Slow Cooker Potato Soup

Tuesday, August 29, 2017

School started a few weeks ago here in WV. The boys have already started their fall sports practices and we are carpooling and running all over to practices, scrimmages and games. 
We still like to sit down and eat as a family, albeit later in the evening. Slow cooker meals are a life saver for hurried weekdays. This potato soup is a staple slow cooker meal on our rotation. So easy to throw together in the morning.  I have used both frozen diced potatoes or the frozen hashbrowns. Both work well, but I prefer the hashbrowns. They cook down amd make the soup a bit creamier. If you like chunks of potatoes in your soup, go with the diced ones. 


 1 30oz bag frozen hashbrown potatoes
1/2 c chopped onion
1/4 tsp black pepper
1/2 tsp garlic powder
2 cans low sodium chicken broth
1 can cream of chicken soup
1 package cream cheese
Shredded cheddar cheese

1. Combine all ingredients except the cream cheese and shredded cheese in a slow cooker. 
2. Mix well and cook on low  6 to 8 hours .
3. The last 30 minutes of cooking, add the cream cheese. 
4. Stir well until the soup is smooth and all of the cream cheese has melted into the soup.
5. Spoon into bowls and add shredded cheese.

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