Crockpot Loaded Potato Soup with Frozen Potatoes
This loaded potato soup uses frozen potatoes in the crockpot, so there is no peeling or chopping. It cooks into a thick, creamy soup topped with bacon, cheddar and green onions, and the whole thing takes about 10 minutes of effort.
8
servings10
minutes6
hoursFrozen diced potatoes simmer in broth with onion and garlic, then are partly mashed. Cream, cream cheese and cheddar make the soup rich.
Ingredients
1 bag (30 oz) frozen diced hash brown potatoes (cubed, not shredded)
1 medium yellow onion, finely diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
8 oz cream cheese, cubed
1 cup half and half
1 1/2 cups shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup sour cream
1/4 cup sliced green onions or chives
Directions
- Add the frozen potatoes, onion, garlic, broth, salt, pepper, garlic powder and paprika to a 6-quart slow cooker.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are completely soft.
- Mash roughly half of the potatoes with a potato masher right in the pot. Leave the rest chunky.
- Whisk in the cream cheese until melted.
- Stir in the half and half and 1 cup of the cheddar.
- Cover and cook on LOW for 20 more minutes, until hot and smooth. Do not let it boil.
- Stir in half of the bacon and the sour cream.
- Taste and add salt if needed.
- Ladle into bowls and top with the remaining cheddar, bacon and green onions.
Notes
- Use frozen cubed potatoes, which are often sold as southern-style hash browns. Shredded ones turn to paste. Swap the half and half for whole milk for a lighter soup. Leftover soup keeps 4 days in the fridge. Thin with a splash of milk when reheating.
Why frozen potatoes work so well here
Frozen diced potatoes are already peeled, cut and blanched, so they save the slowest prep step. They also hold their shape better than you might expect, and after six hours in broth they get soft enough to mash into a thick base. It is a dish that will feed a family on a cold night, and a bag of frozen potatoes costs far less than the fuss of peeling and cutting five pounds of fresh ones.
The soup gets its body from the potato starch, with no flour needed. Mashing about half of them thickens the broth while leaving chunks for texture, so each spoonful tastes like a loaded baked potato.
Ingredient notes
Frozen cubed potatoes: Look for diced or southern-style hash browns. Shredded hash browns break down too far and make the soup gluey. Stir the cream cheese in while the soup is still hot so it melts without lumps. Whisk it a little at a time if it resists.
Cream cheese: It gives the soup a velvety base. Add cubes at the end and whisk until melted. Cream cheese from a block melts more smoothly than the spreadable tub, which has air and stabilizers added.
Sharp cheddar: Shred from a block for the smoothest melt. Mild cheddar will taste flat.
Bacon: Cook it until crisp and crumble it. Add half to the soup and keep half for the top.
Sour cream: A small amount stirred in at the end adds tang, like the dollop on a baked potato.
Tips for creamy, not gluey, soup
Do not over-mash: The most common mistake is mashing all the potatoes. Overworked potato starch turns the soup gummy. Mash about half and leave the rest. The soup will look thin at first. Do not worry, since it thickens as the dairy goes in and as it rests for a few minutes before serving.
Add dairy last: Cream and cheese can curdle or break after long heat. Stir them in for the last 20 minutes on LOW. If the soup separates a little, a quick whisk and a splash of warm milk will bring it back together.
Taste at the end: Bacon, cheese and broth bring salt. Wait to adjust until after all the toppings go in.
Swaps and variations
For a lighter soup, use whole milk, reduced fat cheese and Greek yogurt in place of sour cream. Diced ham or cooked sausage can replace the bacon. Add a cup of frozen corn for a chowder. For a spicy version, stir in diced jalapenos or a pinch of cayenne. For a lighter option, use turkey bacon and low-fat milk, though the soup will taste less rich. Roasted garlic stirred in at the end adds extra depth for those who want a stronger flavor, while a small spoonful of mustard sharpens the whole pot.
Fresh potatoes can replace the frozen, but peel and cut them small, and add an hour on LOW.
What to serve with it
Serve with a crisp green salad, warm rolls or a grilled cheese sandwich for dipping. Set out bowls of extra bacon, cheddar and chives so each person can load their own, just like a baked potato bar. Crispy roasted broccoli or green beans give a fresh note on the side.
Storing and reheating
Store the soup in the fridge for up to 4 days. It thickens as it cools, so loosen it with milk. A small spoon of sour cream when you reheat brings back the tang.
Reheat on the stove over low heat, stirring. Freezing is not recommended because the potatoes and dairy turn grainy.
Crockpot Loaded Potato Soup with Frozen Potatoes at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 14, led by bag (30 oz) frozen diced hash brown potatoes (cubed, yellow onion, garlic, low-sodium chicken broth
Tips for Crockpot Loaded Potato Soup with Frozen Potatoes
Use frozen cubed potatoes, which are often sold as southern-style hash browns. Shredded ones turn to paste. Swap the half and half for whole milk for a lighter soup. Leftover soup keeps 4 days in the fridge. Thin with a splash of milk when reheating.
Crockpot Loaded Potato Soup with Frozen Potatoes FAQ
How long does Crockpot Loaded Potato Soup with Frozen Potatoes take?
Crockpot Loaded Potato Soup with Frozen Potatoes takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Loaded Potato Soup with Frozen Potatoes serve?
This recipe makes 8 servings.
What do I need to make Crockpot Loaded Potato Soup with Frozen Potatoes?
14 ingredients, led by bag (30 oz) frozen diced hash brown potatoes (cubed, yellow onion, garlic, low-sodium chicken broth. Amounts are in the recipe card above.
