Go Back
–+ servings
A bowl of creamy potato and ham soup garnished with green onions on a wooden tray.

Loaded Ham and Potato Soup with Frozen Hashbrowns

This Loaded Ham and Potato Soup with Frozen Hashbrowns turns leftover ham, creamy potatoes, cream cheese, and sharp cheddar into serious slow-cooker comfort food. Frozen hashbrowns do most of the work, so you can happily accept compliments for a dinner that took about five minutes to prep.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 28 ounces frozen diced hashbrown potatoes
  • 2 cups cooked ham diced
  • ½ cup yellow onion diced
  • 2 celery stalks chopped
  • 4 cups chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 8 ounces cream cheese softened and cut into cubes
  • 8 ounces sharp cheddar cheese shredded, about 2 cups
  • 2 tablespoons green onions chopped
  • Cooked crumbled bacon optional for serving
  • Sour cream optional for serving
  • Extra shredded cheddar cheese optional for serving
  • Extra chopped green onions optional for serving

Instructions

  • Add the Soup Ingredients: Add the frozen hashbrowns, diced ham, onion, celery, chicken broth, salt, black pepper, and garlic powder to the slow cooker. Stir until everything is evenly combined.
    28 ounces frozen diced hashbrown potatoes, 2 cups cooked ham, ½ cup yellow onion, 2 celery stalks, 4 cups chicken broth, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
    Hashbrowns, diced ham, onions, and seasonings inside a slow cooker.
  • Slow Cook Until Tender: Cover and cook on LOW for 4 to 5 hours, until the potatoes and celery are tender. Keep the lid closed as much as possible so the slow cooker maintains an even temperature.
  • Add the Cream Cheese: Add the softened cream cheese cubes and stir until the cheese melts into the broth and the soup becomes creamy. Cutting the cream cheese into small cubes helps it melt faster and more evenly.
    8 ounces cream cheese
    Cream cheese cubes floating in a creamy soup base inside a slow cooker.
  • Melt in the Cheddar: Add the shredded sharp cheddar and stir until fully melted and evenly incorporated. Freshly shredded cheese will usually give you the smoothest texture.
    8 ounces sharp cheddar cheese
    Shredded cheddar cheese melting into a creamy slow cooker soup with ham and potatoes.
  • Finish the Soup: Cover and continue cooking on LOW for another 30 minutes. Stir once or twice during this time, until the soup is hot, creamy, and slightly thickened.
  • Serve: Ladle the soup into bowls and top with chopped green onions. For the full loaded-potato treatment, add crumbled bacon, sour cream, extra cheddar, and more green onions.
    2 tablespoons green onions, Cooked crumbled bacon, Sour cream, Extra shredded cheddar cheese, Extra chopped green onions