Filling Loaded Hashbrown Potato Soup

Finding a comforting soup that feels like a warm hug on a cold day can be surprisingly difficult. Most soups are either too light and leave you hungry an hour later, or they require hours of simmering on the stove, which just isn’t realistic when you’ve got a busy schedule and a family to feed.

That’s where this loaded hashbrown potato soup comes in. It combines all the cozy, familiar flavors of a loaded baked potato with the ease of using frozen hashbrowns, so you can have a hearty, satisfying meal on the table in about 30 minutes. Plus, with crispy bacon, melty cheddar cheese, and a creamy broth, it’s the kind of soup that’ll have everyone asking for seconds.

What Kind of Hash Browns Should I Use?

For this soup, you can use either frozen shredded hash browns or refrigerated hash browns from the dairy section – both work great. The frozen variety is usually more convenient since you can keep them on hand and use what you need, plus they’re typically already shredded to the perfect size for soup. If you’re using the refrigerated kind, just make sure to break them up a bit as they cook so they distribute evenly throughout the soup. You can even use leftover homemade hash browns if you have them, though store-bought will save you a good chunk of time and effort.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Hash browns: You can use fresh diced potatoes instead of frozen hash browns. Just peel and dice about 3-4 medium russet or Yukon gold potatoes into small cubes. They’ll need the same cooking time.
• Bacon: Turkey bacon works great if you want a lighter option, or you can skip the bacon entirely and add a tablespoon of butter for richness. For a vegetarian version, try smoked paprika to get that smoky flavor.
• Chicken broth: Vegetable broth is a fine substitute if you’re going meatless. The flavor will be slightly different but still tasty.
• Heavy cream: Half-and-half or whole milk can replace the cream if you want something lighter. For a thicker consistency with milk, add an extra tablespoon of flour.
• Cheddar cheese: Feel free to mix it up with Monterey Jack, Colby, or even pepper jack if you like some heat. A cheese blend works nicely too.
• Flour: For a gluten-free version, use cornstarch instead (about 2 tablespoons mixed with cold water) or a gluten-free flour blend in the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this soup is adding the flour and cream mixture too early, which can cause the cream to separate and create an unpleasant grainy texture – always wait until the potatoes are fully tender before stirring it in.

Another common error is dumping the flour directly into the hot soup without mixing it with the cream first, leading to lumps that are nearly impossible to smooth out, so take the extra minute to whisk them together in a separate bowl.

Don’t add all the cheese at once or cook it on high heat after adding it, as this can cause the cheese to become stringy or oily – instead, stir it in gradually on the warm setting or with the heat turned off, letting the residual warmth melt it smoothly.

Finally, if your soup turns out too thick after the cheese melts, thin it with a bit of extra broth or milk rather than water, which will keep the flavor rich and creamy.

What to Serve With Loaded Hashbrown Potato Soup?

This soup is pretty hearty on its own, but I love serving it with some crusty bread or warm dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds some freshness to the meal. If you want to make it even more filling, cornbread muffins are another great option that pair really well with the creamy, cheesy flavors. You can also set out extra toppings like sour cream, green onions, and extra shredded cheese so everyone can customize their bowl however they like.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day after everything has had time to meld together. Just give it a good stir before reheating since the cheese might settle a bit at the bottom.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly since dairy-based soups can sometimes separate when frozen. If you’re planning to freeze it, consider leaving out the cream and cheese, then add them fresh when you reheat.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, but use 50% power and stir every minute or so. Add a splash of broth or milk if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2450-2650
• Protein: 90-105 g
• Fat: 145-165 g
• Carbohydrates: 155-170 g

Ingredients

For the soup base:

• 24 oz hash browns (I use Ore-Ida frozen diced potatoes)
• 36 oz chicken broth
• 1/2 cup carrots (finely diced into 1/4-inch pieces)
• 7 slices bacon (cooked until crispy and crumbled)
• 1 cup water
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup onion
• 3 garlic cloves (freshly minced for best flavor)
• 1/2 tsp smoked paprika

For the thickener and finish:

• 4 tbsp flour (I always use King Arthur all-purpose)
• 1 cup cream (heavy cream makes it extra creamy and rich)
• 2 cups cheddar cheese

Step 1: Prepare Bacon and Aromatics

• 7 slices bacon
• 1/3 cup onion
• 1/2 cup carrots
• 3 garlic cloves

Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes.

