Slow Cooker Potato Soup

Fall weather is officially here in Northern Ohio. All week the high has been in the 50's. When the weather gets cold I crave soups and use my crock pot a lot more. My girlfriend Heather over at Heather's So Called Life, raves about her Slow Cooker Potato Soup. I just had to try it. In true Adrienne fashion I don't follow a recipe very well, and tweak it to make it my own. I love flavor and seasoning.

Slow Cooker Potato Soup

1 32oz bag of frozen shredded hash browns
1 32oz box of chicken broth
1 10oz can of cream of chicken soup
1 8oz package cream cheese (not fat free)
1 1/2 cups shredded sharp cheddar (not fat free)
1 tsp rosemary
2 Tbsp garlic powder
2 Tbsp onion powder
Salt and Pepper to taste

1- Combine hash browns, chicken broth, cream of chicken soup, cream cheese, and sharp cheddar.
2- Stir in all seasoning. 
3- Cook on low for 6- 8 hours. 
4- One hour before cook time is done stir and break up cream cheese. 
5- Taste and adjust seasoning to your preference.
6- Serve.
7- Enjoy 

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  1. We love Potato Soup and your recipe looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
    Miz Helen

  2. Hey new friend! Thank you for finding our soup recipe swap and link-up and joining us. I would never have thought of using hashbrowns in potato soup. That is a great idea. I generally have all of these ingredients on hand so this is a great recipe to have at the ready.

    My hubs is from Tipp City and is a huge Cincinnati Reds fan. We are heading up your way in December to see his parents and then down to Lexington, KY to see my mom. Hoping to see a little snow, too!

    Thanks for joining us.


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