Hash Brown Potato Soup Crock Pot Recipes

POTATO SOUP WITH HASH BROWNS

Potato Soup with Hash Browns image

Baked potato soup made with hash browns, great for cold weather! I serve it in a bread bowl if I have the frozen bread dough handy and raised. Bread bowl made from Rhodes® frozen bread dough.

Provided by nsupanda

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 3h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 (28 ounce) package frozen hash brown potatoes, thawed
42 ounces chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 large potato, peeled and diced
½ cup chopped onion
½ teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened
⅓ cup shredded Cheddar cheese, or to taste
2 tablespoons bacon bits, or to taste
2 tablespoons sliced green onions, or to taste

Steps:

Put hash browns, chicken broth, soup, potato, onion, and pepper in a slow cooker.
Cover and cook on Low until diced potatoes are tender and soup is hot, 3 to 5 hours.
Drop in softened cream cheese; use a whisk to get it all melted and mixed in.
Garnish with Cheddar cheese, bacon bits, and green onions.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 41.4 g, Cholesterol 59.8 mg, Fat 27.7 g, Fiber 3.6 g, Protein 12 g, SaturatedFat 14 g, Sodium 1567.5 mg, Sugar 2.5 g

HASH BROWN POTATO SOUP (CROCK POT)

Hash Brown Potato Soup (Crock Pot) image

I've always prepared potato soup the hard way and it took forever to make - but it was darn good when it was done. HOWEVER, I found this recipe on PINTEREST and it is delicious and so very easy! So, I'm tossing the old recipe and using this new one. I bet if you try it, you'll use it all the time, too!! :)

Provided by Diane Springs

Categories Cream Soups

Time 4h30m

Number Of Ingredients 9

Ingredients

1 32 oz. bag of orida hash browns
1 32 oz. chicken broth
2 clove garlic, minced (or 1 tsp. garlic powder)
2 Tbsp onion flakes (or 1 tsp. onion powder)
1 tsp beef bouillon granuiles
2 c shredded super sharp cheese (not low fat)
1 1/2 c half and half or heavy whipping cream
3 Tbsp flour (level - not heaped)
bacon, cheese or sour cream for topping

Steps:

1. Turn crockpot on high. Put your hash browns (southern style, not the shredded style) in first. Sprinkle garlic and onion powder and beef bouillon granules on top. Pour chicken broth on it. Stir. Pour cheese on top of it and DO NOT STIR! If you turn your crockpot on at noon, your soup will be ready to thicken at 5PM!
2. After at least 5 hours of cooking on HIGH (that's counted as soon as you turn on your crockpot because it takes a little while to get hot), you'll need to thicken your soup. To do that...... Mix Half and Half with the flour and blend well - I use a shaker so it's really mixed good. Pour into your soup mixture and stir together easily - you don't want to smash all your cubes of potatoes. Take the "crock" out of the "pot" and salt and pepper to taste. I never have to salt it if I use bouillon. Be careful that it doesn't burn after you've added your cream mixture.
3. When you're ready to serve, garnish with bacon, cheese and sour cream, if desired. I did not want to garnish it, but I did want the taste of bacon in this soup, so I used a teaspoon of TASTEFULLY SIMPLE's BACON BACON and it was heavenly.
4. I serve with hot corn bread and sweet iced tea. Garlic bread would be nice, too. I'm not kidding here, this soup is to die for and SO easy!

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