Friday, August 31, 2012

Crock Pot Potato Soup

I found a new potato soup recipe on Pinterest recently. With fall just around the corner I figured today was a good day to make soup! If you can open a can you can make this soup.

1 - 30 oz. bag of frozen, shredded hash browns
3 - 14 ounce cans chicken broth
1 - can of cream of chicken soup
1/2 cup diced onion
1/4 teaspoon ground black pepper
1 - 8 ounce package of cream cheese (not fat free)
(You will add the cream cheese one hour prior to serving.)
Garnish suggestions:
Shredded cheese, sour cream, bacon bits, green onions, jalapenos.
I used sour cream, shredded cheddar and jalapeno peppers.
Place all ingredients, EXCEPT the cream cheese in the crock pot.
Cook for 6-8 hours on low.
One hour prior to serving, cut up the cream cheese and add to the soup. Continue cooking until the cream cheese if melted.
Garnish as desired and enjoy.
A pan of corn bread completed the meal.

This recipe makes a full crock pot of soup.

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