Aren’t crockpot meals just the best? I think I’ve shared before, but I won’t cook something if it has too many ingredients or too many steps. Anything that I can just mix all together and forget about for a while is right up my alley. I also love soup. I love it year-round, but especially during the colder months. Luke is not a soup person at all though—he’s so weird—so I usually make it when he won’t be home for dinner or when I can store it up for my lunches. This crockpot potato soup is my mom’s recipe. She legitimately makes it once, sometimes twice, a week (for herself only since my dad doesn’t eat it either… why are men like that haha?). I honestly don’t know what I like more, the taste or the ease of it. With only four main ingredients (and a few optional ones), this is something you can whip up with very little effort.
Crockpot Potato Soup:
- 1 block of cream cheese
- 1 bag of frozen hash-brown potatoes
- 1 carton of chicken broth
- 1 can of cream of chicken soup
- Shredded cheddar cheese (optional)
- Pour chicken broth, hash brown potatoes, and cream of chicken soup in crockpot. Stir and mix well. Add salt and pepper.
- Cover and cook for 4-6 hours (I usually do 4 hours on high or 6 hours on low).
- Add cream cheese for the last 45 minutes of cook time (soften cream cheese either by sitting out at room temp for a couple of hours or in the microwave for a few seconds before adding).
- Serve. Add salt and pepper to taste and shredded cheese if desired. Enjoy!
Bon appétit. xoxo.