1 (30-ounce) bag frozen hashbrowns
3 (14-ounce) cans chicken broth
1 (10.75- ounce) can crean of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
If desired garnish with any of the following are all: minced green onion, ham, bacon, cheese
In a 6 quart Crock Pot, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese; and cook 30 minutes, stirring occasionally, until combined. Garnish if desired.
This can also be done on stove top.
I love this potato soup. It taste just like resturant style.
7 comments:
I am making this tonight even though its 80 outside. I have all the things I need on hand. Thanks!
Hope you like it...Thanks for stopping by!
I LOVE potato soup! This is definitely going on my "to try" list, along with your Peach Enchiladas. They both sound scrumptious! =)
~ Leah
Thanks Leah...you just can't go wrong with potato's and peaches!
Where do I find the peach enchiladas?
This soup was awesome! I halved the recipe and threw it in the crock pot on high for two hours (forgot to start it earlier) and it was great.
The best part is that by halving everything, I have enough to make it again very soon.
I have a lot of potato soup recipes and I love them all, but this one was definitely the easiest and it was quite tasty..
Andria, it's under January's post...If you can't get fresh peaches, can ones will do..just put them on a paper towel first to get a little moisture out...
Let me know if you have any problems..
Glad you liked the soup!
The soup rocks! Made it my own self. Took Chelle's advice and had toppings on the side. Tiny cubed browned ham (from the deli), crispy cooked bacon, and shredded cheese. Even had a kid or two like it.
Post a Comment