This Slow Cooker Potato Soup recipe is a true game-changer, offering a delicious, hearty, and unbelievably easy meal thanks to the clever use of frozen potatoes. It’s a thick, creamy comfort food with robust flavor, perfect for busy weeknights or cozy weekends. Forget the hassle of peeling and chopping; this shortcut method delivers homemade taste with minimal effort, making it an instant family favorite.
Quick and Creamy Slow Cooker Potato Soup: The Ultimate Shortcut Recipe
Potato soup holds a special place in the hearts of many, a classic comfort food that evokes warmth and nostalgia. While I cherish my traditional scratch-made slow cooker potato soup recipe, there are days when time is a luxury we simply don’t have. That’s precisely why this shortcut slow cooker potato soup recipe was born! It’s designed for those moments when you crave that rich, satisfying potato soup experience without the extensive prep work. By leveraging a few smart convenience ingredients, particularly frozen hash brown cubes, you can put a truly fantastic meal on the table with remarkable ease, without compromising on flavor or texture. This recipe proves that quick meals can still be incredibly wholesome and satisfying, making it an essential addition to your culinary repertoire.
“This is the second time I’ve made this soup. Delicious and super easy!!!”
– Judy
Frequently Asked Questions About Slow Cooker Potato Soup
Absolutely! This recipe is incredibly versatile and can easily be halved to suit your needs, whether you’re cooking for one or two people. Just adjust all ingredient quantities proportionally. However, I often find myself making the full batch, not only because it’s so easy, but also because the leftovers are absolutely divine the next day!
While heavy cream provides the richest and most luxurious texture, you can certainly use milk as a substitute. Keep in mind that using milk will result in a slightly thinner soup with a less creamy consistency. For the best outcome, if you must use milk, opt for whole milk or half-and-half to maintain some of that desired creaminess.
You’re right, cooking bacon can be the most time-consuming part of this speedy recipe. If you’re looking to make this soup even faster, store-bought, pre-cooked bacon bits (often found in the salad dressing aisle of your grocery store) work perfectly fine. They’ll still impart a lovely smoky flavor without the extra frying time. Alternatively, you can cook a large batch of bacon ahead of time and store it for quick use in recipes like this!
Bringing cream cheese to room temperature is a crucial step for achieving a silky-smooth soup. Cold cream cheese tends to be firm and will struggle to melt evenly, potentially leaving unpleasant lumps in your soup. Softened cream cheese, on the other hand, will incorporate beautifully and quickly, dissolving into the hot liquid to create that desirable creamy texture.
Yes, you absolutely can! Using shredded hash browns will change the texture of the soup slightly, resulting in a much creamier and smoother consistency, as opposed to the chunks of potato you get with cubed hash browns. Both options are delicious; it simply comes down to your personal preference for texture in your potato soup. If you prefer a completely smooth soup, you might even consider using an immersion blender briefly at the end.
If you prefer to avoid canned cream of chicken soup, you have a couple of options. You can simply omit it from the recipe, though this will result in a slightly thinner soup. To compensate for the lost creaminess, consider adding a bit more heavy cream or even a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) to thicken it. For a completely different approach that avoids cream soups altogether, I highly recommend trying my homemade slow cooker potato soup recipe, which is made entirely from scratch.
Nope, there’s no need to thaw the potatoes first! One of the best aspects of this shortcut recipe is that the frozen hash brown cubes go directly into the slow cooker, saving you precious prep time. They will cook perfectly in the broth, becoming tender and ready to be mashed or stirred into a creamy soup.
Leftover potato soup keeps beautifully in the refrigerator for up to five days when stored in a covered, airtight container. It reheats wonderfully on the stovetop over low heat or quickly in the microwave. While the soup can technically be frozen, I do offer a word of caution: creamy soups sometimes tend to separate or become grainy after thawing and reheating. If you choose to freeze it, reheat gently and be prepared to whisk vigorously to bring back some of its original texture, or add a splash of milk or cream if needed.
Essential Ingredients for Your Shortcut Slow Cooker Potato Soup
Crafting this incredibly easy and flavorful potato soup requires a handful of key ingredients, each playing a vital role in its comforting taste and creamy texture. Below, we delve into each component, offering insights and tips for the best results. (For precise measurements, please refer to the full recipe card below.)
