Easy Crockpot Potato Soup
Easy Recipe the entire family will love!
Recipe Review
This an easy Crock-Pot recipe. No you don’t need to use as much garlic as we do. Always take a taste it toward the end and add seasoning until it is how your family likes it.
My crock-pot only has high and low. I start around noon and cook on high. Leave the cream cheese out so it will be soft when you add it an hour before serving. Spoon it in small amounts. It will need at least an hour to melt.
Let me know if you try it and and what alterations you made to the recipe!
Servings: 6
Equipment
- Crockpot
Ingredients
- 1 bag Frozen Fash Brown Potatoes Southern Style
- 32 oz Chicken broth/stock
- 10.5 oz cream of chicken soup (one can)
- 1 Yellow Onion
- 1 tbsp Butter
- 1 tbsp Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Dried Basil
- 1/4 tsp Dried Tyme
- 8 oz Cream Cheese Soften
- 1 cup Cheddar Cheese Graded
- Bacon Bits
- Green Onions
Instructions
- Saute finely chopped onion with butter and garlic.
- Add a liner to your crockpot.
- Combine Frozen Hashbrowns, Chicken Broth, Cream of Chicken Soup, Salt, Pepper, Basil, Tyme & Sauteed Onions.
- Stir and cook on high for 4 to 6 hours.
- Add softened cream cheese and grated cheddar cheese one hour before you serve. Stir.
- Before serving, taste and add additional seasoning as needed.
- Garnish with Bacon Bits, Cheddar cheese, and Green Onions
Notes
Don't forget to taste before serving. Season to taste!
Tried this recipe?Let us know how it was!
