There’s something about a warm, creamy bowl of potato soup that makes the world feel just a little bit kinder. This garlic potato soup with frozen cubes and parsley is exactly that kind of comfort food. It’s rich, smooth, and garlicky with just the right amount of herbaceous freshness from the parsley. What makes this recipe even better? It’s incredibly easy and flexible. Whether you're pulling together a quick stovetop version or letting it slow-cook all day in the crock pot, this dish is hearty, flavorful, and perfect for busy nights. This soup easily fits into your rotation of crockpot dishes and is especially ideal when you're working with frozen diced potatoes or hashbrowns.
Garlic Potato Soup with Frozen Cubes and Fresh Parsley
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course, Soup
Cuisine European, Western
Large Pot or Dutch Oven If you’re making the stovetop version of this easy potato soup, a good heavy-bottomed pot or Dutch oven distributes heat evenly and prevents scorching.
Crock Pot / Slow Cooker Essential if you’re leaning toward the hands-off approach. Works great for both crockpot potato soup with real potatoes and frozen ones.
Blender or immersion blender To get that smooth, creamy texture. You can also mash partially with a potato masher for a chunkier version.
Wooden spoon or silicone spatula Ideal for stirring without scratching your cookware.
Knife and Cutting Board Only needed if you're chopping fresh ingredients like onions or garlic.
- 4 cups frozen diced potatoes you can use frozen hashbrowns as a substitute
- 1 tablespoon olive oil
- 1 medium onion diced
- 6 cloves garlic minced (or more if you love it garlicky)
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 cup heavy cream or whole milk for a lighter version
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
- Optional toppings: crumbled bacon sour cream, shredded cheese, chives
Stovetop Method (for a quick easy potato soup)
Sauté aromatics
In a large pot, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for another 1–2 minutes until fragrant.
Add potatoes and broth
Stir in the frozen diced potatoes or hashbrowns. Pour in the chicken broth and bring to a boil.
Simmer
Reduce heat and let the soup simmer uncovered for about 20 minutes, or until the potatoes are tender.
Blend (optional)
Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
Add cream and cheese
Stir in the heavy cream and shredded cheddar cheese. Let the soup simmer for 5 more minutes, stirring often so the cheese melts evenly.
Season and garnish
Season with salt, black pepper, and smoked paprika. Just before serving, stir in the chopped parsley.
Crock Pot Method (perfect for slow cooker potato soup lovers)
Combine in crock pot
Add frozen potatoes (or frozen hashbrowns), diced onion, garlic, and broth to the crock pot.
Cook low and slow
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender. This is especially handy if you’re making crockpot potato soup with hashbrowns or experimenting with frozen diced potatoes recipes.
Blend
Use an immersion blender to purée the soup directly in the crock pot, or transfer to a blender in batches.
Add cream and cheese
Stir in cream and cheddar cheese. Cover and cook for an additional 15–20 minutes to melt everything together.
Season and serve
Stir in parsley, adjust seasoning, and serve hot with your favorite toppings.
Pairings
This creamy garlic potato soup pairs beautifully with a range of sides:
- Crusty bread or sourdough toast: The chewy, crunchy texture contrasts perfectly with the silky soup.
- Grilled cheese sandwich: For a comforting combo, serve it with a melty sandwich made from sharp cheddar and sourdough.
- Simple green salad: A tangy vinaigrette helps cut through the richness of the soup.
- Roasted vegetables: A side of roasted carrots, Brussels sprouts, or asparagus works well, especially for more balanced meals.
- Bacon-wrapped anything: If you’re already topping the soup with bacon crumbles, a bacon-wrapped appetizer brings even more smoky, savory goodness to the table.
FAQs
1. Can I use real potatoes instead of frozen ones?
Yes, absolutely. If you're going for crock pot potato soup with real potatoes, just peel and dice about 4 medium russet or Yukon Gold potatoes. They’ll break down nicely during the long slow cook and give the soup a velvety texture.
2. Is this recipe good for hashbrown potato soup?
Definitely. You can substitute frozen hashbrowns for the diced potatoes for a quicker version. This makes a fantastic hashbrown potato soup that cooks faster and blends easily.
3. Can I make this soup vegetarian?
Yes! Simply use vegetable broth instead of chicken broth and skip the bacon topping. You could also add sautéed mushrooms or leeks for an extra flavor boost.
4. How can I store and reheat leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. The soup may thicken as it sits, so add a splash of broth or milk when reheating.
5. Is it cheesy enough for an easy cheesy potato soup?
Yes! This recipe includes a whole cup of sharp cheddar, but you can double the cheese for a truly decadent easy cheesy potato soup. You can even mix in some cream cheese for extra richness.
