Crockpot Potato Soup Frozen (Recipe for Printing)
Comforting crockpot soup with bacon, cheddar, and convenient frozen potatoes for creamy, hearty flavor.
# What You Need:
→ Main Ingredients
01 -
1 pound bacon
02 -
8 cups frozen diced hash brown potatoes
03 -
2 10-ounce cans cream of chicken soup
04 -
6 cups chicken broth
05 -
8 ounces cream cheese, softened and cut into cubes
06 -
1 cup heavy cream
→ Seasonings
07 -
1 teaspoon seasoned salt
08 -
1 teaspoon onion powder
09 -
1 teaspoon garlic powder
10 -
1 teaspoon black pepper
11 -
Salt, to taste
→ Cheese
12 -
2 cups shredded cheddar cheese, divided
→ Garnish (optional)
13 -
Sliced green onions or chives
# How to Make It:
01 -
In a large skillet over medium heat, cook the bacon until crisp. Transfer to paper towels to drain, crumble, and reserve.
02 -
Place the frozen diced hash brown potatoes evenly in the bottom of the slow cooker.
03 -
Sprinkle seasoned salt, onion powder, garlic powder, and black pepper evenly over the potatoes.
04 -
Pour in chicken broth and add the cream of chicken soup. Stir to combine the mixture thoroughly.
05 -
Cover and cook on low for 5–6 hours or on high for 2–3 hours, stirring occasionally, until potatoes are fork-tender.
06 -
Add 1 cup of shredded cheddar cheese, cubed cream cheese, and heavy cream to the slow cooker. Stir gently to combine. Cover and continue to cook on high for 30–45 minutes, stirring occasionally, until cheeses are fully melted and soup is smooth.
07 -
Taste the soup and add additional salt, pepper, or garlic powder if needed.
08 -
Ladle soup into bowls. Top each serving with the remaining cheddar cheese, crumbled bacon, and sliced green onions or chives as desired.
# Extra Tips:
01 -
For a smoother texture, partially mash the cooked potatoes with a potato masher before adding the cheeses and cream.