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Sarah

Potato Soup With Frozen Diced Potatoes (Stovetop or Crockpot)

Creamy potato soup made fast with frozen diced potatoes—no peeling required. Stovetop in about 30 minutes or slow-cooked all day, with classic or cheesy options plus easy swaps for hashbrowns or fresh potatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings (about 1⅓ cups each)
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 1 rib celery, diced
  • 2 cloves garlic, minced
  • 3 Tbsp all-purpose flour (or 2 Tbsp cornstarch, GF)
  • 4 cups low-sodium chicken or vegetable broth
  • 1½ lb (680 g) frozen diced potatoes (or frozen shredded hash browns)
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1½ cups milk
  • 1/2 cup half-and-half (or 1 can evaporated milk)
  • 1 cup (110 g) shredded sharp cheddar (optional)
  • 1/4–1/2 cup sour cream, to finish
  • toppings: bacon, extra cheddar, chives, or green onion

Equipment

  • large pot or Dutch oven
  • Wooden spoon or spatula
  • whisk
  • ladle
  • Cutting board and knife

Method

  • Sauté onion and celery in butter and oil over medium heat for 5–6 minutes until softened; add garlic and cook 30 seconds.
  • Stir in flour and cook for 1 minute to remove raw flavor. Gradually whisk in broth until smooth.
  • Add frozen diced potatoes, bay leaf, thyme, salt, and pepper. Simmer 10–12 minutes until potatoes are tender.
  • Stir in milk and half-and-half; simmer gently 2–3 minutes—do not boil.
  • Off heat, fold in cheddar (if using) and sour cream. Adjust seasoning to taste and serve hot with toppings.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 760mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 700IUVitamin C: 7mgCalcium: 160mgIron: 0.9mg

Notes

Crockpot: Combine aromatics, frozen potatoes, broth, and seasonings; cook on Low 5–6 hrs or High 2½–3½ hrs. Stir in milk and cream cheese during the last 20–30 minutes, then finish with cheddar and sour cream.
Real-Potato Swap: Use 2 lb Yukon gold potatoes, diced ¾ inch; increase cook time by 5–8 minutes.
Serve With: Chicken Potato Soup, Crock-Pot Crack Potato Soup, or High-Protein Stuffed Pepper Soup.
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