Creamy Dreams Await

Picture this: you’re wrapped in a warm blanket on a chilly evening, the aroma of creamy potato soup wafting through your home. Sounds inviting, right? This Crockpot Potato Soup made with frozen potatoes isn’t just quick and easy; it’s ready for you to dive into a bowl of comfort after a long day. 😋 Imagine coming home to that soothing scent without lifting a finger—except maybe to scoop out a generous serving.

Why Make This Recipe

This delectable soup will win you over for a few simple reasons:

Easy Cleanup: Who wants to deal with a mountain of dishes? Not you! Everything cooks in one pot, making cleanup a breeze.
Family-Friendly: Whether you have picky eaters or gourmet foodies, everyone loves a creamy, cheesy soup. Plus, it’s a great way to sneak in some potatoes!
Affordable and Quick: With minimal prep time and wallet-friendly ingredients, this recipe fits perfectly into any budget or busy schedule. Who doesn’t love a good deal?

Ingredients

You don’t need fancy stuff — just these basics! Here’s what you’ll need:

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

Let’s get cooking! Follow these simple steps to your potato paradise:

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 your 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 all is combined. Mix in about three-quarters of the crumbled bacon, saving some for later.
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 melt and the soup is creamy.
Season to Taste: A taste test is essential—add additional salt, pepper, or garlic powder if needed.
Serve: Ladle into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.

How to Make Crockpot Potato Soup (Frozen Potatoes) (Overview)

Creating this comforting soup couldn’t be easier! Start by cooking the bacon until it’s just the right amount of crispy—let’s be honest, bacon makes everything better. Then, layer your ingredients in the Crockpot, season it up, and let time do its thing. Mix in the cheeses at the end for that creamy texture you crave. Pro tip: Don’t skip tasting before serving—those seasoning tweaks can really elevate the flavor!

How to Serve Crockpot Potato Soup (Frozen Potatoes)

Now comes the fun part! Serve this golden-hued soup in big, hearty bowls topped with a sprinkle of shredded cheddar and crispy bacon for a rich contrast. Pair it with crusty bread or a crisp green salad for a complete meal. Each slurp sends warmth through your soul, while that cheesy goodness invites you back for seconds—maybe thirds! Who could resist? 🥣

How to Store Crockpot Potato Soup (Frozen Potatoes)

Leftovers? Score! You can store this soup in an airtight container in the fridge for about 3-4 days. Want to save it for a rainy day? It freezes beautifully for up to 3 months. Just thaw it overnight in the fridge before reheating gently on the stove or in the microwave—stay creamy, my friends!

Tips to Make Crockpot Potato Soup (Frozen Potatoes)

Bacon Swap: Not a bacon fan? You can easily substitute it with turkey bacon or leave it out altogether for a lighter version!
Cheese Lovers Unite: Feel free to mix in different cheeses like gouda or pepper jack for a twist.
Texture Tricks: Want a thicker soup? Mash some of the potatoes with a fork or an immersion blender before adding the cream.
Vegan Option: Use vegetable broth, coconut cream, and tofu or a dairy substitute instead of cream and cheese.
Spice It Up: Add some diced jalapeños or hot sauce if you like a kick!

Variation

Not feeling traditional? Try adding a kick with some chili powder or cumin for a Southwest spin! Or, go green with spinach or kale for a healthy boost. Want it vegan? Swap out chicken broth for vegetable broth, the cream cheese for a cashew cream alternative, and skip the bacon.

FAQs

Can I use fresh potatoes instead of frozen?
Sure! Just dice and par-boil them first to ensure they become tender in the slow cooker.

How can I thicken my soup?
For an extra creamy texture, blend a portion of the soup and stir it back in. Alternatively, use a cornstarch slurry before serving.

Can I make this soup ahead of time?
Absolutely! You can prepare everything a day in advance and store it in the refrigerator—just heat it when you’re ready to serve!

📌 Pin this recipe for your next cozy dinner night!