Crockpot - Baked Potato Soup

Slow Cooker Cheesy Potato Soup

From Gaines Gang

What you need:

1 Bag 32oz frozen southern-style diced hash brown potatoes

½ Cup frozen chopped onion
1 medium stalk celery, diced {1/2 cup}
1 carton 32oz chicken broth
1 Cup water
3 Tablespoons Gold Medal all- purpose flour
1 Cup milk
1 bag {8oz} shredded American-cheddar cheese blend {2 Cups}
¼ bacon browned and crumbled
4 medium green onions

What to do: In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover, and cook on LOW for 6-8 hours.

In a small bowl, mix flour into milk; stir into potato mixture. Increase setting to HIGH. Cover, cook 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions.

Slow Cooker Baked Potato Soup
From A Year of Slow Cooking
--5 lbs potatoes, peeled and diced in 1 to 2-inch chunks
--1 teeny onion, diced
--4 cloves garlic, minced
--1 teaspoon seasoned salt
--1/2 teaspoon black pepper
--1/2 teaspoon red pepper
--2 quarts chicken broth
--2 (8-ounce) packages cream cheese, to add at the end
--crumbled bacon and green onion or chives as garnish (optional)

Use a 6 quart or larger slow cooker. Peel and dice the potatoes, and put them into the stoneware. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork-tender. You can use a potato masher to mash the potatoes in the soup, or a hand-held immersible blender.

After smashing the potatoes, crumble in both packages of cream cheese, and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is completely dissolved. Stir a few times during the 30 minutes.

Garnish with crumbled bacon, green onion or chives, and cheddar cheese.


EASY CROCKPOT POTATO SOUP
from Pearls, Handcuffs and Happy Hour

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!!!}

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!




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