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–+ servings

Crockpot Potato Soup (Frozen Potatoes)

Cold weather got you in a chokehold? This creamy, cheesy potato soup saves you from peeling spuds thanks to frozen hash browns—and still delivers the cozy comfort you need. With bacon, cream cheese, and cheddar, it’s basically a warm hug in a bowl.
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Prep Time 20 minutes
Cook Time 6 hours
Course Main Course
Servings 10

EQUIPMENT (PAID LINKS)

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