- Bacon: Bacon is more than just a topping here; it infuses the entire soup with a delicious smoky depth. While the bacon cooked within the soup will soften, it contributes significantly to the overall flavor profile. If you prefer crispy bacon, you can omit cooking it with the soup and instead use it exclusively as a crunchy topping. For an even quicker preparation, pre-cooked bacon bits are a fantastic substitute.
- Frozen Hash Brown Cubes: This is our secret weapon for speed! Many people hesitate to use frozen vegetables, but it’s important to understand how they are processed. Frozen vegetables, including these hash brown cubes, are typically picked at their peak freshness and flash-frozen without any added preservatives. If you check the ingredient list, you’ll often find that potatoes are the sole ingredient. They retain all the nutrients of their fresh counterparts and save you the labor of peeling, chopping, and dicing. This makes them a perfect base for our shortcut soup.
- Seasonings (Onion Powder, Garlic Powder, Black Pepper, Salt, and Seasoned Salt): These pantry staples are essential for building the soup’s flavor foundation. I tend to be a bit conservative with initial seasoning, as taste preferences vary greatly. I highly recommend tasting the soup after it has cooked and adjusting the salt, pepper, and garlic powder to your liking. We often add a little extra of these three! If you’re managing sodium intake, feel free to use a low-sodium seasoned salt blend or your favorite salt-free seasoning.
- Chicken Broth: The liquid base for our soup, chicken broth adds savory richness. To control sodium levels, consider using a low or no-sodium chicken broth. For the ultimate flavor boost, you could even try making your own Homemade Chicken Broth, which offers unparalleled depth.
- Cream of Chicken Soup: Another convenience ingredient that contributes to the soup’s creamy body and classic flavor. Similar to chicken broth, you can find low-sodium or salt-free versions. For those who prefer a homemade touch, making your own Homemade Cream of Chicken Soup is a rewarding alternative that gives you complete control over ingredients.
- Cheddar Cheese: Shredded cheddar cheese melts beautifully into the soup, adding a sharp, savory, and undeniably comforting flavor. A cheese blend can also work well, and I personally love using Colby Jack cheese for its mild, creamy, and slightly nutty notes in this recipe.
- Cream Cheese: This ingredient is a true game-changer for texture. Cream cheese adds an incredible richness and velvety smoothness that elevates the soup to new heights. While optional, I strongly recommend it. Surprisingly, even family members who usually claim not to like cream cheese enjoy it in this soup, often without even realizing it’s there due to how well it blends! Ensure it’s softened to room temperature for the best melting results.
- Heavy Cream: Do not skip the heavy cream! This is what truly makes the soup luxurious, thick, and incredibly creamy. While milk can be used in a pinch, heavy cream delivers a richness that is hard to replicate and is key to the soup’s indulgent quality.
- Green Onions or Chives: These fresh garnishes are added just before serving. They provide a pop of color, a hint of freshness, and a mild oniony flavor that beautifully complements the rich, savory soup. Don’t underestimate the power of a fresh herb finish!
Simple Steps to Make Slow Cooker Potato Soup (with Frozen Potatoes)
Making this shortcut potato soup in your slow cooker is incredibly straightforward. Follow these easy steps to create a comforting and flavorful meal with minimal fuss:
First, prepare your bacon. Cook the bacon until it reaches your desired crispiness. Once cooked, transfer the bacon to a plate lined with paper towels to drain any excess grease. After it cools slightly, crumble the bacon into small pieces and set aside. Next, pour the entire contents of the frozen hash brown cubes into the bottom of a 5-6 quart (or larger) oval slow cooker. There’s no need to thaw them first!
Now, it’s time to build the flavor. Evenly season the frozen potatoes in the slow cooker with your seasoned salt (if using), onion powder, garlic powder, and black pepper. Pour in the chicken broth and the cream of chicken soup. Add about three-quarters of your cooked and crumbled bacon to the slow cooker, reserving the remaining portion for topping your soup later.
Give all the ingredients a good stir until everything is well combined and evenly distributed. Place the lid on your slow cooker and let it work its magic. Cook on the LOW setting for 5-6 hours, or if you’re in a hurry, on HIGH for 2-3 hours. Remember to stir occasionally during the cooking process to prevent sticking and ensure even cooking. Once the cooking time is up, use a fork to test the potatoes for doneness; they should be perfectly fork-tender.
