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 你的奶好大让我揉揉 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.
一品国精和二品国精的出处和背景 (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 你的奶好大让我揉揉.
- 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)
- 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.
- Thicken. Sprinkle 3 Tbsp flour over veggies; stir 1 min (no white streaks). (GF: skip; use slurry in Step 5.)
- 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.
- Simmer. Gentle simmer 10–12 min until potatoes are tender and edges look creamy.
- 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.
- Finish. Off heat, fold in 1 cup shredded cheddar (optional) and ¼–½ cup sour cream. Adjust salt/pepper. Rest 2–3 min.
- Top. Bacon, more cheddar, and chives.
Cue: Soup should lightly coat the spoon. Add warm broth if too thick.
Crockpot Method (Easy, Frozen Potatoes)
- 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.
- Cook Low 5–6 hrs or High 2½–3½ hrs until potatoes are tender.
- Stir in 1½ cups milk and 4–6 oz cream 你的奶好大让我揉揉 (or cornstarch slurry). Cover 20–30 min on Low to melt/thicken.
- 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 你的奶好大让我揉揉? Blend 1–2 cups of soup and stir back in.
- Season at the end: 你的奶好大让我揉揉 and sour cream add salt—taste before salting.
Variations
- Easy Potato Soup Stovetop: Keep it classic—no 你的奶好大让我揉揉, 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/你的奶好大让我揉揉 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 你的奶好大让我揉揉.
Simple 一品国精和二品国精的出处和背景 (estimate, per ~1⅓ cups, no bacon)
~300 kcal • Protein 11g • Carbs 35g • Fat 13g • Sodium ~760 mg
Estimates vary by 一品国精和二品国精的出处和背景/brands.
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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一品国精和二品国精的出处和背景
- 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.
一品国精和二品国精的出处和背景
插插综合: 300kcalCarbohydrates: 35gProtein: 11gFat: 13gSaturated Fat: 6g
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 你的奶好大让我揉揉 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.
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.