Scrolling through Facebook recently I came across one of those quick recipe videos....you know the ones where they go through the steps in 30 seconds or less. It was for potato soup in the crockpot. It looked easy and delicious. Two of my favorite things! The only thing is, it looked sooo thick! So after reading through some comments I decided to 'tweak' the recipe in true Jennifer fashion. I also wanted to stretch it to feed 8 instead of 6. I was so impressed with how it turned out I wanted to share before I gobbled it up!
Crockpot Baked Potato Soup
adapted from 12 Tomatoes
Serves 8
Ingredients:
1 32 oz cubed frozen hash browns
1 32 oz box low sodium chicken broth
1 16 oz box low sodium chicken broth
1 10 oz can cream of onion soup
1 8 oz cream cheese
1 package precooked bacon, chopped
salt and pepper
shredded cheese for garnish
optional garnishes: chopped green onion or chives, more bacon
Make It:
Place hash browns, chicken broth, soup, and bacon in crockpot. Stir together. Season with salt and pepper.
Cook on low for 7 hours.
Once the soup gets nice and hot and bubbling, cube the cream cheese and stir in. After an hour, stir to make sure the cream cheese is incorporated.
Garnish with cheese and enjoy the yumminess!
*Notes: I had a little trouble with the cream cheese melting through so next time I make it, I may put it in at the half way point. I had started it early before going to school/work so by the time I got home it had been 7 hours already, then I mixed the cream cheese in. It was still sooo good! And so easy!! I served 8 and had just about 1 serving left over perfect for lunch today!
And as you can see....I like lots of cheese!!
Here's to curl up and have some yummy soup weather!
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