Crockpot Potato Soup

Oh my word. I was shocked this recipe turned out so good! I have found so many new, delicious and EASY recipes from browsing Pinterest. Love it.

The recipe calls for 3 cans of chicken broth, but I used broth from chicken I used for other recipes and I don’t know, but I think it could have made it better. We added a little bit of butter and I also add a chicken buillion cube and man oh man, it was good broth.

So, we used:

1 frozen pkg of hashbrowns (I prepared this crockpot the night before and refrigerated it until I left for work the next morning – so I suppose they were not technically frozen at that point)

About 40 or ounces of my homemade chicken broth (see above)

1 can of cream of chicken soup

2 tsp or so of onion salt (I don’t like the texture of onions)

1/2 tsp of pepper

One 8 oz pkg of cream cheese (the original poster says not to use fat free, I wouldn’t have any way, but for those who would-don’t!)

Just throw everything but the cream cheese in the crockpot and cook it on low while you are at work (about 6-8 hours). As soon as you get home (about an hour before you are ready to eat, throw in the cream cheese and let it melt in the soup for about an hour. During this hour, if you haven’t already, fry up some bacon, crumble it up and get out your shredded cheddar cheese. In my opinion, the soup NEEDS the bacon and shredded cheese because it just enhances it goodness. Trust me on this one. Unless you can’t eat bacon.

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One thought on “Crockpot Potato Soup

  1. Pingback: Crockpot Enchilda Soup | TheMFresh's Blog

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