Potato Soup

Potato Soup

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  • Prep Time


  • Total Time


  • Servings



  • 30 oz bag of frozen, shredded hash browns

  • 32 oz container of chicken broth. Veggie broth works fine too

  • 1

    can cream of chicken soup

  • ½

    cup onion, chopped

  • ½

    tsp pepper

  • ¼

    tsp garlic powder

  • 8

    oz cream cheese (not fat free, it wont melt in)


1. In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it. Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted. This is great with toppings of cheese, bacon, green onions, and sour cream *note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time


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