• ▢ toppings: crumbled bacon, shredded cheddar cheese

• Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot.

• Cover and cook on low 5 hours.

• Remove lid and add cream cheese.

• Cover and cook an additional 30 minutes.

• Remove cover and stir well to incorporate cream cheese.

• Serve topped with desired toppings.

Calories: 750kcal | Carbohydrates: 68g | Protein: 19g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 4491mg | Potassium: 861mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1502IU | Vitamin C: 23mg | Calcium: 140mg | Iron: 8mg