Hash Brown Potato Cheddar Soup
This crockpot potato soup with hashbrowns comes together effortlessly and has a creamy consistency and a rich flavor base. Easy to transform into a baked potato soup by topping each serving with the classic toppings of bacon, sour cream, shredded cheddar cheese and green onions.
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Servings: 4 servings
Ingredients
- 32 ounce bag frozen hashbrown potatoes shredded or diced
- 1 large yellow onion grated
- 2 cups shredded cheddar cheese
- 2 cups heavy cream
- 1 quart vegetable or chicken broth
- ½ tablespoon Maggi liquid seasoning* or to taste
- 1 teaspoon garlic powder or to taste
- 1 teaspoon paprika or to taste
- kosher salt to taste
- black pepper to taste
Instructions
- As prep work consider warming up the crockpot on the slow setting and allowing the hasbrowns to thaw a little bit and the heavy cream to come to room temperature.
- Layer the hashbrown potatoes on the bottom of the crockpot, add the grated onion, the cheddar cheese**, the heavy cream, broth and all the seasonings. Stir well to combine.
- Close the lid and cook on the high setting for about an hour to overcome the cold temperature of the frozen hashbrown potatoes. Then switch to the low setting until the potatoes are completely cooked through and tender to your liking. Alternatively, keep cooking on the high setting for faster results. Stir occasionally.
- Serve the cheese potato soup as is with a garnish of fresh herbs or provide classic baked potato toppings for a loaded baked potato soup version.
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Notes
*You can substitute with Worcestershire sauce.
**If grating the cheddar cheese yourself from a block, do so while it is still cold because it will be firmer and easier to handle, then you can allow it to reach room temperature before you begin cooking.
The total cooking time will vary based on if you thawed the hashbrown potatoes prior to using them, if you warmed up the slow cooker and if you used the high setting all the way or dialed down to low after the first hour of cooking. There is no substitute for your own sound judgement and actually taking a look/tasting for doneness as the soup cooks.
