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Earl's crockpot potato soup



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Rate this recipe 4.5/5 (18 Votes)


  • 1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
  • 2 (14 oz.) cans chicken broth
  • 1 (10.75 oz.) can cream of chicken soup (or S.O.S mix)
  • 1/2 cup chopped onion
  • 1/3 tsp. ground black pepper
  • 1.5 cups greek yogurt
  • Garnish: minced green onion


Adapted from


Step 1

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in greek yogurt, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

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