Crockpot Potato Soup | Anchors Aweigh


Crockpot Potato Soup

I found this recipe on Pinterest a few months ago, and it is oh so good. It's perfect for a cold or rainy night in! Bonus: it's made in the crockpot, so it's super easy.

30 oz. frozen, shredded hasbrowns
3 14.5 oz cans chicken broth
1 can cream of chicken soup
pepper, to taste
1 pkg. cream choose (don't use fat free- it won't melt)
shredded cheddar cheese to garnish
Note: the original recipe calls for 1/2 cup diced onion. We aren't big onion people, but feel free to add that in if you are. 

I know it's really hard to guess where I grocery shop based on all the house brand ingredients ;)

1. Place all ingredients except the cream cheese and shredded cheddar cheese in a crockpot and cook on low 6-8 hours.
2. About an hour before serving, add cream cheese and keep heating until completely melted.
3. Serve and sprinkle with cheddar cheese. You can also top with bacon, green onions, sour cream etc. Whatever your little heart desires!

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