Crockpot Potato Soup with Hash Browns
This Easy Crockpot Potato Soup with Hash Browns requires minimal prep and simple ingredients. Pureeing it at the end helps make it thick and creamy without adding any dairy!
- Prep Time: 5 min
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: serves 6
Ingredients
Scale
- 5 cups diced hash brown potatoes
- 2 cups frozen carrots
- 3 cups chicken broth
- 1 can green chilis
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 – 1 tsp cayenne
- 1 tsp salt
- 4 chicken sausages, sliced
- 1 can corn
- 3/4 cup sliced green onions
Instructions
- Combine the potatoes, carrots, chicken broth, green chilis, garlic powder, paprika, cayenne and salt in a crockpot and cook on low for 6-8 hours.
- Transfer half to three-quarters of the soup to a blender and blend until smooth. Or use an immersion blender right in the pot to blend to desired consistency.
- Pour back into the crockpot and add chicken sausage, corn and green onions.
- Add a little more broth to thin it to your desired consistency if needed and cook an additional hour or two.
- Taste and adjust seasonings before serving if needed. You may want to add more salt or make it spicier with more cayenne pepper.
Notes
Pureeing the soup is optional. If you prefer a chunkier soup you can skip that step but it will be more broth-based vs creamy. You can also use an immersion blender if you have one.
