Why Make This Recipe
Crockpot Potato Soup with frozen potatoes is a comforting dish that is perfect for chilly days. It’s easy to make, requires minimal prep, and cooks slowly to develop rich flavors. Using frozen diced hash brown potatoes means you can skip the peeling and chopping, making this recipe even more convenient. Plus, it’s filled with delicious ingredients like bacon, cheese, and cream, making it a hearty meal that the whole family will love.
How to Make Crockpot Potato Soup
Ingredients
- 1 pound bacon
- 8 cups frozen diced hash brown potatoes (two 2-pound bags)
- 1 teaspoon seasoned salt (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 6 cups chicken broth (48 ounces)
- 2 (10-ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese (divided)
- 8 ounces cream cheese (softened and cut into cubes)
- 1 cup heavy cream
- Salt (to taste)
- Sliced green onions or chives (for topping)
Directions
- Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and set aside.
- Add the Potatoes: Place the frozen diced hash browns into the bottom of a Crockpot.
- Season the Potatoes: Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
- Add the Broth and Soup: Pour in the chicken broth and add the cream of chicken soup. Stir until combined. Mix in about three-quarters of the crumbled bacon, reserving the rest for topping.
- Cook the Base: Cover and cook on low for 5–6 hours or high for 2–3 hours, stirring occasionally, until the potatoes are fork-tender.
- Add the Cheese and Cream: Stir in 1 cup of the shredded cheddar cheese, the cubed cream cheese, and the heavy cream. Cover and cook on high for another 30–45 minutes, stirring occasionally, until the cheeses are fully melted and the soup is creamy.
- Season to Taste: Taste and add additional salt, pepper, or garlic powder if desired.
- Serve: Ladle into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.
How to Serve Crockpot Potato Soup
Crockpot Potato Soup is best served hot. You can ladle it into bowls and garnish it with extra shredded cheese, crumbled bacon, and sliced green onions or chives. Pair it with crusty bread or a simple salad for a complete meal.
How to Store Crockpot Potato Soup
To store leftover potato soup, let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for about 3–4 days. You can also freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and warm it gently on the stove or in the microwave.
Tips to Make Crockpot Potato Soup
- For extra flavor, you can add cooked diced vegetables like carrots or celery.
- Try using different types of cheese for a unique twist, such as pepper jack or Gouda.
- If you prefer a thinner soup, you can add more chicken broth or cream until you reach your desired consistency.
Variation
You can make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You can also add in cooked chicken or ham for a heartier option.
FAQs
1. Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes, but you will need to peel and chop them into smaller pieces. Adjust the cooking time as fresh potatoes may take longer to become tender.
2. Can I make this soup ahead of time?
Absolutely! You can prepare the soup the night before and refrigerate it. Just reheat it on the stovetop or in the Crockpot before serving.
3. Is there a way to lighten this recipe?
Yes! You can use reduced-fat cream cheese, low-fat milk instead of heavy cream, and reduce the amount of cheese if desired.
Crockpot Potato Soup
Ingredients
Method
- In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and set aside.
- Place the frozen diced hash browns into the bottom of a Crockpot.
- Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
- Pour in the chicken broth and add the cream of chicken soup. Stir until combined. Mix in about three-quarters of the crumbled bacon, reserving the rest for topping.
- Cover and cook on low for 5–6 hours or high for 2–3 hours, stirring occasionally, until the potatoes are fork-tender.
- Stir in 1 cup of the shredded cheddar cheese, cubed cream cheese, and heavy cream. Cover and cook on high for another 30–45 minutes, stirring occasionally, until the cheeses are fully melted and the soup is creamy.
- Taste and add additional salt, pepper, or garlic powder if desired.
- Ladle into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.