Transfer to a paper towel-lined plate and crumble once cooled.

While the bacon cooks, finely dice the onion and carrots into 1/4-inch pieces, and mince the garlic cloves fresh.

This prep work takes just a few minutes and ensures all your ingredients are ready before the slow cooker starts.

Step 2: Build the Slow Cooker Base

• 24 oz hash browns
• 36 oz chicken broth
• 1 cup water
• diced onion from Step 1
• minced garlic from Step 1
• crumbled bacon from Step 1
• 1/2 cup carrots
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika

Add the frozen hash browns, chicken broth, water, diced onion, minced garlic, crumbled bacon, salt, pepper, and smoked paprika to your slow cooker.

Stir well to combine and distribute the seasonings evenly.

The hash browns will cook down and thicken the soup naturally while infusing all the flavors together.

Step 3: Slow Cook Until Potatoes are Tender

• slow cooker mixture from Step 2

Cover and cook on HIGH for 3 hours or on LOW for 6 hours.

The potatoes will break down slightly and create a naturally thick, creamy base.

I prefer the LOW setting because it develops deeper flavor and gives the vegetables more time to soften completely, but HIGH works well if you’re short on time.

Step 4: Create and Add the Flour-Cream Slurry

• 4 tbsp flour
• 1 cup cream

In a small bowl, whisk together the flour and heavy cream until smooth with no lumps—this prevents the flour from clumping when it hits the hot broth.

Pour this mixture into the slow cooker and stir well to combine.

Switch the slow cooker to LOW if it’s on HIGH, then cook uncovered for 30 minutes.

This allows the flour to cook out and thicken the soup to a rich, creamy consistency.

Step 5: Finish with Cheese and Serve

• 2 cups cheddar cheese

Add the shredded cheddar cheese to the slow cooker in handfuls, stirring constantly until each addition melts completely before adding more.

The residual heat will melt the cheese smoothly without scorching it.

Taste and adjust seasoning if needed.

Ladle into bowls and serve immediately with your desired toppings.

Filling Loaded Hashbrown Potato Soup

Delicious Filling Loaded Hashbrown Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 4 hours hrs 47 minutes mins

Servings 6 servings

Calories 2550 kcal

Ingredients

  

For the soup base::

• 24 oz hash browns (I use Ore-Ida frozen diced potatoes)
• 36 oz chicken broth
• 1/2 cup carrots (finely diced into 1/4-inch pieces)
• 7 slices bacon (cooked until crispy and crumbled)
• 1 cup water
• 1 tsp salt
• 1/2 tsp pepper
• 1/3 cup onion
• 3 garlic cloves (freshly minced for best flavor)
• 1/2 tsp smoked paprika

For the thickener and finish::

• 4 tbsp flour (I always use King Arthur all-purpose)
• 1 cup cream (heavy cream makes it extra creamy and rich)
• 2 cups cheddar cheese

Instructions

 

• Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and crumble once cooled. While the bacon cooks, finely dice the onion and carrots into 1/4-inch pieces, and mince the garlic cloves fresh. This prep work takes just a few minutes and ensures all your ingredients are ready before the slow cooker starts.
• Add the frozen hash browns, chicken broth, water, diced onion, minced garlic, crumbled bacon, salt, pepper, and smoked paprika to your slow cooker. Stir well to combine and distribute the seasonings evenly. The hash browns will cook down and thicken the soup naturally while infusing all the flavors together.
• Cover and cook on HIGH for 3 hours or on LOW for 6 hours. The potatoes will break down slightly and create a naturally thick, creamy base. I prefer the LOW setting because it develops deeper flavor and gives the vegetables more time to soften completely, but HIGH works well if you're short on time.
• In a small bowl, whisk together the flour and heavy cream until smooth with no lumps—this prevents the flour from clumping when it hits the hot broth. Pour this mixture into the slow cooker and stir well to combine. Switch the slow cooker to LOW if it's on HIGH, then cook uncovered for 30 minutes. This allows the flour to cook out and thicken the soup to a rich, creamy consistency.
• Add the shredded cheddar cheese to the slow cooker in handfuls, stirring constantly until each addition melts completely before adding more. The residual heat will melt the cheese smoothly without scorching it. Taste and adjust seasoning if needed. Ladle into bowls and serve immediately with your desired toppings.