Any recipe I have has to feed 6 people, which includes 1 teenager. If you are feeding less, you may want to half the recipe or freeze half of it for another meal.
Easy Crockpot Potato Soup
2 (30 oz.) bags frozen hashbrown potatoes
4 (14 oz.) cans chicken broth or 6 c. homemade stock (I usually buy organic, free range low sodium chicken broth at Aldi)
1 (10.75 oz.) can cream of chicken soup
1 (10.75 oz.) can cream of celery soup
1 c chopped onion
2/3 tsp. ground black pepper
2 (8oz) packages cream cheese (softened)
Garnish: minced green onion (optional)
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover and cook on low for 5 hours. Or cook on high for approximately 3 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion. (optional) Can also garnish with grated cheese and/or bacon.
Easy Crockpot Potato Soup
2 (30 oz.) bags frozen hashbrown potatoes
4 (14 oz.) cans chicken broth or 6 c. homemade stock (I usually buy organic, free range low sodium chicken broth at Aldi)
1 (10.75 oz.) can cream of chicken soup
1 (10.75 oz.) can cream of celery soup
1 c chopped onion
2/3 tsp. ground black pepper
2 (8oz) packages cream cheese (softened)
Garnish: minced green onion (optional)
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover and cook on low for 5 hours. Or cook on high for approximately 3 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion. (optional) Can also garnish with grated cheese and/or bacon.
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