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A creamy bowl of gluten-free crockpot potato soup topped with shredded cheese and chopped green onions, with frozen hash browns shown nearby.

Easy Crockpot Potato Soup with Frozen Hash Browns 0s Gluten-Free!

This easy crockpot potato soup is creamy, comforting, and made simple with frozen gluten-free hash browns. It is finished with cheddar, sour cream, and optional bacon for a hearty gluten-free meal.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • 6-quart crockpot
  • whisk
  • measuring cups and spoons
  • potato masher
  • ladle

Method
 

  1. Add the frozen hash browns, diced onion, minced garlic, chicken broth, salt, pepper, smoked paprika, thyme, and butter to a 6-quart crockpot.
  2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender and the soup is hot.
  3. About 20 minutes before serving, whisk the gluten-free flour into the milk and cream until smooth, or stir the cornstarch slurry well if using that instead.
  4. Pour the milk mixture into the crockpot and stir to combine. Cover and cook for 15 to 20 minutes more, until slightly thickened.
  5. For a creamier texture, use a potato masher to lightly mash some of the potatoes right in the crockpot, leaving some chunks for texture.
  6. Stir in the shredded cheddar cheese and sour cream until melted and well combined. Add the crumbled bacon if using.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Ladle into bowls and garnish with sliced green onions before serving.

Notes

For the thickener, you can use either gluten-free all-purpose flour or a cornstarch slurry. If you prefer a smoother soup, mash more of the potatoes; for more texture, mash lightly. Bacon is optional but adds a smoky finish.