Couponing for the Rest of Us

Crockpot Potato Soup Recipe (Cheesy & EASY!)

crockpot-potato-soup

Jamie here!  I love potato soup and I love using my crockpot – which is why this Crockpot Potato Soup recipe is in such heavy rotation at my house all winter.  Not that anyone’s complaining!  It’s loaded with flavor (and cheese) – so the kids love it.  But it’s also loaded with secret veggies, which I love (a whole bag of shredded carrots goes completely unnoticed by my picky eaters).

Now I’ve posted this Easy Cheesy potato soup recipe before with a crockpot version tacked on as an afterthought.  I thought I’d highlight the Crockpot Potato soup version all on it’s own since it seems to be more sought after. :)

Here’s my go-to, tried and true, never fail recipe for Crockpot Potato Soup:

Ingredients:

  • 32 oz Frozen Hashbrown Potatoes
    (or 4 large baking potatoes cubed into small pieces)
  • 4 Cups Chicken Broth (You can use Chicken boullion)
  • 8 oz Velveeta, Cubed
  • 1/2 Onion, Diced
  • 1/2 tsp Minced Garlic
  • 1/2 tsp Pepper
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1 1/2 Cups Milk
  • 3-5 Shredded Carrots (Optional, diced celery)

Directions:

Put all the solid ingredients, including boullion cubes, into your crockpot. Pour the water and cream soups over the top, and set it on High for 4 Hours, or Low for 6-8. SO EASY!!  Top with Shredded Cheese, Bacon bits, Sour Cream, Ritz Crackers.

 

Crockpot Potato Soup Recipe (Cheesy and EASY!)

Crockpot Potato Soup Recipe (Cheesy and EASY!)

Ingredients

  • 32 oz Frozen Hashbrown Potatoes (OR 4 LARGE baking potatoes, cubed)
  • 4 Cups Chicken Broth (You can use Chicken boullion)
  • 8 oz Velveeta, Cubed
  • 1/2 Onion, Diced
  • 1/2 tsp minced Garlic
  • 1 Can Cream of Chicken
  • 1 Can Cream of Mushroom or Celery
  • 1 1/2 Cups Milk
  • 3 - 5 Shredded Carrots
  • Optional: Pepper
  • Toppings: Shredded Cheese, Bacon bits, Sour Cream, Ritz Crackers

Instructions

  1. Place all solid ingredients in the crock pot
  2. Pour milk and cream soups over top
  3. Cook on high 4 hours, or low for 6-8 hours,
  4. To serve – Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)
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