Crockpot potato soup made with frozen diced potatoes is a simple yet satisfying meal that requires minimal effort. Using frozen diced potatoes saves time since there’s no need for peeling or chopping, making it a convenient option for busy days.
The slow cooker does all the work, allowing the flavors to meld together into a rich and creamy soup.
How to Make Crockpot Potato Soup with Frozen Diced Potatoes?
This easy-to-make potato soup requires minimal effort and delivers maximum flavor. With a handful of ingredients and a few hours of slow cooking, you’ll have a warm, comforting dish ready to enjoy.
Ingredients
Base Ingredients:
- 1 bag (32 oz) frozen diced potatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
Toppings (Optional):
- 1/4 cup cooked, crumbled bacon
- 2 tsp chopped green onions
- 1/4 cup additional shredded cheese
Preparation Time
Prep Time: 10 minutes
Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
Total Time: 6-8 hours 10 minutes
Step-by-Step Instructions
- Combine Ingredients
- Grease the crockpot with cooking spray.
- Add frozen diced potatoes, diced onion, garlic, chicken broth, and cream of chicken soup.
- Stir in salt, black pepper, garlic powder, onion powder, and dried thyme.
- Slow Cook
- Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Blend & Add Dairy
- Use an immersion blender to puree part of the soup for a thicker consistency (optional).
- Stir in heavy cream, shredded cheddar cheese, and softened cream cheese.
- Cover and cook for an additional 30 minutes until the cheese is melted and incorporated.
- Serve
- Ladle the soup into bowls and garnish with bacon, green onions, and extra cheese if desired.
Storage & Shelf Life
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in the microwave or on the stovetop over medium heat.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
Serving Suggestions
Garnish
- Top with crispy bacon, green onions, extra shredded cheese, or a dollop of sour cream.
Plating
- Serve with crusty bread, garlic toast, or a fresh side salad for a complete meal.
Best Time to Eat
- Lunch or Dinner: A comforting meal that’s filling and satisfying.
- Meal Prep: Great for preparing in advance for the week.
Portion Guide
- 1 person: 1-2 servings
- 4-6 people: Full recipe as listed above
Allergy Guide
- Dairy-Free Option: Use dairy-free cheese, coconut cream, and a dairy-free alternative for cream of chicken soup.
- Gluten-Free: Ensure all ingredients, especially soup and broth, are gluten-free.
- Low-Sodium: Use low-sodium chicken broth and soup.
This crockpot potato soup recipe with frozen diced potatoes is the perfect blend of creamy, cheesy, and savory flavors. Whether you’re looking for an easy dinner or a comforting meal on a chilly day, this soup is sure to satisfy!
Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.