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Crockpot Potato Soup Frozen Potatoes

Crockpot Potato Soup with Frozen Potatoes

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.
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Prep Time 15 minutes
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Skillet
  • Slow Cooker

Method
 

  1. 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
  2. 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
  3. 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)
  4. 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.
  5. 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)
  6. 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

Notes

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.