Slow Cooker Potato Soup (with frozen potatoes)

Whipping up this Slow Cooker Potato Soup is a breeze thanks to frozen potatoes. You’ll get a rich, hearty soup bursting with flavor, and it comes together with minimal fuss!

A SHORTCUT POTATO SOUP RECIPE

Potato soup holds a special place in my heart—and on my family’s dinner table. It’s pure comfort in a bowl. But let’s get real: some days, the thought of peeling and chopping potatoes just isn’t happening. That’s exactly why I created this shortcut potato soup recipe. Using a few convenient ingredients, especially frozen hash browns, lets you deliver big taste without spending hours in the kitchen. You’ll have a satisfying meal ready to go, totally stress-free!

FREQUENTLY ASKED QUESTIONS:

Can this recipe be cut in half?

For sure! Cutting this recipe in half works like a charm. Though honestly, I usually make the full batch to enjoy leftovers, because let’s be real—leftover potato soup is pure gold the next day.

What if I don’t have heavy cream?

No worries, you can swap in regular milk instead. It’ll still taste great, but if you want that extra creamy richness, heavy cream is the way to go.

Can I substitute the bacon?

Bacon does take the longest step here, so for even quicker prep, feel free to use store-bought bacon bits. They’re totally fine, and the soup still tastes amazing.

Why does the cream cheese need to be at room temperature?

Having the cream cheese soft at room temp really helps it melt smoothly into the soup. Tossing it in cold can leave you with lumps, which nobody wants!

Can I use shredded hash browns instead of cubed?

Absolutely! Using shredded hash browns makes the soup ultra creamy and smooth since it cooks down better. Cubed potatoes give you chunkier bites, so it all depends on your texture preference.

I don’t like cream of chicken soup, what can I use?

No problem, you can skip the cream of chicken soup altogether. Just keep in mind your soup might be a touch thinner, so add a bit more heavy cream to keep it nice and creamy.

Do I need to thaw the potatoes first?

Nope! Just toss the frozen cubes right into the slow cooker. It saves time and they cook up perfectly.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to five days. Reheating on the stove or microwave works great. You can freeze this soup, but creamy soups sometimes change texture when thawed, so just a heads up there.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• bacon – Cooking bacon with the soup keeps it soft, which adds great flavor. If you prefer crisp bacon, you can just cook it separately and add as a topping instead.
• frozen hash brown cubes – I get a lot of questions about frozen veggies, and honestly, there’s no need to worry. Frozen potatoes are simply fresh potatoes frozen at their peak, with no preservatives or extras. They pack the same nutrients and save you the chopping hassle!
• onion powder, garlic powder, pepper, salt and seasoned salt – I start with modest seasoning amounts because you can always add more to suit your taste once it’s cooked. I like to boost salt, pepper, and garlic powder at the end, but feel free to keep it mild or swap in your favorite salt-free blends if you’re watching sodium.
• chicken broth – Using low or no sodium broth is a perfect swap to control salt levels without sacrificing flavor.
• cream of chicken soup – This is another ingredient where low sodium options can help keep things balanced.
• cheddar cheese – Sharp cheddar really adds flavor, but feel free to mix in other cheeses like Colby Jack for a nice twist.
• cream cheese – This sneaky addition pumps up the creaminess. You can leave it out, but honestly, it makes the soup extra luscious — and my family barely notices it’s there!
• heavy cream – Don’t skip this — it’s the secret behind that rich, silky texture. Milk can work in a pinch, but heavy cream gives you that restaurant-quality finish.
• green onions or chives – These add a fresh pop on top when serving.

HOW TO MAKE SLOW COOKER POTATO SOUP (WITH FROZEN POTATOES):

Start by cooking your bacon until crispy. Drain the extra grease on paper towels, then crumble the bacon into small pieces and set aside. This step adds amazing smoky flavor that really makes this soup sing.

Next, toss your frozen hash brown cubes right into the bottom of a 5-6 quart oval slow cooker. No need to thaw them first—that’s the beauty of this shortcut method.

Sprinkle your potatoes evenly with seasoned salt (optional), onion powder, garlic powder, and black pepper. These simple spices add depth without overpowering the soup.

Pour in chicken broth, cream of chicken soup, and most of the cooked bacon—reserve some for topping. Give everything a good stir to combine all those comforting flavors.

Cover the slow cooker and let it do its magic on low for 5-6 hours or on high for 2-3 hours, stirring now and then if you can. When the timer dings, check the potatoes with a fork—they should be tender and ready.

Now, it’s time for the creamy, cheesy goodness. Add one cup of shredded cheddar (hold the rest for topping), your softened cream cheese cut into cubes, and the heavy cream. Stir it all in, then cover and cook on high for another 30-45 minutes until the cheeses melt beautifully into the soup. Stir occasionally so everything blends smoothly. Give it a taste and adjust seasonings—maybe a pinch more salt, pepper, or garlic powder—whatever you love!

To serve, ladle the hot soup into bowls and sprinkle on the reserved crumbled bacon, the leftover shredded cheese, and sliced green onions or chives for that fresh finish. Trust me, this hits all the right comfort food notes you’re craving.

Originally published: December 2022
Updated and republished: January 2026

Nutritional Disclaimer

Just a quick note that “The Country Cook” isn’t a dietitian or nutritionist. All nutritional facts shared here are estimates. If you’re tracking calories or nutrients closely, I recommend popping the ingredients into your favorite online nutrition calculator, since values can vary based on brands used.