Crock Pot Loaded Potato Soup {Freezer Meal}

crock potato soup

This has got be the most frugal basic meal of all times when potatoes hit the rock bottom price of $2.50 for a 10 pound bag. That was the going price at Aldi a couple of weeks ago and I snatched up two bags. I would have bought more, but our temps have been unseasonably warm for fall. And then it goes chilly on us, go figure.


Here’s the freezer recipe I promised to many folks. It’s another prep in a gallon size freezer bag and dump on crockin’ day. Tip: Don’t use a generic freezer bag or a Hefty zip top. Double bag and double check your zipper is closed because of the large amount of liquid. Freeze upright so it will fit inside your crock pot.  Just like the other meals, you can slice the bag open with the kitchen shears. Fix it and forget it until you smell the onions, chicken broth and tender potatoes cooking. It will get your taste buds craving some crisp bacon, cheddar cheese and green onions for the top. Or how about a smokin’ hot grilled cheese on the side. Either way is a winner on a chilly day.

Crock Pot Loaded Potato Soup {Freezer Kit}


  • 4 pounds potatoes, peeled, and chunked
  • 1 small onion, chopped
  • 2 (14 oz) can chicken broth or 1 carton
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1 (12 oz.) can evaporated milk {do not add to the kit} save for the last cooking hour
  • 1 cup sharp shredded cheese, optional


  1. Dump all the ingredients except the milk in a gallon freezer bag labeled:
  2. Crock frozen for 6-8 hours on low.
  3. Mash potatoes with a potato masher or back of a spoon during the last cooking hour.
  4. Stir in milk and 1 cup shredded cheddar cheese if desired.
  5. Top with additional cheese, cooked bacon, sliced green onions or chives if desired.
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Got leftovers? Check out my freezing soup tutorial and reheating potato soup tutorial. There’s a freezer trick for everything :)

*Update: I’ve discovered some potato chunks turn black after thawing. Not all my meals have turned out this way. I did some research and I found a reason on the Idaho website:

Question 14: Why do my potatoes sometimes turn black after I cook them?
This is one of the hardest things to detect when potatoes are brought in from the field and sorted to go into bags for consumers.  Black spots just below the skin of the potato can occur if the potato is stored too cold (below 40 degrees) or when a potato is dropped more than 6 inches or something heavy is placed on top of them.  The damage does not appear immediately but can become noticeable after one or two days in storage.  Since the skin is not broken it is very hard to detect black spots until the potato is cooked.

My solution: If you want to be on the safe side when giving this as a freezer meal gift, blanch the potato chunks for about 10-15 minutes. Drain, cool with cold water, drain and proceed with recipe.

What’s your favorite way to serve potato soup?


22 thoughts on “Crock Pot Loaded Potato Soup {Freezer Meal}

  1. Cherry

    Very interesting – I never thought of freezing potato soup this way. May need to try this out – I love to have freezer meals on hand, both for our own use, and also to share. (Visiting from Tasty Tuesday)

  2. Emily Musick

    Hi there! I was given some red potatoes today, do you think those would work for this soup? How long would I need to crock them for?


  3. Cynthia M.

    Do you think you could freeze the cooked bacon? Also could it be added to the crock pot or does it have to be added at the end? I am asking, because if I make this for someone, I want to be able to give them the complete package to go in their freezer. How much does it make? Thanks

    1. admin

      It makes quite a bit, 6-8 servings. I’d cook and freeze the bacon separately. Write on the ziploc directions to warm bacon in microwave for 1-2 minutes just to crisp. Cool, crumble over soup when done. We made this soup and froze the peeled potatoes, onions and broth in a gallon bag. Gave a can of evaporated milk and cheese separate. We didn’t do bacon, but it’s definitely a nice touch. What an awesome, thoughtful meal. Try the Artisan bread some time. It’s super easy made in a shoe box Goes great with all soups. You’ll see it on my menu this week.

  4. jill

    I would like to to use my baked potatoes that are already cooked. Would it work to use those and freeze the soup that same way? Maybe the cook time would be less?

    1. admin

      It definitely works; I used to make my soup with leftovers all the time. Just keep in mind the window for freezing vegetables, about 5 days total with leftovers and getting it back into the freezer and thawing and reheating again. Cook time WOULD be less; just monitor

  5. Anne

    Does fill an entire gallon bag? I thought about splitting it into two bags but was curious if half of this recipe would feed a family of four? Thoughts?

    1. admin

      Yes, Anne, this makes a large pot that would feed about 8, so I think it would be okay to split. I’d throw in a side of bread or salad to stretch it. Mabye a baggie of cheese for topping

  6. heidi

    I dont typically peel potatoes, but would it cause potatoes to turn black if left skins on? It is in crockpot now and they have discolored. I am hoping it doesnt chg flavor….not appealing looking, but i wont discard unless it is bad! Any thoughts? Thank you!

    1. admin

      I peel my potatoes unless they were new potatoes and the color does look a bit unappetizing cooking in the broth until the evaporated milk and cheese are added. I hope yours turned out well.

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