This Crockpot Potato Soup with Frozen Potatoes is the ultimate stress-free meal for a chilly evening, offering incredible flavor and creamy goodness with minimal prep. It’s the perfect solution for when you crave a hearty, homemade soup without the fuss of peeling and chopping fresh potatoes.
Key Ingredients for Crockpot Potato Soup with Frozen Potatoes
- 1 (30-ounce) bag frozen diced potatoes (look for the kind without added seasoning)
- 1 pound bacon, diced
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups milk (whole or 2% recommended for creaminess)
- 1 cup heavy cream (optional, for extra richness)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Optional Toppings: shredded cheddar cheese, sour cream, chopped chives or green onions, extra bacon bits
How to Make Crockpot Potato Soup with Frozen Potatoes
This recipe is a dream for busy weeknights, transforming simple frozen ingredients into a deeply satisfying, creamy soup. Its ease of preparation means you can have a comforting, restaurant-quality meal ready with minimal effort, perfect for any skill level. Expect a preparation time of around 15 minutes, with most of the magic happening while your crockpot does the work.
Step-by-Step Instructions
- Crisp the Bacon: In a skillet over medium heat, cook the diced bacon until it’s crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the skillet (discard the rest or save for another use).
- Sauté Aromatics: Add the chopped yellow onion to the skillet with the reserved bacon grease. Sauté the onion over medium heat until it’s softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine in Crockpot: Transfer the sautéed onion and garlic to your slow cooker. Add the entire bag of frozen diced potatoes to the slow cooker. Pour in the chicken broth.
- Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes are fork-tender.
- Make it Creamy: Once the potatoes are tender, stir in the milk and heavy cream (if using). Continue to cook on HIGH for another 30 minutes to allow the soup to heat through and thicken slightly. Do not boil after adding the dairy, as it can curdle.
- Season and Serve: Stir in the salt and black pepper. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish generously with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, fresh chives or green onions, and the reserved crispy bacon bits.
Why You’ll Love This Crockpot Potato Soup with Frozen Potatoes
This Crockpot Potato Soup with Frozen Potatoes is the ultimate in cozy, flavorful comfort food, especially when you’re pressed for time. Its main feature is the incredible creaminess achieved with minimal effort, thanks to the magic of frozen potatoes and slow cooking, offering a deeply satisfying taste that rivals any sit-down restaurant. Furthermore, by making this at home, you’re saving significant money compared to purchasing soup, while also controlling the quality of ingredients and enjoying the satisfaction of a homemade meal. The delightful toppings like sharp cheddar cheese, cool sour cream, and savory bacon bits elevate each spoonful, making it an experience far beyond a basic broth-based soup, offering a rich and nuanced flavor profile that will have you coming back for more.
It’s like a hug in a bowl, delivering warmth and nourishment without the kitchen marathon. If you’ve ever enjoyed a hearty bowl of baked potato soup, imagine that same delicious indulgence, but with the convenience of a slow cooker, eliminating the tedious peeling and chopping. Give this easy and delicious Crockpot Potato Soup with Frozen Potatoes a try this week – it’s guaranteed to become a family favorite, proving that incredible taste and effortless preparation can go hand-in-hand.
Storing and Reheating Tips
Leftover Crockpot Potato Soup with Frozen Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, the soup also freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Properly frozen, it can last for up to 2-3 months.
To reheat, gently warm the soup over low heat on the stovetop, stirring occasionally, until heated through. Avoid boiling, as this can cause the dairy to separate. If reheating from frozen, thaw it in the refrigerator overnight and then follow the stovetop reheating instructions. You can also reheat individual portions in the microwave, stirring halfway through.
Final Thoughts
This Crockpot Potato Soup with Frozen Potatoes is a testament to how simple ingredients and a slow cooker can create something truly wonderful. It’s the perfect way to enjoy a rich, comforting meal with minimal effort. Give it a try, and let the warmth and flavor fill your kitchen!
Crockpot Potato Soup with Frozen Potatoes
Ingredients
Equipment
Method
- In a skillet over medium heat, cook the diced bacon until it’s crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the skillet (discard the rest or save for another use).1 pound bacon, diced
- Add the chopped yellow onion to the skillet with the reserved bacon grease. Sauté the onion over medium heat until it’s softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large yellow onion, chopped, 3 cloves garlic, minced
- Transfer the sautéed onion and garlic to your slow cooker. Add the entire bag of frozen diced potatoes to the slow cooker. Pour in the chicken broth.1 (30-ounce) bag frozen diced potatoes (look for the kind without added seasoning), 1 large yellow onion, chopped, 3 cloves garlic, minced, 4 cups chicken broth (or vegetable broth for a vegetarian option)
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the potatoes are fork-tender.
- Once the potatoes are tender, stir in the milk and heavy cream (if using). Continue to cook on HIGH for another 30 minutes to allow the soup to heat through and thicken slightly. Do not boil after adding the dairy, as it can curdle.2 cups milk (whole or 2% recommended for creaminess), 1 cup heavy cream (optional, for extra richness)
- Stir in the salt and black pepper. Taste and adjust seasonings as needed. Ladle the hot soup into bowls and garnish generously with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, fresh chives or green onions, and the reserved crispy bacon bits.1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste