Crockpot Potato Soup (Frozen Potatoes)

The warmth of a hearty bowl of potato soup evokes memories of winter evenings spent with family. When I think of comfort food, Crockpot potato soup ranks high on my list. There’s something incredibly satisfying about the simplicity and flavor in every spoonful, especially when life gets busy.

Crockpot potato soup made with frozen potatoes allows us to enjoy this cozy dish without spending hours in the kitchen. It invites creativity, as we can customize it to our liking while ensuring it remains a straightforward and comforting meal. With ingredients like cheese, cream, and spiced bacon, every bite feels indulgent and nourishing.

Recently, while preparing for a family gathering, I decided to whip up a batch of this delightful soup. The aroma that filled the kitchen brought everyone running, eager to see what was bubbling away. As we gathered around the table, bright smiles and stories flowed, all thanks to this easy, flavorful meal. Crockpot potato soup has a way of bringing people together, with its creamy texture and savory taste becoming the highlight of many cozy evenings.

The Essentials of Crockpot Potato Soup

Fundamentals

Crockpot potato soup blends convenience and comfort in the most delicious way. This dish utilizes frozen diced hash brown potatoes, making it a quick and accessible option for any busy home cook. You don’t need to worry about peeling or chopping fresh potatoes, saving you precious time in the kitchen.

The beauty of this recipe lies in its versatility. Feel free to adjust the spices to suit your taste. While seasoned salt enhances flavor, you can easily leave it out for a more neutral taste. The addition of onion powder and garlic powder contributes to a rich depth of flavor, making every spoonful rich and satisfying.

Preparation/Setup

Setting up your Crockpot potato soup takes minimal effort. Start by cooking the bacon in a skillet until crispy. This step infuses the dish with a smoky flavor that enhances the overall profile of the soup. Once cooked, crumble the bacon and set it aside, allowing the grease to flavor the soup.

Next, place the frozen hash brown potatoes at the bottom of the Crockpot. The potatoes act as the hearty base for this soup, soaking up all the delicious flavors as they cook. Sprinkle the onion powder, garlic powder, black pepper, and optional seasoned salt over the potatoes, ensuring an even distribution of seasoning.

Ingredients

Here’s a quick rundown of the ingredients you’ll need for this delightful dish:

• 1 pound bacon
• 8 cups frozen diced hash browned 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)

Each ingredient plays a vital role in achieving that creamy, comforting flavor we love.

Directions

1. Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and leave aside for garnishing later.
2. Add the Potatoes: Place the frozen diced hash browns at the bottom of your Crockpot.
3. Season the Potatoes: Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
4. Add the Broth and Soup: Pour in the chicken broth and add the creamed chicken soup. Stir until combined. Mix in about three-quarters of the crumbled bacon, saving the rest for the topping.
5. Cook the Base: Cover and cook on low for 5–6 hours or high for 2–3 hours. Stir occasionally, until potatoes are fork-tender.
6. Add the Cheese and Cream: Stir in 1 cup of the shredded cheddar cheese, the cubed cream cheese, and the heavy cream. Cook on high for another 30–45 minutes, stirring occasionally until the cheeses melt and the soup becomes creamy.
7. Season to Taste: Taste the soup and add extra salt, pepper, or garlic powder if desired.
8. Serve: Ladle into bowls and top with the remaining cheddar cheese, bacon, and sliced green onions or chives.

Mastering the Craft of Crockpot Potato Soup

Technique

Creating a luscious Crockpot potato soup involves understanding the techniques that add depth to this already delicious dish. Layering flavors is crucial, so don’t skip browning the bacon properly. This step introduces a delightful smokiness that complements the creamy elements of the soup.

Allowing the soup to simmer for an extended time allows the frozen potatoes to soften beautifully. Stirring occasionally ensures everything melds well together, creating a comforting harmony of flavors.

Tips/Tricks

To elevate your soup, consider these handy tips. Start by cooking the bacon to your preferred level of crispness—it will impact the final taste. If you want a slightly spicy kick, toss in some red pepper flakes or a dash of hot sauce to the mix.

Experiment with different cheeses as well; a blend of cheddar and Monterey Jack can create a delightful cheesy experience. You can switch out cream cheese for a lighter version if calories are a concern, though the creaminess may be slightly reduced.

Perfecting Your Crockpot Potato Soup

Perfecting Results

When it comes to perfecting your Crockpot potato soup, patience is key. Allowing the soup to simmer slowly helps blend all the flavors beautifully, enriching it beyond a quick stovetop method. Keep an eye on the texture, ensuring that the potatoes are tender but not falling apart.

If you prefer a thicker consistency, blend a small portion of the soup and mix it back in to create a creamier texture. Alternatively, you can add more cheese or even a slurry of cornstarch and water towards the end of cooking to thicken it up.

Troubleshooting/Variations

Should you find your soup a bit too thin, cooking it uncovered on high for the last 30 minutes can help evaporate excess liquid, resulting in a thicker soup. Conversely, if it comes out too thick, add a bit more chicken broth or cream to reach your desired consistency.

Feel free to explore adding vegetables such as carrots, celery, or even corn for additional flavors and nutrients. Each variation can create a delightful twist to your classic recipe.

Serving and Storing Your Crockpot Potato Soup

Serving/Presentation

When serving your warm bowl of Crockpot potato soup, presentation can enhance the experience. Use a beautiful bowl to ladle your soup, and consider garnishing it with the reserved bacon, cheese, and a sprinkle of sliced green onions or chives. This not only adds color but also a layer of freshness.

Pair the soup with a lovely slice of crusty bread for dipping. A simple green salad can also complement the rich flavors beautifully, bringing a balanced meal to your table.

Pairings/Storage

For an inviting meal, pair your potato soup with a fresh garden salad or crusty bread for the ultimate comfort dining experience.

Storing leftovers is straightforward. Allow the soup to cool before transferring it to airtight containers. It can last in the refrigerator for about 3-4 days or can be frozen for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm on the stove or in the microwave until hot throughout.

Crockpot potato soup offers a flavorful dish perfect for feeding a hungry family or hosting friends. This beloved recipe checks all the boxes for convenience, flavor, and comfort, making it a staple for any home.

Crockpot Potato Soup (Frozen Potatoes)

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• Author: cov3
• Total Time: 375 minutes
• Yield: 8 servings 1x
• Diet: Paleo

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Description

A comforting and creamy Crockpot potato soup made with frozen hash browns, infused with flavors of bacon, cheddar cheese, and cream.

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Ingredients

Scale 1x2x3x

• 1 pound bacon
• 8 cups frozen diced hash browns (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)

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Instructions

1. In a large skillet over medium heat, cook the bacon until crispy. Drain on paper towels, crumble, and set aside.
2. Place the frozen diced hash browns at the bottom of your Crockpot.
3. Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
4. Pour in the chicken broth and add the cream of chicken soup. Stir until combined. Mix in three-quarters of the crumbled bacon.
5. Cover and cook on low for 5–6 hours or high for 2–3 hours until the potatoes are fork-tender.
6. Stir in 1 cup of shredded cheddar cheese, the cubed cream cheese, and heavy cream. Cook on high for another 30–45 minutes, stirring occasionally until the cheeses melt and the soup becomes creamy.
7. Taste the soup and add extra salt, pepper, or garlic powder if desired.
8. Ladle into bowls and top with remaining cheddar cheese, bacon, and sliced green onions or chives.

Notes

For a spicier version, add red pepper flakes or hot sauce. Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 1000mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 75mg

Keywords: crockpot potato soup, comfort food, slow cooker soup, creamy soup, bacon soup