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Crockpot Potato Soup (Frozen Potatoes)

A creamy, cheesy potato soup made easy with frozen hash browns, bacon, and a rich blend of cream cheese and cheddar. Perfect for cold weather comfort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 10 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 475
Ingredients Equipment Method Notes

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 cans cream of chicken soup 10-ounce cans
  • 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

Equipment

  • 6-quart or larger crockpot
  • large skillet
  • Paper towels
  • cutting board
  • knife
  • Mixing spoon
  • measuring cups
  • Measuring spoons

Method
 

  1. In a large skillet over medium heat, cook bacon until crispy, about 8 to 10 minutes. Drain on paper towels, crumble, and set aside.
  2. Place the frozen diced hash browns directly into the bottom of a 6-quart or larger crockpot without thawing.
  3. Sprinkle the seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
  4. Pour in the chicken broth and add the cream of chicken soup. Stir until combined.
  5. Mix in about three-quarters of the crumbled bacon, reserving the rest for topping.
  6. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, stirring occasionally, until potatoes are fork-tender.
  7. Stir in 1.5 cups of the shredded cheddar cheese (reserve 0.5 cup for topping), the cubed cream cheese, and the heavy cream. Cover and cook on high for another 30 to 45 minutes, stirring occasionally, until cheeses are fully melted and soup is creamy.
  8. Taste and add additional salt, pepper, or garlic powder if desired.
  9. Ladle into bowls and top with the reserved cheddar cheese, remaining bacon, and sliced green onions or chives.

Notes

Use frozen hash browns for convenience. Soften cream cheese before adding for easier melting. Reserve some bacon and cheese for topping. Stir occasionally during cooking. Soup thickens as it cools. Add broth when reheating if needed.