(Pin This Recipe using the share bar at the bottom of the post)
I don’t know about you guys, but around Tennessee lately it’s been REALLY cold. The kind of cold that makes you want to fill your tummy with something warm… something cheesy… something loaded with delicious carbs… Well this is it!
I wanted to repost my favorite cheesy potato soup recipe – but also I’d like add that I made it recently in the my crockpot and it was DELICIOUS! So here’s the original recipe – and the new update for the slowcooker is under that.
Easy Cheesy Potato Soup
This simple but amazing easy cheesy potato soup recipe made enough to feed my family of 6 two bowls each, with leftovers for lunch tomorrow! My family told me it was the BEST soup I’d ever made – which I will chalk up to the fact that Velveeta was present. (Credit where credit is due)
The recipe below is the most basic – but I’ve added some optional extras you can use to make it even BETTER. (Like shredded carrots to give it a little vitamin kick)
- 32 oz Frozen Hashbrown Potatoes
- 4 Cups Chicken Broth (You can use Chicken boullion)
- 8 oz Velveeta, Cubed
- 1/2 Onion, Diced
- 1 Can Cream of Chicken
- 1 Can Cream of Mushroom or Celery
- 1 1/2 Cups Milk
- Optional Add-Ins: Minced Garlic, Pepper, Shredded Carrots
- Toppings: Shredded Cheese, Bacon bits, Sour Cream, Ritz Crackers
- Saute onion in 1 tbsp of butteron medium -high until transparent. (If you like garlic, add 1/2 tsp in as the onions are finishing up)
- Pour in 4 cups chicken broth or broth made with 4 cubes chicken boullion. Bring to a boil. (Add pepper if you like)
- Add frozen hasbrowns and bring to a boil. (I add 2 or 3 shredded carrots now as well)
- Add cream soups and milk and bring to a boil.
- Add Velveeta and turn down heat. Stir until melted.
- To serve – Top with shredded cheese, bacon bits, and sour cream if you like. Serve with Ritz crackers for extra crunch :)
For the crock-pot version I made – just dump all the solid ingredients, including boullion cubes, into your crockpot. Pour in the water and the cream soups, and set it on High for 4 Hours, or Low for 6-8. SO EASY!!
Things I would change about the crock-pot version:
1) I put my Velveeta in at the beginning, but I almost think it would’ve been wiser to melt it in the microwave and add it at the end (It stuck to the sides of the crockpot a little)
2) I would take out the stupid celery. I hate celery. I don’t know why I added it. I think I was in chicken noodle soup mode when I had that brainstorm. UGH! Anyway – it does make the picture look prettier
For a full honest-to-goodness post on the slow-cooker potato soup recipe – stay tuned because I’m putting it up tomorrow for our first edition of Slow Cooker Sunday!
And – like I said before – if potato soup is just not floating your boat – make sure to get 38 Soup & Stew recipes for FREE right here!