Thursday, February 9, 2012

Crock Pot Potato Soup

     I have a love-hate relationship with Pinterest. Sometimes I just pin things that I see as I waste time on the computer research. And, sometimes I sit and pin, and pin, and pin...Well, you can see where this is going. I didn't know what I was missing until I saw it on Pinterest. My husband laughed when I told him this soup recipe was from the site...which he is starting to hate and he isn't even a member. He said it's funny how our lives have changed as a result of social networking sites.
    Anyway, on to the recipe. My mom actually found this recipe and printed it out. I saw it when we were down there last week, and bought the stuff to make it. When you see the ingredients you will think that is too easy to taste that good. And, if you are like me you will think, "Why didn't I think of using hashbrowns instead of chunks of potatoes in soup?" The person who posted the recipe originally claims it tastes better than the soup at Outback, but I've never had their potato soup so I wouldn't know. I know it's good. So good. Even J, who isn't usually a soup lover (especially a soup with no meat!), loved this soup.
     We enjoyed our soup with a hunk of Asiago Cheese Batard and a fruit salad.


1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!}
  • Put everything in the crock pot except the cream cheese! 
  • Cook 6-8 hours on low 
  • About an hour before serving, add the cream cheese. 
  • Top with cheese, green onions, sour cream, bacon bits, etc 
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