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Garlic Potato Soup with Frozen Cubes and Fresh parsley

Garlic Potato Soup with Frozen Cubes and Fresh Parsley

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine European, Western
Servings 6

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Stovetop Method (for a quick easy potato soup)

    Sauté aromatics

    1. 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

    1. Stir in the frozen diced potatoes or hashbrowns. Pour in the chicken broth and bring to a boil.

    Simmer

    1. Reduce heat and let the soup simmer uncovered for about 20 minutes, or until the potatoes are tender.

    Blend (optional)

    1. Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.

    Add cream and cheese

    1. 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

    1. 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

      1. Add frozen potatoes (or frozen hashbrowns), diced onion, garlic, and broth to the crock pot.

      Cook low and slow

      1. 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

      1. Use an immersion blender to purée the soup directly in the crock pot, or transfer to a blender in batches.

      Add cream and cheese

      1. Stir in cream and cheddar cheese. Cover and cook for an additional 15–20 minutes to melt everything together.

      Season and serve

      1. Stir in parsley, adjust seasoning, and serve hot with your favorite toppings.