Our Take: We made this yesterday, and we have plenty of leftovers for supper tonight. It was fabulous! We put ours in a dutch oven and cooked it on the stove top for four hours, and then we added the cream for thirty minutes. We added crumbled bacon with shredded cheese to go with the green onion on top. We also used squared, southern style hash browns. This is a great and simple soup recipe! Freeze in bags or freezer safe container for quick meals.
Laura Browe from Twirl posted this recipe.
http://worthyoftheprize.blogspot.com/2012/10/paula-deen-easy-crock-pot-potato-soup.html
Instructions:
1 bag frozen hash brown potatoes--we used squared, southern style potatoes--30 ounces
2 cans low sodium chicken broth--28 ounces total
1 can cream of chicken soup--10.75 ounces
1/2 chopped onion
As much black pepper as you like
1 package of cream cheese--8 ounces
Garnish with chopped green onions, crumbled bacon and shredded cheese
Directions:
1 bag frozen hash brown potatoes--we used squared, southern style potatoes--30 ounces
2 cans low sodium chicken broth--28 ounces total
1 can cream of chicken soup--10.75 ounces
1/2 chopped onion
As much black pepper as you like
1 package of cream cheese--8 ounces
Garnish with chopped green onions, crumbled bacon and shredded cheese
Directions:
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.
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