Recipe Box, Easy Slow Cooker Potato Soup

the Painted Apron

2 years ago

Thoughts of St. Patrick’s Day inspired me to make a potato soup

This is perfect for busy week nights

which are Tuesdays and Thursdays at our house

Big E has lacrosse practice from 6-7:30 pm,

right in the middle of dinner hour

Something made in the crock pot is perfect

Super Teen and I can have dinner when we want to

and Big E and HHjr can have it when

they get back from practice at 8pm

It’s quick to put together,

frozen Shredded Hash Browns, greater sharp cheddar cheese,

Cream of Chicken Soup, Ranch Seasoning and chicken broth~

You don’t even have to thaw the potatoes!

Put the broth and potatoes in a sprayed 6 quart slow cooker

I use chicken broth concentrate,

it is much less expensive than boxed or canned chicken broth

and it only takes up a tiny space in the refrigerator

One 12 oz. bottle makes 28 cups of broth!

Add Ranch Seasoning and Cream of Chicken Soup

1 hour before serving give it a stir

Cut cream cheese into smaller blocks and add to soup

Add the grated cheddar

Stir again and replace the cover and let it cook one more hour

Blend with an Immersion Blender or whisk

for a smoother soup if desired

I only did this for a few seconds,

to break down the cream cheese a little more

and still leave the soup with some texture

Garnish soup with more grated cheddar cheese

You can also garnish the soup with crumbled bacon

or chopped green onions or a combination

I served our soup with Sister Shubert’s Sausage pinwheels

Everybody loved it!

Easy Slow Cooker Potato Soup

This is so easy and so good, frozen hash browns, chicken broth, Ranch seasoning, Cream of Chicken soup, cream cheese and grated cheddar, cooked low and slow for 8 hours. It's very kid friendly and comes together in minutes

Course Main Course, slow cooker, Soup

Cuisine American

Keyword easy soup, family friendly soup, hash brown potato soup, hashbrown potatoes, potato soup, slow cooker soup

Prep Time 10

Cook Time 8

Servings 8

Equipment

6 quart slow cooker

Ingredients

1 bag 30 oz., frozen shredded hash brown potatoes
5 cups chicken broth
2 Tbsp Ranch seasoning
1 can 10 oz., Cream of Chicken Soup
8 oz cream cheese
2 1/2 cups shredded sharp cheddar cheese

Instructions

Put broth and frozen potatoes in slow cooker
Add Ranch seasoning and Cream of Chicken Soup
Cover and set to low heat
1 hour before serving, stir soup, and cut the cream cheese into cubes and add it to soup
Add 2 cups of grated cheddar, reserving the rest for garnish
Continue to cook for another hour, then stir again. If you want a smoother soup, use an immersion blender or whisk until desired consistency is obtained
Ladle soup into bowls and garnish with reserved grated cheese*
Serve soup with a tasty roll, biscuit or garlic bread