Monday, February 2, 2015

Crock Pot Potato Soup

This Crock Pot soup is rich, creamy, and silky smooth. SO good. My family really loved this one and my kids especially appreciated how smooth and creamy it was. This is super fast to throw into the crock pot and then around dinner time you have a rich warm soup for a cold winter night. And it's a cheap dinner too. Pluses all around. Oh and by the way, don't use fat free cream cheese. It just doesn't melt like full fat cream cheese. I got this recipe from somewhere on Pinterest and adapted it to my family's tastes.

Easy Crock Pot Potato Soup

1, 30 oz bag frozen shredded hash browns
3, 14 oz cans of low sodium chicken broth
2 cans cream of chicken soup
1/2 cup finely chopped onion
1/4 teaspoon pepper
1, 8 oz package of cream cheese
1/2 cup shredded sharp cheddar cheese, plus more for topping
1/2 cup cooked and crumbled bacon, plus more for topping

In the crock pot combine hash browns, chicken broth, cream of chicken soups, chopped onion, and pepper. Cook on low for 6-8 hours. About 1 hour before serving add cream cheese and heat until it is fully melted. With an immersion blender, blend until smooth (or you can blend in batches in a blender). Add shredded sharp cheddar and crumbled bacon. Serve individual servings with cheese and bacon on top.

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