Crockpot Potato Soup - The Surznick Common Room

Monday, March 10, 2014

Crockpot Potato Soup

Most working Americans are no stranger to the almighty crockpot. It is useful, practical, fantastic, and essential. When craving something hot, hearty and satisfying after a long day at work, this Potato Soup is one of our favorite go-to crockpot meals.

Here's what you need:
- 30 oz. bag of frozen, shredded hash browns
- 42 oz. chicken broth (or a 32 oz. container of broth + 10 oz. water)
- 1 can cream of chicken soup
- 1/2 c. chopped onion
- Salt and pepper to taste
- 1 pkg. cream cheese, NOT fat free (fat free doesn't melt the same as regular)
- Cheddar cheese (optional)
- Bacon bits (optional)

Here's what you do:
- Combine all ingredients in crockpot except cream cheese, cheddar, and bacon.

*Note: Although cumbersome and ugly looking, slow cooker liners are the way to go! We use them every time we use our crockpot. The material never impacts the flavor of our meal, and the super easy clean up is SO worth it (literally takes a second.)

- Cook low 6 - 8 hours.
- 1 hour before serving, stir in cream cheese until melted (stirring about every 15 minutes.)
- Serve and top with cheddar cheese and bacon.

After the cream cheese is added, it gets so creamy and fabulous that I practically can't even stand it. When topped with the cheddar and bacon bits, eating this soup is like eating a loaded baked potato! (But better because it's not dry in the middle.)

Minimal/cheap ingredients combined with almost no prep-work make this a perfect soup for any weekday meal (and it makes enough for leftovers, too!) I hope you get a chance to try this. Be sure to let us know how you like it!

Sarah & Nick


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