why make this recipe
This soup is easy and fast to start because you use frozen potatoes and a crockpot. If you want a richer version, you can try a crockpot loaded baked potato soup for more toppings and flavor.
introduction
This Crockpot Potato Soup (Frozen Potatoes) uses frozen diced potatoes, onion, broth, and cream. It cooks while you do other things and gives warm, creamy soup with little work. It reminds many people of a restaurant style like a Copycat Outback potato soup.
how to make Crockpot Potato Soup (Frozen Potatoes)
Make this soup in three easy steps: add the main items to the crockpot, cook low and slow, then add cream near the end. Use the Directions below for exact times and the Ingredients list for amounts. You can also turn it into a smoky version by adding a bit of bacon or try ideas from a creamy bacon potato soup if you want more bacon flavor.
Ingredients :
- 4 cups frozen diced potatoes
- 1 medium onion, chopped
- 3 cups chicken or vegetable broth
- 1 cup cream or half-and-half
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, green onions, bacon bits
Directions :
- Prep the ingredients: Toss the frozen potatoes, chopped onions, garlic powder, and broth into your crockpot.
- Set it and forget it: Cook on low for 6-8 hours or high for 3-4 hours.
- Cream it up: About 30 minutes before serving, stir in the cream (or half-and-half).
- Season to taste: Add salt and pepper just before serving.
- Serve with toppings: Scoop into bowls and top with your favorites.
how to serve Crockpot Potato Soup (Frozen Potatoes)
Serve hot in bowls with shredded cheese, green onions, and bacon bits on top. Pair it with bread or a light salad, or serve it with other warm dishes from a list of crockpot soup recipes for fall for a full meal.
how to store Crockpot Potato Soup (Frozen Potatoes)
Cool the soup to room temperature, then put it in an airtight container. Store in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove, stirring often.
tips to make Crockpot Potato Soup (Frozen Potatoes)
- Use low heat to keep potatoes from breaking down too much.
- Stir in cream near the end to keep it smooth.
- For more protein, add cooked chicken or try ideas from a high protein loaded potato soup.
- Taste and add salt at the end because broth can be salty.
variation (if any)
- Make it vegetarian by using vegetable broth.
- Add cooked bacon or ham for more meat flavor.
- Blend part of the soup for a thicker, creamier texture.
- Add shredded cheese for a cheesy potato soup.
FAQs
Q: Can I use fresh potatoes instead of frozen?
A: Yes. Dice fresh potatoes and add them at the start, but they may need a bit more time to become tender.
Q: Can I use milk instead of cream?
A: You can use milk, but the soup will be thinner. Use half-and-half for a close texture to cream.
Q: Do I need to thaw the frozen potatoes first?
A: No. Add them frozen to the crockpot as the recipe says.
Q: Can I make this on the stove?
A: Yes. Cook potatoes and onions in a pot with broth until soft, then stir in cream and season.
Q: How do I reheat leftover soup?
A: Reheat gently on the stove over low heat and stir often. Add a splash of broth if it is too thick.
Crockpot Potato Soup
Ingredients
Method
- Toss the frozen potatoes, chopped onions, garlic powder, and broth into your crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the cream (or half-and-half).
- Add salt and pepper just before serving.
- Scoop into bowls and top with your favorite toppings.