This potato soup is so easy and simple, I’m almost embarrassed to add it to my blog. But the point of my blog is to share what I really cook (as long as I think it’s good), whether it’s easy or not! I’m a busy Mom just like many of you and some nights it’s just tougher to put together an involved meal (or some nights, I’m just burned out in the kitchen). My kids love this soup and I make it multiple times throughout the fall and winter. Crock pots are so helpful when you have a jammed packed day and night; they give you the ability to have a home cooked meal instead of the last minute fast food drive through on the way home from a busy day! The most time consuming part of this recipe is cutting the onion. If that tells you anything, this recipe will take you five minutes to prep in the morning and it will cook all day long in the crock pot. Keep it healthier by using reduced fat and reduced sodium ingredients. Serve with a salad or veggie tray.
Easy Crock Pot Potato Soup (Serves 6)
1 30 oz bag frozen shredded potatoes
1/2 – 1 onion, diced
1 can cream of chicken soup (can be reduced fat)
48 oz. chicken broth (can be reduced fat or low sodium)
1/2 tsp pepper
1 8 oz. block cream cheese (can be 1/3 less fat, but not fat free b/c it won’t melt)
Toppings: bacon crumbles, shredded cheddar cheese, green onions
In crock pot combine shredded potatoes, onion, cream of chicken soup, chicken broth and pepper. Cook on low for 6-7 hours. During last hour of cooking, add cream cheese. Salt and pepper to taste. Top with crumbled bacon, shredded cheddar cheese and green onions. Or you can add 1-2 cups of cheddar cheese at the end to make it a cheesy potato soup (throw some cooked broccoli in and you’ll have potato broccoli cheese soup).
*This recipe can be found all over the internet and multiple Pinterest pins so I’m at a loss to credit any one person or site for this one!