It was delicious and super thick/creamy, which is just how I like my potato soup. I loved that it was made from frozen hash browns and that I could just dump all of the ingredients in my crock-pot and let it cook all day.
Creamy Potato Soup
1 (30 oz) bag frozen hash-brown potatoes (I used cubed)
2 (14 oz) cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8 oz) package cream cheese (softened)
Optional toppings: shredded cheese, bacon, sliced green onions, sour cream
1. In a slow cooker (crock-pot), combine potatoes, chicken broth, soup, onions, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook a bit longer. They will start falling apart when it's ready.
3. Add the cream cheese and cook 30 more minutes or until cream cheese is melted, stirring occasionally.
4. Top with desired toppings if desired.
While we are on the topic of cold weather we also wanted to share our guest post on the Avenue blog about some of our favorite winter coats and accessories for the whole family. We know spring weather is here this week and we hope and pray it is here to stay, but that doesn't mean you still can't check out some of these. What better time to stock up (and probably snag some sales) than right now!
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