Print

Crockpot Potato Soup with Frozen Potatoes

Easy Crockpot Potato Soup with Frozen Potatoes (So Creamy!).
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cold weather comfort food made easy with frozen hash browns, bacon, cream cheese, and cheddar. No peeling required for this creamy slow cooker soup.

Ingredients

Scale
  • 1 pound bacon
  • 8 cups frozen diced hash brown potatoes (two 2-pound bags, do not thaw)
  • 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

Instructions

  1. In a large skillet over medium heat, cook bacon for 8-10 minutes until crispy. Drain on paper towels, crumble, and set aside (should yield about 1 to 1.5 cups).
  2. Place frozen diced hash browns into the bottom of a 6-quart or larger crockpot. Do not thaw.
  3. Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
  4. Pour in chicken broth and add cream of chicken soup. Stir until combined. Mix in about 1 cup of crumbled bacon (roughly three-quarters), reserving about 1/4 cup for topping.
  5. Cover and cook on low for 5-6 hours or high for 2-3 hours, stirring every 1-2 hours if possible, until potatoes are fork-tender.
  6. Stir in 1 cup shredded cheddar cheese (reserve remaining cup for topping), all cubed cream cheese, and heavy cream. Cover and cook on high for 30-45 minutes, stirring every 15 minutes, until cheeses are fully melted and soup is creamy.
  7. Taste and add additional salt, pepper, or garlic powder if desired.
  8. Ladle into bowls and top with reserved 1 cup cheddar cheese, remaining bacon, and sliced green onions or chives.

Notes

  • Soften cream cheese before adding for easier melting and smoother texture.
  • Reserve about 1/4 cup bacon and 1 cup cheese for topping to add texture and visual appeal.
  • If soup is too thick after refrigeration, add a splash of chicken broth or cream when reheating.
  • Can use sharp or mild cheddar depending on preference.
  • Cooking times may vary by crockpot brand and age. Check for fork-tender potatoes.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-potato-soup-frozen-potatoes/