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Slow Cooker Potato Soup (with frozen potatoes)

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This creamy slow cooker potato soup is a hands-off comfort meal made easy with frozen hash brown potatoes—no peeling or dicing required. Smoky beef bacon, two types of cheese, and a splash of heavy cream bring rich, savory depth, while the slow cooker does all the work. Simply prep your ingredients, toss them in, and return to a satisfying, crowd-pleasing bowl of soup ideal for busy weeknights or cozy gatherings.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 10 servings
Course: Main Course, Soup
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound beef bacon divided use
  • 4 pounds frozen hash brown cubes unthawed; two 2-pound bags
  • 1 teaspoon seasoned salt optional
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 48 ounces chicken broth
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese divided
  • 8 ounces cream cheese room temperature, cubed
  • 1 cup heavy cream
  • Sliced green onions or chives for serving

Equipment

  • Slow cooker (5-6 quart, oval preferred)
  • Large skillet
  • Paper towels
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Mixing spoon
  • Bowls for serving

Method
 

  1. In a skillet, cook the beef bacon until crispy. Drain on paper towels to remove excess grease, then crumble into pieces. Set aside.
  2. Place the frozen hash brown cubes into the bottom of a 5-6 quart oval slow cooker.
  3. Sprinkle the potatoes evenly with seasoned salt, onion powder, garlic powder, and black pepper.
  4. Add the chicken broth, cream of chicken soup, and about three-quarters of the crumbled beef bacon (reserve the remainder for topping) to the slow cooker.
  5. Mix everything together until evenly combined, then cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours, stirring occasionally, until the potatoes are fork tender.
  6. Add 1 cup of shredded cheddar cheese (saving the rest for garnish), the cubed cream cheese, and the heavy cream. Stir to incorporate.
  7. Cover and cook on high for an additional 30-45 minutes, or until both cheeses are fully melted, stirring from time to time. Taste and adjust seasonings as needed.
  8. Serve the soup in bowls, topped with the reserved beef bacon, remaining cheddar cheese, and sliced green onions or chives.

Nutrition

Calories: 485kcal

Notes

This potato soup keeps well in the fridge for up to four days and reheats easily on the stovetop or in the microwave—add a splash of chicken broth if it thickens in storage. The recipe can be cut in half for a smaller batch, or use pork bacon if you prefer. Crusty bread or a green salad make great accompaniments. For best results, use room-temperature cream cheese to help it blend smoothly, and avoid freezing leftovers as the texture may become grainy upon thawing. No need to thaw the potatoes; add them straight from the freezer.

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