This is another favorite soup recipe that is both convenient and simple to make, yet so comforting to eat. There are many different potato soup recipes out there, but I keep coming back to this one. The use of frozen hash browns makes prep super simple and as I have said before the crock pot is my best friend so I enjoy not having to labor over the stove. Add in bacon, green onions, and more cheese and I am in potato heaven!
Jane’s Potato Soup
Printer Friendly Version1 (30 oz) bag frozen shredded hash brown potatoes
3 (14 oz) cans chicken broth
1 (10.75 oz) can cream of chicken soup
1/2 cup chopped onion
1/4 teaspoon ground black pepper
1 (8 oz) package cream cheese, softened
Garnish: cooked and crumbled bacon, minced green onion, shredded cheddar cheese
In a 6 quart electric slow cooker, combine potatoes, chicken broth, soup, onion, and pepper. Cover and cook on low for 5 hours. Stir in cream cheese; cook 30 minutes stirring occasionally, until combined.
Garnish with desired toppings.
Source: Cooking with Paula Deen magazine, January/February 2008
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