Go Back
–+ servings

Crockpot Ham & Potato Soup (Frozen Hashbrowns)

This creamy, dreamy ham and potato soup practically makes itself while you’re out pretending to be productive. Toss in frozen hashbrowns, diced ham, a few veggies, and let your slow cooker turn them into the coziest bowl of comfort you’ll ever “not really cook.”
Print Recipe Pin Recipe
Prep Time 4 hours
8 hours (on low) or 4 hours (on high) 0 minutes
Course Soup
Servings 8

EQUIPMENT (PAID LINKS)

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