Thursday, March 3, 2016

Potato Cheese Soup

Here is a "Souper" easy Crockpot Soup for a cold day. I love potato cheese soup, I could eat it every day and be happy. I found this recipe and modified it to my liking. 

  • 1 bag of Ore-Ida Diced hash browns
  • 4 cups of chicken Broth
  • 1 box/can of Condensed Cream of Chicken soup (I used Pacific Brand)
  • 1 cup shredded Sharp Cheddar Cheese
  • 1 container of cream cheese
  • 1tsp of McCormick's Bacon Chive seasoning
  • 2 tsps of corn starch (Optional)

  1. Pop the bag of diced hash browns in the crockpot.
  2. Add the chicken broth and condense chicken soup to the pot and turn on High.
  3. Add in the McComick's Bacon Chive seasoning.
  4. Cook in the crockpot on High for 3 hours.
  5. At 3 hours add slices of the cream cheese and 1 cup of shredded cheddar cheese to the mixture and mix well.
    1. Set timer for 1 hour and stir every 20 minutes
  6. If after 1 more hour the soup is not to the desired thickness, add in 2 tsps of corn starch and let it cook for 20 more minutes. 
  7. Once to the desired thickness you can serve. It's up to you if you want to garnish with any chives, or extra cheese. 

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