Potato Soup (in the Crockpot)

 

Adam and I both LOVE potato soup, so when I saw there was a recipe that I could freeze and then dump into the crockpot I was all over it! It ended up being so good, both of us liked it, so it has officially made it into the keeper pile!

Ingredients:

30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth. Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)

 

Directions:

Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.

 

If you are making this and freezing it to use at a later date, jus combine all the ingredients in a freezer bag, except for the cream cheese since it will not freeze well. The day you want to eat it, just dump the bag’s contents into the crockpot and cook as the directions indicate.

 

It was super creamy and Adam even enjoyed it as leftovers (which is saying something!) We serve it with cheese and bacon.