There’s something magical about tossing a bunch of ingredients into a crock pot, walking away, and coming back hours later to the smell of pure comfort.
hat’s the beauty of this Crock Pot Hashbrown Potato Soup—it’s what I like to call “effortless chef energy.” If my slow cooker could earn a paycheck, it definitely deserves one for this meal.
I first made this Ham And Potato Soup Crock Pot style on one of those chaotic Mondays when the fridge looked like a bad episode of “Chopped.”
A bag of frozen hashbrowns, some leftover ham, and a prayer later—boom, dinner was a hit. Sometimes the best recipes start with low expectations and zero planning.
This Crockpot Potato Soup With Hashbrowns And Ham is the kind of dish that makes your kitchen smell like you’ve been cooking all day (even if you’ve been doing absolutely anything else).
It’s creamy, hearty, and just the right level of lazy. Who needs fancy when cozy tastes this good?
Crockpot Ham & Potato Soup (Frozen Hashbrowns)
EQUIPMENT (PAID LINKS)
- Crock pot
- Mixing spoon
Ingredients
- ½ cup chopped or grated carrots
- 1 cup chopped celery
- 2 cloves garlic minced
- 1 cup diced onion
- 2 pounds about 6 cups frozen diced hash brown potatoes or peeled, diced russet potatoes
- 1 pound cubed ham about 2 cups
- 4 cups water
- 2 tablespoons Better Than Bouillon roasted chicken base or substitute 4 cups chicken broth
- 1 8-ounce package cream cheese, softened
- 1 10.5-ounce can cream of chicken soup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cornstarch optional, for thickening
- ¼ cup cold water optional, for cornstarch slurry
- 1 cup shredded cheddar Colby, or Colby Jack cheese (for garnish)
Instructions
- Prep the Veggies: Chop the carrots, celery, onion, and garlic. Set aside while you get your slow cooker ready.½ cup chopped or grated carrots, 1 cup chopped celery, 2 cloves garlic, 1 cup diced onion
- Load the Crockpot: Add the frozen hashbrowns (or diced potatoes), cubed ham, chopped vegetables, cream of chicken soup, cream cheese, and water mixed with the chicken base (or broth) to the crock pot.2 pounds about 6 cups frozen diced hash brown potatoes or peeled, diced russet potatoes, 1 pound cubed ham, 4 cups water, 1 8-ounce package cream cheese, softened, 1 10.5-ounce can cream of chicken soup, 2 tablespoons Better Than Bouillon roasted chicken base
- Season and Mix: Add the salt and pepper. Stir everything together until well combined.1 teaspoon salt, 1 teaspoon black pepper
- Slow Cook the Magic: Cover and cook on low for 8 hours or on high for 4 hours. Stir occasionally to make sure nothing sticks to the edges.
- Thicken if Needed: If the soup seems too thin, mix 1 teaspoon cornstarch with ¼ cup cold water, stir it in, and cook for another 10–15 minutes until it thickens slightly.1 teaspoon cornstarch, ¼ cup cold water
- Serve and Garnish: Ladle the soup into bowls and top with shredded cheese. Optional toppings: chopped green onions, crumbled bacon, or a dollop of sour cream for extra richness.1 cup shredded cheddar
Stir, Dump, and Brag Later: My No-Fuss Guide to Crockpot Ham and Potato Soup
When in Doubt, Dump It In
The beauty of this Crockpot Ham And Potato Soup is that it forgives almost everything. Forgot to thaw your frozen hashbrowns? No problem. Just dump them in and pretend it was part of the plan. If you can open a bag and stir a spoon, you’re basically a slow-cooker prodigy. This recipe thrives on chaos and still comes out tasting like you spent hours making it.
The Great Ham Debate
Leftover Easter ham? Perfect. Ham steak from the store? Also perfect. Deli ham you found lurking in the fridge? Honestly… still fine. Ham is the hero of this soup, but it’s not picky about its origin story. Just cube it up, toss it in, and let the crockpot work its cozy magic.
Cream Cheese: The Real MVP
If your soup ever feels too thin, cream cheese swoops in like a culinary superhero. Add it near the end of cooking for that luscious, creamy texture. It’s like the difference between “meh” and “oh my god, this is comfort in a bowl.” Don’t skip it—trust me, your taste buds will thank you.
Hashbrowns vs. Real Potatoes: Choose Your Fighter
Frozen hashbrowns are the lazy cook’s best friend—they melt into the broth, making the soup thick and silky. But if you’re feeling fancy (or just forgot to buy the bag), diced russet or Yukon Gold potatoes totally work. Just remember, peeling potatoes manually earns you one bonus adulting point.
Thick or Thin? You’re in Charge
Want it thicker? Mash a few of the cooked potatoes with a spoon or mix in a cornstarch slurry. Want it thinner? Add a splash of broth or milk. Soup is like life—it’s all about finding your perfect consistency.
The Flavor Upgrade Nobody Talks About
Try throwing in a handful of shredded cheddar near the end, or sprinkle it on top like confetti. It melts beautifully and adds that extra “mmm” factor. Basically, cheese fixes everything—including questionable dinner decisions.
Leftovers That Don’t Suck
This soup tastes even better the next day, once all the flavors have time to hang out and get cozy. Store it in the fridge for up to three days, or freeze it for later. Just don’t forget it in the freezer for six months—frozen soup shame is real.
The Ultimate Lazy Flex
Want to feel like a domestic god without trying? Serve this with a piece of buttered bread or a roll from the freezer aisle. No one will know you didn’t bake. Crockpot Ham And Potato Soup plus bread equals instant culinary street cred.
