Crock-Pot Hash Brown Potato and Turkey Soup

Snow days are happening more and more here. In fact, last week my kids went to school a whopping ONE day. Yep, one day of school and four and then the weekend at home with Mom. Stuck inside because it was mushy and icy outside. After day three two I already needed a solo tropical vacation far, far away but I had to settle for a hot shower, good book, and cup of coffee for 30 minutes locked in my room. Ah, Mom life. The one awesome thing about snow days though- hot drinks and big ol’ bowls of soup while watching our fave movies on the couch. Seriously, it does not get any better than that. 

This is how this ultimate creamy and comforting soup Crock-Pot Hash brown Potato and Turkey Soup was created. It was snow day number three and I had lots of leftover turkey {it’s never ending} and a big bag of frozen hashbrowns. All the ingredients are items I had on hand and I mixed them all up in my handy dandy Crock-Pot and called it a day. Five hours later dinner was ready. Dang, I love easy meals when I really don’t feel like cooking! Hope you enjoy this as much as we did. The kids even had seconds. Mom win!

Print Recipe

Crock-Pot Hash Brown Potato and Turkey Soup

Makes 6 servings

Ingredients

• 1 32 oz bag Southern style hashbrown potatoes
• 2 cups cooked turkey chopped
• 1 10 oz can cream of chicken soup
• 1 8 oz package cream cheese cubed
• 1 32 oz box chicken or turkey broth
• 4 slices bacon cooked and chopped
• 1 cup cheddar cheese, plus more for garnish shredded
• 1/2 cup green onions, plus more for garnish diced

Instructions

• In a large Crock-Pot add all ingredients and toss to coat.
• Cover and cook on low for 4-5 hours.
• To serve, ladle into bowls and garnish with green onions and shredded cheddar.

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For The Love of Food Blog

Start with a bag full of frozen hashbrowns. I have used both shredded hash browns and Southern style cubed potatoes.

I like the Southern style larger potatoes and thicker texture in the soup the best.

I love making this soup with leftover holiday turkey.

I chopped up about 2 cups of meat. It is delicious with chicken and ham too.

Two types of cheese make this extra rich and creamy. I add one block of cubed cream cheese and one cup of shredded cheddar. 

Bacon makes everything better, right?

Once you have added potatoes, turkey, both cheeses, bacon, green onions, and cream of chicken soup to the Crock-Pot now pour in your broth.

Chicken or turkey broth both work for this recipe. 

Stir well then cover and cook on low for 4-5 hours. 

To serve, ladle into bowls and garnish with green onions and shredded cheddar. 

Serve warm and enjoy!

Creamy and comforting and perfect for the cold winter nights!