Potato Soup With Frozen Diced Potatoes (Stovetop or Crockpot)

Creamy, cozy potato soup, zero peeling, 10-minute prep, weeknight-ready with classic or cheesy finishes.

From freezer bag to silky bowl: tender diced potatoes in a chowder-style broth, no knife skills required.

Why You’ll Love It

• True shortcut: Frozen diced potatoes = Easy Potato Soup Stovetop in ~30 minutes.
• Hands-off option: Potato Soup Crock Pot (Frozen Potatoes) for set-and-forget nights.
• Ultra-creamy texture: Pantry thickeners or cream cheese give Cream of Potato Soup vibes.
• Cheesy crowd-pleaser: Sharp cheddar upgrade covers Easy Cheesy Potato Soup.
• Flexible base: Works with shredded hash browns too—see Crock Pot Potato Soup With Hashbrowns variation.

Love soup nights? Add Chicken Potato Soup, Crock-Pot Crack Potato Soup, or go protein-forward with High-Protein Stuffed Pepper Soup.

Ingredients (notes only)

Base & Aromatics

• Butter + olive oil for sauté.
• Onion + celery (optional carrot) for sweetness.
• Garlic (added late) for aroma.

Potatoes & Liquid

• Frozen diced potatoes (no thaw) or frozen shredded hash browns.
• Low-sodium chicken or vegetable broth.
• Milk + splash half-and-half (or evaporated milk).

Thickeners & Flavor

• Flour (or cornstarch slurry, GF) or 4–6 oz cream cheese.
• Bay leaf, dried thyme, kosher salt, black pepper.
• Optional: sharp cheddar, sour cream for tang.

Toppings
Crisp bacon, cheddar, chives/green onion, black pepper.

Step-by-Step (Stovetop, ~30 minutes)

1. Sauté. Melt 2 Tbsp butter + 1 Tbsp olive oil in a pot (medium). Add 1 diced onion + 1 diced celery rib; cook 5–6 min. Stir in 2 minced garlic cloves for 30 sec.
2. Thicken. Sprinkle 3 Tbsp flour over veggies; stir 1 min (no white streaks). (GF: skip; use slurry in Step 5.)
3. Build. Whisk in 4 cups broth. Add 1½ lb (680 g) frozen diced potatoes, 1 bay leaf, ½ tsp thyme, ¾ tsp salt, ½ tsp pepper.
4. Simmer. Gentle simmer 10–12 min until potatoes are tender and edges look creamy.
5. Make it creamy. Stir in 1½ cups milk + ½ cup half-and-half (or 1 can evaporated milk). If GF, whisk in a slurry (2 Tbsp cornstarch + 2 Tbsp water) and simmer 2–3 min to thicken.
6. Finish. Off heat, fold in 1 cup shredded cheddar (optional) and ¼–½ cup sour cream. Adjust salt/pepper. Rest 2–3 min.
7. Top. Bacon, more cheddar, and chives.

Cue: Soup should lightly coat the spoon. Add warm broth if too thick.

Crockpot Method (Easy, Frozen Potatoes)

1. Add onion, celery, garlic, 1½–2 lb frozen diced potatoes, 4 cups broth, bay leaf, thyme, salt, pepper to a 4–6 qt slow cooker.
2. Cook Low 5–6 hrs or High 2½–3½ hrs until potatoes are tender.
3. Stir in 1½ cups milk and 4–6 oz cream cheese (or cornstarch slurry). Cover 20–30 min on Low to melt/thicken.
4. Finish with cheddar + sour cream; switch to Warm for serving.

Pro Tips

• Add dairy last (crockpot) to prevent curdling.
• Diced vs. shredded: Diced holds bite; shredded melts into a silkier body.
• No flour/cream cheese? Blend 1–2 cups of soup and stir back in.
• Season at the end: Cheese and sour cream add salt—taste before salting.

Variations

• Easy Potato Soup Stovetop: Keep it classic—no cheese, finish with butter + parsley.
• Crock Pot Potato Soup With Hashbrowns: Swap frozen diced for shredded; dairy in last 30 min.
• Frozen Hash Brown Potato Soup: Use all shredded; blend a cup for extra creaminess.
• Crockpot Potato Soup With Real Potatoes: Use 2 lb Yukon golds, ¾” dice; cook Low 6–7 hrs; add dairy last.
• Easy Cheesy Potato Soup: Fold in 1½–2 cups sharp cheddar + pinch dry mustard for depth.

How to Serve

• Bowls topped with bacon, cheddar, chives, black pepper.
• Pair with salad or warm bread; run a soup bar with Chicken Potato Soup and Crock-Pot Crack Potato Soup.

Make Ahead & Storage

• Fridge: 4 days (cool quickly).
• Reheat: Medium-low; thin with broth/milk as needed.
• Freeze: Best before adding dairy; stir in milk/cheese after reheating.

FAQs

Can I start from fresh potatoes?
Yes—use 2 lb Yukon gold, ¾” dice; add 5–8 min to simmer time.

Why did it turn grainy?
Boiled hard after dairy. Keep at a gentle simmer once milk/cream goes in.

How do I make it gluten-free?
Skip flour; thicken with a cornstarch slurry at the end or use cream cheese.

Simple Nutrition (estimate, per ~1⅓ cups, no bacon)

~300 kcal • Protein 11g • Carbs 35g • Fat 13g • Sodium ~760 mg
Estimates vary by ingredients/brands.