I love potatoes. Baked, fried, mashed… it doesn’t matter how you make them I’ll eat them. One of my favorite ways to eat potatoes in the fall and winter months is in soup.
There are plenty of potato soup recipes out there and I’ve combined parts of several of them to create what I think is the perfect potato soup.
It’s perfect because it tastes great, is super creamy, and is so simple to make. Just throw a few things in the crockpot in the morning and you’ll have a delicious meal for supper.
This is one recipe every member of my family loves.
Perfect Crockpot Potato Soup
Here’s what you’ll need:
1 – 26 to 30 oz. bag of frozen, shredded hash browns
1 – 32 oz. container of chicken broth
1 – 26 oz. can of cream of chicken soup
1/2 cup sour cream (light or fat free is fine)
1½ tbsp parsley flakes
¼ tsp ground pepper
1 tsp onion powder
1 tsp dried minced garlic
1 – 8 oz. brick of cream cheese (low fat or fat free is fine)
Cooked & crumbled bacon or a pound of cooked meat like ham chunks, ground pork, or hamburger.
In the crockpot whisk together the broth, soup, sour cream, and spices. Then stir in the hash browns. No need to thaw them out. If you’re adding meat stir it in now.
Put the lid on your crockpot, make sure it’s plugged in, and cook on low for 6-8 hours or high for 4-6.
About a half hour or so before it’s time to dish up soften and stir in the cream cheese.
To serve you can garnish with shredded cheese, crumbled bacon, and chives.
We’ve made this with chunks of leftover smoked pork tenderloin and the flavor was amazing! Ham is also great in it. Recently we made it with a pound of browned, ground pork and liked that as well.
If you don’t have meat to add don’t worry. It tastes great without it.
Sometime I’m thinking of adding diced onion, ham, and frozen corn to make it into a corn chowder.
What tweaks would you make to this recipe to make it your own?