My friend Cara over at Pearls and Handcuffs makes this ridiculously amazing and simple soup…in fact today, I’m not even going to show you my pics, I’m going to show you hers (it’s that simple that I didn’t even bother taking my own pictures!).
I whip this up in my slow cooker all the time (and sometimes, I’ll brown one pound of Owens sausage up first and put that in too…sausage always makes a good addition to potato soup!).
Here are your ingredients…
And here is your finished soup…
Make this soup! Like TODAY! You will love it!
1 pound of ground sausage, browned (optional)
1 (30 oz) bag of frozen, shredded hash browns
3 (14 oz) cans of chicken broth
1 can cream of chicken soup
1 onion, chopped
A little salt and pepper
1 (8 oz) package of cream cheese (do not use fat-free because it won’t melt!)
Shredded cheddar cheese and/or chopped green onions to garnish
In your slow cooker, add in your sausage (optional), hash browns, broth, soup, onion and a pinch of S&P. Cook on low 6 to 8 hours or on high 3 to 4 hours. About an hour before serving, add in your cream cheese, cover soup back up and keep heating.
Give the soup one big stir before ladling it into bowls and garnishing.
Such a yummy potato soup!