Thursday, January 12, 2017

Try It Thursday: Crock-pot Baked Potato Soup



Happy Thursday! Are you ready for another cozy meal that's crazy easy to make? I present to you, Crock-pot Baked Potato Soup! I found this recipe from Cara at Pearls, Handcuffs, and Happy Hour a few years back, and it's been on heavy rotation in our house whenever it's cold outside. We've added some garlic powder and more onion to the recipe that Cara shared, and it's comfort in a bowl!

Ingredients:
* 1 bag of frozen hash browns 
* 42 ounces of chicken broth
* 1 can cream of chicken soup
* 1 small yellow onion, diced
* Garlic powder to taste
* Pepper to taste
* 1 block of cream cheese, softened (not fat-free)

Directions: 
* Put all ingredients except the cream cheese into your Crock-pot. Stir together and heat on low for 6-8 hours.


* When you have an hour left before serving, spoon in softened cream cheese and stir the soup.


* Continue to heat on low for another hour.


* I like to serve my soup with sour cream, shredded cheese, bacon crumbles, and green onions. This recipe will make approximately 6.5 - 7 cups of soup. I divide up the cooked soup to have for 2 nights of dinner.


I'll be back tomorrow with Friday Favorites! Make sure to link-up below with your favorite recipe of the week! See you soon!

5 comments:

  1. Whoa that looks and sounds really, really delicious and perfect for a chilly football watching party!!!

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  2. I used to make a recipe similar to this that I had forgotten about. This looks so yummy, especially all dolled up with the fixin's😉. Going on my list to try.😋

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    Replies
    1. This is when I wish I had an emulsifier. I love this soup, but I love how creamy La Madeleine's version is.

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    2. And I just realized I meant immersion blender not emulsifier!

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