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What’s better than regular potato soup? A quick and easy version made with frozen diced potatoes!
This potato soup recipe is perfect for those busy weeknights when you want something warm and filling but don’t have time to peel and chop potatoes. Using frozen diced potatoes cuts the prep time in half, but you still get that homemade taste everyone loves. Trust me, once your family tries this shortcut version, they won’t even know the difference.
Possible Ingredient Alternatives
Frozen hash brown cubes can be replaced with fresh diced potatoes for a more traditional texture. Use an equal amount of fresh potatoes, peeled and cut into 1/2-inch cubes. Cooking time may increase slightly. For a lower-carb option, try cauliflower florets, which will alter the flavor but maintain a creamy texture.
Cream of chicken soup can be substituted with a homemade roux (butter and flour) mixed with chicken broth for a fresher taste and fewer additives. Use 2 tablespoons each of butter and flour, then add 1 cup of extra chicken broth per can of soup replaced. For a dairy-free version, use coconut milk mixed with chicken broth and a bit of cornstarch to thicken.
Heavy cream can be swapped with half-and-half or whole milk for a lighter option, though the soup will be slightly less rich. For a non-dairy alternative, use unsweetened coconut cream or cashew cream, which will add a subtle nutty flavor but maintain the creamy consistency. Adjust the amount to achieve desired thickness.
| Preparation Time | 15-20 minutes |
| Cooking Time | 300-360 minutes |
| Total Time | 315-380 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3800-4200
- Protein: 150-170 g
- Fat: 240-260 g
- Carbohydrates: 180-200 g
Ingredients
- 1 pound bacon (separate for use)
- 4 pounds frozen hash brown cubes (no need to defrost)
- 1 teaspoon seasoned salt (if desired)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 6 cups chicken broth (48 ounces)
- 2 cans cream of chicken soup (10 ounces each)
- 2 cups shredded cheddar cheese (reserve some for later)
- 8 ounces cream cheese, softened and cubed
- 1 cup heavy cream
- Salt to taste
- Chopped green onions or chives (for garnish)
Step 1: Prepare the Bacon
Cook 1 pound of bacon until crispy.
Once cooked, place the bacon on paper towels to drain excess grease.
Once cooled, crumble the bacon into small pieces.
Set aside, reserving a portion for later use.
Step 2: Assemble the Base Ingredients in the Slow Cooker
Pour two (2-pound) bags of frozen hash brown cubes into the bottom of a 6-quart (or larger) oval slow cooker.
Season the potatoes with 1 teaspoon of seasoned salt (optional), 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper.
Pour in a 48-ounce container of chicken broth and two (10-ounce) cans of cream of chicken soup.
Add ¾ of the crumbled bacon, saving the rest for serving.
Step 3: Slow Cook the Soup
Stir all the ingredients in the slow cooker until well combined.
Cover and cook on low for 5-6 hours or on high for 2-3 hours.
Stir occasionally to ensure even cooking.
Use a fork to check the potatoes for doneness; they should be fork-tender when ready.
Step 4: Add Cheese and Cream
Once the potatoes are cooked and tender, add 1 cup of shredded cheese (reserving the rest for later), an 8-ounce block of cream cheese (softened to room temperature and cut into cubes), and 1 cup of heavy cream to the slow cooker.
Stir the mixture well, then cover and cook on high for another 30-45 minutes, stirring occasionally, until all the cheeses are melted.
Taste the soup and adjust seasoning with additional salt, pepper, and garlic powder as needed.
Step 5: Serve and Garnish
When ready to serve, ladle the soup into bowls and top each serving with the reserved crumbled bacon, remaining shredded cheese, and sliced green onions or chives.
Enjoy your hearty and comforting soup!
