Yep, pulling out my faithful crock pot again.
Doug adores potato soup because it’s cream & carbs & fat & then you get to smother it in bacon & cheese. (let’s be serious – I love the shit out of it, too.) I’ve tried several potato soup recipes in the past & all of them have fallen short – not enough taste, or texture, or cream. Which means that if we want potato soup, we go out to dinner. Then my friend Sarah was like, “I HAVE THIS BALLS-AWESOME RECIPE” & I was doubtful but I gave it a whirl.
It was yummy. Perfect for a cold, rainy November night. Not to mention that it had been cooking all day which meant a) the house smelled delicious & b) the only thing I had to do when I got home was toss in the cream cheese & wait an hour.
(Rumor has it that it is an adaptation of a Paula Deen recipe.) Here’s what you’ll need…
- 30 oz. bag of frozen hash browns (we used the shredded Orida kind)
- 1 regular can of cream of chicken soup
- 48 oz carton of chicken broth
- 1 diced onion (I used half of an onion – it just depends on how onion-y you are feeling)
- 1 tsp black pepper (I used a little more – more like 2 tsp)
- 1 block of regular cream cheese (do not use fat free. just don’t. it won’t melt.)
Toss everything in your crockpot EXCEPT the cream cheese. Cook on low for 6-8 hours. One hour before you’re ready to eat, toss in the cream cheese. Let it melt & stir it in.
Serve with bacon, chives, cheese…whatever you like. I serve with a salad on the side & this soup would be delicious in a sourdough bread bowl.
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warm cream cheese creeps me out but for this, i might just try it.
This sounds so unhealthy, but totally yummy! Can’t wait to try:-)
I found this exact recipe on Pinterest about a year ago, and it has earned a place in the standard dinner rotation. It’s fabulous!
I got this off pinterest last fall also! I make it often!
I have this exact recipe from a Paula deen cookbook — it is really good ! A tip if you want to make it a bit healthier– you are right on fat free cream cheese but I have found that if you let neufchâtel ( like 1/3 less fat or something) soften either on stove or in microwave before adding , it works really well too.
Zuh… You had me at “toss in the cream cheese”.
What happens to the shredded hash browns? You don’t have to put it on a blender???
I have this recipe too, love it! I use the Potatoes O’Brien with peppers and onion, mainly because I don’t feel like cutting up onions… Also, I have made it in sourdough bread bowls, AMAZING!!!
It sounds so yummy and tempting… A nice combination of ingredients I can find in the fridge right now. Can’t wait to try it.
Oh…it’s going down. This is so being prepared this weekend.
i really like this for potato soup in the crockpot
http://www.myrecipes.com/recipe/hearty-potato-soup-10000000257359/
made this today (but tweaked a bit to make it vegetarian) & loved it! thanks for sharing – it will definitely be finding its way into our regular rotation.
I made this over the weekend. Loved it!!! My family went crazy for it too. Great recipe. Thanks so much for sharing
~Liz
What would happen if you used chopped up russet potatoes instead of hash browns? (because that’s what’s in my pantry and I want to make it tonight without going to the store ha!)
I think you’d just have to cook a shorter amount of time since it’s not frozen!
Made this tonight. So good!
How many will this serve?
Making this tomorrow! Just adding some minced garlic and corn
I am making this for work, AT work, so I won’t have 6-8 hours. Should I defrost my hashbrowns the night before, or could I make this on high? I will have about 4 hours to cook…
Thanks for your help!
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