Crockpot Potato Soup Frozen

A warming bowl of crockpot potato soup makes winter nights extra special in my house Using frozen hash browns slashes prep time without compromising the creamy old fashioned flavor This recipe blends easy shortcuts and classic comforts for a meal everyone asks for

I started making this when I needed a crowd pleasing dinner during a busy weeknight and now it is my go to whenever I crave something cozy My friends always ask for a second bowl

Gather Your Ingredients

• Bacon: brings smoky depth and a savory crunch for topping Seek thick cut bacon for best flavor and texture
• Frozen diced hash brown potatoes: are the ultimate timesaver Check labels for unseasoned potatoes if you want to control the salt
• Seasoned salt: adds layers of flavor use your favorite blend or leave out if you prefer simple
• Onion and garlic powders: ensure flavor is infused throughout every bite Use fresh powders for best potency
• Black pepper: gives a gentle heat grind fresh for the peppiest soup
• Chicken broth: creates the rich flavorful base Choose a low sodium variety if you want to be mindful of salt
• Cream of chicken soup: thickens the soup and delivers an old school creamy texture Opt for a trusted brand
• Shredded cheddar cheese: melts into the soup and adds tang and richness Use a sharp cheddar for bold taste
• Cream cheese: makes the soup extra silky Use full fat for creamiest results cut it into cubes for easier melting
• Heavy cream: brings everything together Choose real heavy cream not half and half for that decadent finish
• Salt: ties it all together Taste at the end to get it just right

How to Make It

Cook the Bacon:

Begin by cooking the bacon in a large skillet over medium heat until every piece is crispy Take your time and let the fat render out fully for the best crispiness Drain on paper towels then crumble and set aside for later

Add the Potatoes:

Place your frozen hash browns straight from the freezer into the bottom of your crockpot No need to thaw This makes layering and even cooking a breeze

Season the Potatoes:

Sprinkle the seasoned salt onion powder garlic powder and black pepper evenly over the top of the potatoes It is important to distribute them so every scoop of soup is flavorful

Cook the Base:

Pour in the chicken broth and cream of chicken soup Stir to combine everything evenly Cover your crockpot and cook on low for five to six hours or on high for two to three hours During this time the potatoes should become fork tender and start to break down a little for a creamy effect Remember to stir occasionally so nothing sticks to the sides

Add the Cheese and Cream:

Once the potatoes are soft stir in one cup of the shredded cheddar the cubes of softened cream cheese and the heavy cream Put the lid back on and cook on high for another thirty to forty five minutes Stir occasionally until the cheeses are fully melted and the soup has a luscious creamy texture

Season to Taste:

Taste the soup and add more salt pepper or garlic powder if you love extra punch This is your chance to make the flavor perfect for your household

Serve:

Ladle steaming soup into bowls Top with extra cheddar crumbled bacon and if desired sliced green onions or chives for color and a fresh bite

My favorite part is stirring in thick cubes of cream cheese at the end and watching them melt into the soup The first time my daughter helped with this step she called it the most fun job in the kitchen and now it is her special task whenever we make this

Flavor Boosters

Keep leftover soup in an airtight container in the fridge for up to four days The creamy base will thicken so just add a little broth or milk when reheating Warm slowly over medium low heat to prevent any curdling

Serving Suggestions

Pair with crusty bread or garlic knots Add a fresh green salad to lighten up your meal For a little extra color top with chopped parsley or roasted red peppers

Creative Twists

No bacon available Try diced ham or a sprinkle of smoked paprika for a meatless option Swap cheddar for Monterey Jack or pepper jack if you like a little kick If avoiding cream cheese use mascarpone or even cottage cheese blended smooth

This soup always brings back cozy weeknight memories Serve for family gatherings or make ahead and freeze for a comforting meal any time

Common Questions About This Recipe

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, simply dice fresh potatoes into small cubes and adjust the cooking time as needed to ensure they're fork-tender.

→ How do I prevent the cheese from clumping?

Add the shredded cheddar and cream cheese once the soup base is hot and stir well to melt them evenly into the mixture.

→ Is it possible to make this soup vegetarian?

Substitute vegetable broth for chicken broth and omit the bacon, or use a plant-based alternative for both the bacon and cream soups.

→ Can I freeze leftovers for later?

Cool the soup completely before transferring to airtight containers. Reheat gently on the stove, stirring well as dairy-based soups may separate.

→ What toppings pair well with this soup?

Classic options include extra shredded cheddar, crispy bacon, chopped chives, green onions, or a dollop of sour cream.

→ Can I make this soup thicker?

Reduce the amount of broth or use a potato masher to break down some potatoes, resulting in a heartier consistency.