Look, I love a good homemade soup as much as the next person—but sometimes I want comfort food without the kitchen drama.
That’s where this Crockpot Potato Soup With Hashbrowns swoops in like a cozy little hero in a slow-cooked cape. All the flavor of potato bacon soup, none of the peeling and chopping.
I first made this when I forgot I promised dinner for friends and had to fake competence fast. Frozen hash browns, bacon, cheese, a quick prayer—done. If you want the salty cousin, make Crockpot Ham & Potato Soup (Frozen Hash Browns) next.
If you’re scrolling for crock pot potato soup ideas that feel like you tried (without trying), this is it. Creamy, cheesy, bacon-y, and it reheats like a dream. For an extra-cozy follow-up, try Crockpot Broccoli Potato Cheese Soup.
Trust me—whether you call it loaded potato soup, cheesy hashbrown soup crock pot, or “that thing that saved my Tuesday,” it’s a keeper. For a lighter detour, there’s Dairy-Free Crockpot Potato Soup, and for a fast non-crockpot backup: Homemade Tomato Soup.
Crockpot Potato Soup (Frozen Potatoes)
EQUIPMENT (PAID LINKS)
- Paper towels
- Mixing spoon
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
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook bacon until crispy. Drain on paper towels, crumble, and set aside.1 pound bacon
- Add the Potatoes: Place the frozen diced hash browns into the bottom of a Crockpot.8 cups frozen diced hash brown potatoes
- Season the Potatoes: Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.1 teaspoon seasoned salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon black pepper
- Add the Broth and Soup: Pour in the chicken broth and add the cream of chicken soup. Stir until combined. Mix in about three-quarters of the crumbled bacon, reserving the rest for topping.6 cups chicken broth, 2 10-ounce cans cream of chicken soup
- Cook the Base: Cover and cook on low for 5–6 hours or high for 2–3 hours, stirring occasionally, until 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 cheeses are fully melted and soup is creamy.2 cups shredded cheddar cheese, 8 ounces cream cheese, 1 cup heavy cream
- Season to Taste: Taste and add additional salt, pepper, or garlic powder if desired.Salt
- Serve: Ladle into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.Sliced green onions or chives
More Cozy Crockpot Recipes (With Potatoes)
Lazy Genius Tips for Making Crockpot Potato Soup (Frozen Potatoes) Like a Pro
Don’t Feel Guilty About the Frozen Hash Browns
Listen, if anyone gives you side-eye for using frozen diced potatoes, kindly show them the door—and hand them a peeler on their way out. Frozen hash browns are real potatoes that someone else chopped for you. It’s called delegation, not cheating. They go straight into the crockpot, no thawing needed, no questions asked.
Bacon: Cook It or Cheat It
Sure, fresh-cooked bacon makes your kitchen smell like heaven, but if you’re running late (or just lazy, like me on a Tuesday), the pre-cooked bacon crumbles in the salad aisle totally work. I won’t tell your grandmother if you won’t. Want to add even more flavor? Try pancetta or chopped ham if you’re feeling extra—or just have leftovers.
Don’t Be Stingy With the Cheese
This isn’t the time to “watch your dairy intake.” Go big with cheddar, or live a little and try a Colby-Jack mix. I’ve even tossed in a handful of shredded mozzarella when that’s all I had, and guess what? Nobody died. The soup was still awesome. Just don’t skip the cheese altogether unless you enjoy being deeply disappointed.
Heavy Cream vs. Milk: Choose Your Adventure
Heavy cream gives that rich, silky finish that makes people think you’re a soup wizard. But if you don’t have it or forgot to buy it (we’ve all been there), whole milk will get the job done—just expect a slightly thinner texture. Add a spoonful of sour cream or Greek yogurt at the end if you want to fake the richness. Just don’t use skim milk unless you’re actively trying to hurt your own feelings.
Cream Cheese Drama
Room temp cream cheese melts faster and smoother, so leave it out while you prep. Forgot to do that? Pop it in the microwave for 10–15 seconds to take the chill off. If you hate cream cheese, I get it—you can skip it or use a splash of half-and-half and a little extra cheddar instead. No one will know but you and your taste buds, and they’ll forgive you.
Season to Taste, Then Season Again
The seasonings are just a starting point, not a law. I always end up adding more garlic powder and a pinch of salt once everything’s melted. Taste as you go, because bland soup is a personal attack we don’t tolerate in this house.
Crockpot Running Hot? Chill
If your crockpot runs hotter than your temper in traffic, keep an eye on the timing. You might hit “done” before the full 5–6 hours. Potatoes should be fork-tender, not mush. Unless mush is your vibe, in which case—live your truth.
Leftovers: The Gift That Keeps on Giving
This soup reheats beautifully in the microwave or on the stovetop, but it does thicken up in the fridge. Just add a splash of broth or milk when reheating to loosen it up. It’ll keep in the fridge for about 4–5 days. Can you freeze it? Technically yes, but creamy soups get weird when frozen—think “lumpy surprise.” Reheat gently if you go that route.
Want to Bulk It Up?
This is your soup now. Add corn, shredded rotisserie chicken, or even chopped broccoli if you’re trying to sneak in veggies. One time I added leftover green beans and nobody noticed because bacon and cheese are very distracting. You’re the boss of this crockpot. Use your power wisely.
This is easy and delicious! Second time making it. Family loved it.