From the kitchen of Lisa Boysel, AJCA Herd Services Assistant
Course Soup
Keyword Potato Soup, Soup
Equipment
Slow cooker
Ingredients
1Bag of frozen hashbrown potaotes 30 oz., cubed
2Cans of chicken broth14 oz. each
½cupOnionchopped
¼tspGround black peppermore to taste
1Cream cheese package8 oz., softened
Optional Toppings: Cheese, bacon, sliced green onions
Instructions
In a crockpot or slow cooker, combine the potatoes, chicken broth, soup, onion and pepper.
Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks, you need to cook it longer. They will start falling apart when they're ready.
Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until fully combined.
Top with cheese, bacon or sliced green onions if desired.
Notes
The soup is thick and creamy. If you would like to thin the consistency, add more broth or milk until desired.