Velvety Hash Brown Soup with Chicken Broth and Garlic

Prep Time 10

Cook Time 4

Total Time 4 10

Course Soup

Cuisine American, Western

Servings 6

Crock Pot / Slow Cooker The real hero here. This is ideal for making a potato soup crock pot style meal. Any standard 6-quart slow cooker will do the job.
Large skillet For sautéing the garlic and onion. If you’re in a hurry, this step can be skipped, but it adds depth.
Ladle For serving.
Whisk To help blend the milk and cream smoothly into the soup.

1 32 oz bag frozen shredded hash brown potatoes – These are key for achieving the velvety texture quickly. You can also use diced frozen potatoes if you prefer some chunkiness.
4 cups chicken broth low sodium preferred – The backbone of the flavor. Homemade or store-bought both work.
1 cup whole milk – Adds creaminess without being too heavy.
1 cup heavy cream – For that luxurious texture.
3 cloves garlic minced – Adds aromatic warmth that brings the soup to life.
1 small yellow onion finely chopped – Sautéed to enhance the savory base.
2 tablespoons unsalted butter – Used to sauté the garlic and onion.
1 teaspoon kosher salt – Adjust to taste.
½ teaspoon black pepper – A touch of heat.
½ teaspoon smoked paprika – Adds a subtle smoky dimension.
1 teaspoon dried thyme – For a hint of herbaceous earthiness.

1½ cups shredded cheddar cheese – For a hash brown cheesy potato casserole vibe.
½ cup cooked and crumbled bacon – If you're craving a loaded baked potato soup with hashbrowns.
¼ cup chopped scallions or chives – For garnish and a pop of color.

In a skillet over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes, or until translucent. Add the minced garlic and cook for another 30 seconds. This step builds a base layer of flavor that takes the soup from good to great.

In your crock pot, add the frozen shredded hash browns, sautéed onion and garlic, chicken broth, thyme, smoked paprika, salt, and pepper. Stir well to combine.

Set your crock pot to low and cook for 4 hours. This gives the frozen potatoes time to break down and meld beautifully with the broth. You’ll end up with a naturally creamy texture, much like a crockpot potato soup with hashbrowns but without needing flour or cornstarch.

After 4 hours, stir in the whole milk and heavy cream. If using, add shredded cheddar cheese at this stage and stir until melted. The cheese makes it rich and turns this into an easy hash brown casserole turned into soup.

If you prefer a super smooth soup (think soup with frozen potatoes but creamy like velvet), use an immersion blender directly in the crock pot. Blend until smooth. Alternatively, blend half the soup to retain some texture.

Taste and adjust the seasoning with extra salt and pepper if needed. If the soup is too thick, add a splash of extra broth or milk.

Ladle into bowls and top with crumbled bacon, shredded cheese, scallions, or a dollop of sour cream—channeling the spirit of a loaded baked potato soup with hashbrowns.