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Easy Crockpot Loaded Baked Potato Soup with Frozen Potatoes

A creamy bowl of loaded baked potato soup crockpot easy frozen potatoes topped with sour cream, bacon, and green onions.
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Make a thick, cheesy, comforting loaded baked potato soup with minimal effort using your slow cooker and frozen potatoes. This dump-and-go recipe delivers classic flavor for a simple weeknight dinner.

Ingredients

Scale
  • 32 ounces frozen shredded hash browns or diced potatoes
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1 (14.5 ounce) can chicken broth
  • 1 cup water
  • 1 cup milk (whole or 2%)
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup sour cream, plus extra for topping
  • 2 green onions, sliced, for garnish

Instructions

  1. Place the frozen potatoes, cream of chicken soup, cream of celery soup, chicken broth, and milk into the basin of your slow cooker.
  2. Stir the ingredients together until they are combined.
  3. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are completely tender.
  4. About 30 minutes before serving, stir in the shredded cheddar cheese until it melts smoothly into the soup.
  5. Stir in the 1/2 cup of sour cream until the soup is creamy. Do not let the soup boil after adding the sour cream.
  6. Taste the soup and add salt and pepper if needed.
  7. Ladle the soup into bowls. Top each serving with extra sour cream, crumbled bacon, and sliced green onions.

Notes

  • For a thicker soup, remove about 1 cup of the soup mixture near the end of cooking, mash it slightly, and stir it back in before adding the cheese.
  • If you want a ranch flavor, add 1 tablespoon of dry ranch seasoning mix along with the initial ingredients.
  • You can substitute frozen diced potatoes for shredded hash browns, but the texture will be slightly chunkier.

Nutrition

Find it online: https://tastethisplate.com/loaded-baked-potato-soup-crockpot-easy-frozen-potatoes/