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thick pale cream-colored potato soup with soft fine potato shreds and small pink cooked ham cubes visible in an ordinary bowl, with no bacon, scallions or garnish
Melissa Hart

Crockpot Hashbrown Potato Soup

Shredded hashbrowns break down into a soft potato base without peeling or cubing, which makes this a different pot from the roasted whole-potato soup. Ham, celery and Swiss give it a savory character of its own. Thaw the plain frozen potatoes before loading the cooker. Seasoned breakfast-potato mixes can bring extra salt and peppers you didn't plan for, while the cream cheese and Swiss only need the final hot soup to melt into a smooth finish.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 bag 32 oz plain frozen shredded hashbrown potatoes, thawed in the refrigerator
  • 8 oz fully cooked ham cut into small dice
  • 1 small yellow onion finely diced
  • 2 celery ribs finely diced
  • 4 cups low-sodium chicken broth
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 6 oz cream cheese softened and cubed
  • 4 oz Swiss cheese freshly grated
  • 1 tsp Dijon mustard

Method
 

  1. Place thawed hashbrowns, ham, onion, celery, broth, salt and pepper in a 6-quart slow cooker and stir to distribute the potato shreds.
  2. Cover and cook on low for 5 hours until the potatoes and celery are soft. Stir thoroughly from the bottom.
  3. Turn the cooker to high and add cream cheese in small cubes. Cover for 15 minutes, then whisk gently until the cream cheese melts into the broth.
  4. Heat covered for 10 to 15 minutes more until the soup is steaming and ham reaches 165°F.
  5. Switch off the heat and stir in Swiss and Dijon until smooth. Divide among 6 bowls, keeping small ham pieces visible through the creamy potato base.