Wednesday, October 13, 2010

{Recipe} Crockpot Potato Soup


A friend of mine shared this recipe at an exchange we had last year. It comes from Cindy Buban's My Three Best Recipes.

5 cups shredded frozen hash browns (1 bag)
1 cup onion, chopped
2 cups chicken broth
1 cup cream of chicken
1 cup cream of mushroom
2 cups milk
1/2 tsp salt
1/2 tsp pepper

Separate hash browns into crockpot (sometimes they are stuck together from being frozen). Add chopped onion. Combine remaining ingredients and pour into crockpot. Add 1 cup water and stir well. Cook on low for 6 hours or high for 4 hours. Add more water if needed. Top with cheese and bacon bits and serve.

Thanks for sharing, Lyndsey!! Our family loved this! Perfect for the fall evenings we are having now.

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6 comments:

  1. I'm definitely going to try this. I love potato soup. Thanks for sharing...now I'm hungry!

    ReplyDelete
  2. Can you substitute real potatoes instead of frozen hash browns? Same cook time?

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    Replies
    1. I used real potatoes instead of the frozen hash browns. I just cooked ot until the potatoes were nice and tender. I would say about 30 minutes or so.

      Delete
  3. Was OK, overall tasted like Campbell's soup from a can

    ReplyDelete
    Replies
    1. good to know, i think i'll pass on trying this one.

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  4. WOW! This sounds so good for a cold night's hot supper!

    ReplyDelete

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