Why Make This Recipe

Crockpot Potato Soup is a comforting and hearty dish that’s perfect for busy days. Using frozen potatoes makes it even easier, as you don’t have to worry about peeling or chopping. This recipe is great for families or anyone who wants a warm meal with minimal preparation. Plus, it’s deliciously creamy and flavorful, making it a favorite for anyone who loves potato soup.

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 everything is combined. Mix in about three-quarters of the crumbled bacon and save the rest for topping later.
Cook the Base: Cover and cook on low for 5–6 hours or high for 2–3 hours. Stir 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 all the cheeses are melted and the soup is creamy.
Season to Taste: Taste the soup and add extra salt, pepper, or garlic powder if desired.
Serve: Ladle the soup into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.

How to Serve Crockpot Potato Soup

Serve this warm soup in bowls with toppings like extra cheese, bacon bits, and green onions. It pairs well with crusty bread or a fresh salad for a complete meal.

How to Store Crockpot Potato Soup

To store leftovers, let the soup cool down to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 4 days. For longer storage, freeze the soup in portions for up to 3 months. Thaw in the refrigerator before reheating.

Tips to Make Crockpot Potato Soup

Add more veggies: You can toss in some chopped carrots or celery for extra nutrition.
Adjust the consistency: If the soup is too thick, thin it out with more chicken broth or cream.
Mix in spices: Experiment with other spices like paprika or thyme for added flavor.

Variation

You can make this soup with different types of cheese, like gouda or pepper jack, for a unique twist. Try adding some cooked shredded chicken or diced ham for extra protein.

FAQs

1. Can I use fresh potatoes instead of frozen?
Yes, but you will need to peel and chop them first. Frozen potatoes save time and effort.

2. Is this soup gluten-free?
To make it gluten-free, ensure you use gluten-free cream of chicken soup and check the chicken broth label.

3. Can I make this soup vegetarian?
Yes! Use vegetable broth instead of chicken broth and leave out the bacon. You can add some sautéed mushrooms for a savory touch.