Slow Cooker Creamy Potato & Corn Soup
Easy to make, and perfect comfort food!
Equipment
- slow cooker
- instant pot
Ingredients
- 1 bag 30 oz. frozen hash browns, diced or shredded
- 3 ears corn or 2 cups corn kernels
- 3 cups chicken broth
- 1 can Cream of Corn soup or any creamed soup
- 1/2 large onion, diced
- 1 cup chopped celery
- 8 oz cream cheese use full fat for best results
- 1 cup 4 oz, grated cheddar I used Kraft Creamy Melt Triple Cheddar
- 1 Tbsp unsalted butter
- salt and pepper
- 1/2 tsp garlic powder
Optional Garnishes
- 4 slices cooked crisp bacon
- chopped green onions
- grated cheddar
Instructions
- Turn slow cooker to high and add butter. When butter starts to melt, add onions and celery, stir and cover.
- Let onions and celery cook for 1 hour, stirring once or twice, keeping slow cooker covered
- After 1 hour, reduce heat to low, add corn and potatoes
- Season vegetables with salt & pepper and a dash of garlic powder
- Combine broth with creamed soup and pour over vegetables and potatoes. Stir well and cover
- Cook on low for 6-7 hours
- Cube cream cheese and add it to soup along with grated cheddar. Stir and cover
- Let soup cook 1 more hour. Puree soup with an immersion blender for a smoother soup if desired
- Garnish soup with crispy bacon, chopped scallions or grated cheddar if desired.
Notes
You can make this in an instant pot too, use the saute function for the onions and celery then switch it to slow cook and proceed with the recipe