March 17, 2013

Crockpot Potato Soup- Take 2

I posted back in December that I was on the hunt for the perfect potato soup. I found another recipe on Pinterest and of course since I love potato soup I decided to give it a try. It was pretty similar to the recipe I tried before, but I liked this recipe much better. 

30 ounce bag of southern style hashbrowns
1 medium/large yellow onion, diced
64 ounces (8 cups) chicken broth
16 oz cream cheese, softened (I only used 8oz)
1 tablespoon seasoned salt 
optional garnishes: crumbled bacon, shredded cheese, green onions

Combine all ingredients except for the cream cheese in your crock pot. Cook on high for 6 hours or low for 10 hours. 

Put cream cheese in blender and fill with soup. Blend for about 30 seconds. 

Pour cream cheese mixture back into crock pot and mix well. 

Added some bacon and cheese. 

It was so good. This recipe filled the entire crock pot so I have 4 containers in the freezer. 


  1. Looks delicious! Thanks for sharing at my Pin Me Linky Party!

  2. Simple yet flavorful!

    Coming from Mix it up Monday! Visit me on my blog!

  3. Thanks for linking this to What'd You Do This Weekend., It looks awesome.,
    Have a good weekend,.


  4. Oh my yum! Featuring you this weekend :) THANK YOU for sharing on Sunday FUNday!

  5. We would love your recipe for Crockpot Potato Soup, it looks delicious! Thank you so much for sharing with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

  6. What a great recipe, perfect for a nice meal. Thanks for sharing at Sweet and Savoury Sundays, I'd love you to stop by this weekend and link up!

  7. Thanks for sharing this hearty soup with flavors to please everyone on foodie friday.