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?


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