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Potato Soup


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Rate this recipe 4/5 (1 Votes)


  • 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
  • 1/2 cup onion, chopped
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 8 oz cream cheese (not fat free, it wont melt in)



Step 1

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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