Crockpot Potato Soup with Frozen Potatoes

This crockpot potato soup with frozen potatoes is my go-to when the temperature drops and I need something warm and satisfying without spending hours in the kitchen. I love that it uses frozen hash browns instead of peeling fresh potatoes, which saves so much time. The combination of crispy bacon, melted cheddar, and cream cheese creates a rich, velvety texture that feels like pure comfort food.

I remember the first time I made this soup on a hectic weeknight when I had zero energy to prep vegetables. I tossed frozen hash browns into my slow cooker, added some pantry staples, and let it do its thing while I relaxed. When I lifted that lid hours later, the aroma of bacon and cheese filled my entire kitchen. My family couldn’t believe how creamy and delicious this crockpot potato soup turned out, especially knowing it started with frozen potatoes. Now it’s a regular in our dinner rotation, and I often double the batch because leftovers taste even better the next day.

What You’ll Need for This Creamy Crockpot Soup

I always recommend using quality bacon for this recipe because it adds so much smoky flavor to every bite. Pro tip: don’t skip softening the cream cheese before adding it to the crockpot. It melts much more smoothly that way.

• 1 pound bacon
• 8 cups frozen diced hash brown potatoes (two 2-pound bags, do not thaw)
• 1 teaspoon seasoned salt (optional, but I love the extra flavor)
• 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 (1 cup for cooking, 1 cup for topping)
• 8 ounces cream cheese, softened and cut into cubes
• 1 cup heavy cream
• Salt to taste
• Sliced green onions or chives for topping

How to Make This Frozen Potato Soup Step by Step

I recommend cooking the bacon first so you can drain off the excess grease and get perfectly crispy pieces for both mixing in and topping your soup.

Step 1: In a large skillet over medium heat, cook 1 pound of bacon for about 8-10 minutes until crispy and browned. Drain on paper towels, crumble into bite-sized pieces, and set aside. You should have about 1 to 1.5 cups of crumbled bacon total. The bacon should be crispy enough to crumble easily but not burned.

Step 2: Place 8 cups of frozen diced hash brown potatoes directly into the bottom of your 6-quart or larger crockpot. No need to thaw them first. Note: A smaller crockpot won’t accommodate all the ingredients comfortably.

Step 3: Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the frozen potatoes. This ensures every spoonful of soup has great seasoning.

Step 4: Pour in 6 cups of chicken broth and add both cans of cream of chicken soup. Stir everything together until the soup is combined with the broth. Mix in about 1 cup of your crumbled bacon (roughly three-quarters), saving about 1/4 cup for garnish.

Step 5: Cover your crockpot and cook on low for 5-6 hours or high for 2-3 hours. Stir every 1-2 hours if possible. The potatoes should be fork-tender and starting to break down slightly. Pro tip: if your potatoes aren’t tender after the minimum time, give them another 30 minutes. Cooking times can vary by crockpot brand and age.

Step 6: Stir in 1 cup of shredded cheddar cheese (reserving the second cup for topping), all of the cubed cream cheese, and 1 cup of heavy cream. Cover and cook on high for another 30-45 minutes, stirring every 15 minutes or so. You’ll know it’s ready when the cheeses are completely melted and the soup looks silky and creamy. Watch for the cream cheese to disappear completely into the soup.

Step 7: Taste your crockpot potato soup and add additional salt, pepper, or garlic powder if needed. I usually add a pinch more salt at this stage.

Step 8: Ladle the soup into bowls and top each serving with the remaining 1 cup of cheddar cheese, reserved bacon pieces, and sliced green onions or chives. The toppings add freshness and texture that really make this dish shine.

Perfect Pairings for Your Potato Soup

This creamy crockpot potato soup with frozen potatoes pairs beautifully with crispy, crusty sides that can soak up all that cheesy goodness.

Crusty French Bread: The crunchy exterior and soft interior are perfect for dipping into this rich, creamy soup. The contrast in textures makes every bite more satisfying.

Simple Green Salad: A light salad with vinaigrette cuts through the richness of the cheese and cream, adding freshness and balance to your meal.

Garlic Bread: The buttery, garlicky flavor complements the savory bacon and cheese perfectly. Plus, it’s always a crowd pleaser.

Roasted Vegetables: Brussels sprouts or broccoli add nutrition and a slight bitterness that pairs well with the creamy, indulgent soup.

Cornbread: The subtle sweetness of cornbread creates a nice contrast with the savory crockpot potato soup, making it one of the best sides for potato soup lovers.

Easy Crockpot Soups Perfect for Busy Weeknights

This convenient frozen potato soup pairs beautifully with other time-saving slow cooker recipes that deliver big flavor with minimal effort. Try our equally easy Crock Pot Crack Potato Soup with bacon and ranch, the restaurant-inspired Outback Potato Soup Classic, or the simple Creamy Pioneer Woman Potato Soup.

Expand your crockpot collection with our Cheesy Crockpot Potato Soup with Ham perfect for using leftovers, the pillowy Crockpot Chicken Gnocchi Soup, or the filling Crockpot Hamburger Potato Casserole. For healthier options, explore our Chickpea Potato Soup, the veggie-rich Winter Minestrone Soup, or the dairy-free One Pot Creamy Carrot Lentil Soup.

Keeping Your Soup Fresh and Delicious

Store leftover crockpot potato soup in an airtight container in the refrigerator for up to 3-4 days. I recommend portioning it into individual containers for easy grab-and-go lunches throughout the week.

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring frequently. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of chicken broth or cream if the soup has thickened too much in the fridge.

Pro tip: this frozen potato soup can be frozen for up to 2 months, though cream-based soups may separate slightly when thawed. Just stir vigorously while reheating to bring it back together. I often make a double batch and freeze half for busy weeks when I need a quick comfort meal.

Your Crockpot Potato Soup Questions Answered

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