With the potatoes tender, it’s time to make our soup wonderfully creamy. Add 1 cup of shredded cheddar cheese to the slow cooker (saving the rest for garnish). Introduce the cubed cream cheese, ensuring it’s softened to room temperature for smooth melting, and pour in the heavy cream. Stir everything thoroughly until well incorporated. Cover the slow cooker once more and continue to cook on HIGH for another 30-45 minutes, stirring occasionally, until all the cheeses have completely melted into a smooth, luscious consistency. At this point, taste the soup and adjust the seasonings as needed. This is your chance to add more salt, pepper, or garlic powder to perfectly suit your palate.
Once your rich and creamy potato soup is ready, ladle generous portions into individual bowls. Garnish each serving with the reserved crumbled bacon, a sprinkle of the remaining shredded cheese, and a fresh topping of sliced green onions or chives for a burst of color and flavor. Serve immediately and enjoy this comforting, homemade-tasting meal!
Craving More Comforting Recipes?
If you loved this easy Slow Cooker Potato Soup, you’re in luck! Here are more delicious, soul-warming recipes perfect for your slow cooker or a cozy night in:
- Classic Crock Pot Potato Soup (Made with fresh potatoes for a traditional approach)
- Crock Pot Leek and Potato Soup (A sophisticated twist on a classic)
- Crock Pot Cheddar Bacon Ranch Potato Soup (Packed with extra cheesy and tangy flavor)
- Slow Cooker Hamburger Potato Soup (A hearty, family-friendly meal in one pot)
- Creamy Chicken Pot Pie Soup (All the flavors of pot pie, in soup form!)
- Creamy Chicken Noodle Soup (A comforting classic, elevated with creaminess)
- No-Knead Dutch Oven Bread (Perfect for dipping into any of these delicious soups!)
- Mashed Potato Soup (Transforming leftovers into a new, delightful dish)
- Hearty Lasagna Soup (All the flavors of lasagna, but in a comforting bowl)
- Savory Stuffed Pepper Soup (A deconstructed favorite, made easy)
- Crock Pot Taco Soup (Spicy and satisfying, perfect for a crowd)
- Mississippi Pot Roast (A beloved slow cooker classic)
- 25 Must-Try Fall Soup Recipes (A curated collection for the cooler months)
Slow Cooker Potato Soup (with frozen potatoes)
This Slow Cooker Potato Soup is incredibly fast to prepare thanks to frozen potatoes. A truly hearty, thick soup with incredible flavor, and so easy to make!
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Ingredients
- 1 pound bacon (divided use)
- 2 (2 pound) bags frozen hash brown cubes (no need to thaw first)
- 1 teaspoon seasoned salt (optional)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 48 ounce container chicken broth (6 cups)
- 2 (10 ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese, divided use
- 8 ounce block cream cheese, softened to room temperature and cut into cubes
- 1 cup heavy cream
- Salt, to taste
- Sliced green onions or chives (for topping)
Instructions
- Cook 1 pound bacon. Drain excess grease on paper towels. Then crumble up bacon into pieces. Set aside.
- Pour 2 (2 pound) bags frozen hash brown cubes into the bottom of a 6 quart (or larger) oval slow cooker.
- Season potatoes with 1 teaspoon seasoned salt (optional), 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon black pepper.
- Pour in 48 ounce container chicken broth, 2 (10 ounce) cans cream of chicken soup, ¾ of the cooked and crumbled bacon (reserve the rest of the bacon for serving).
- Stir everything until well combined then cover and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.
- After cooking, use a fork to check the potatoes for doneness. They should be fork tender.
- To the slow cooker, add 1 cup of shredded cheese (reserve the rest for topping), 8 ounce block cream cheese, softened to room temperature and cut into cubes, 1 cup heavy cream and stir.
- Cover slow cooker and cook on high for another 30-45 minutes or until all of the cheeses are melted. Stirring occasionally. At this point, taste for seasoning. Add additional salt, pepper and garlic powder to taste.
- When ready, ladle into bowls and top with reserved crumbled bacon, remaining shredded cheese and sliced green onions or chives.
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Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This recipe can easily be cut in half.
Nutrition
| Carbohydrates: 37 g
| Protein: 20 g
| Fat: 36 g
| Sodium: 1160 mg
| Fiber: 3 g
| Sugar: 3 g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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