This Creamy Potato Soup couldn’t be any easier. It’s cooked all day in the slow cooker and is great for a cold day. It’s versatile – add broccoli or ham to give it a twist.
I’m not handling this cold weather gracefully. I know my husband (and in-laws) dreams that someday we will move to Colorado but I really don’t know if I can do cold weather. Like really. Today it was 39 degrees here in Florida and I wanted to huddle in a ball and do nothing all day. Is that normal? Or are some people invigorated by the cold weather? I braved the cold during my college years and I don’t think I took off my pea coat the entire four years. This Creamy Potato Soup has a really high taste to effort ratio. You literally throw all of the ingredients in and walk away. If you’re someone who gets scared from the one cream of chicken soup in this than you can make this Creamy Ham and Potato Soup. It’s great too. Then if you’re a mean mom like me you’ll make your kids stir in some steamed broccoli. They actually didn’t mind at all.
Supposedly this is a Paula Deen recipe but I could not find the original recipe anywhere but I saw this at Worthy of the Prize. Enjoy!
- 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)
- 2 (14 oz.) cans chicken broth (see Note)
- 1 (10.75 oz.) can cream of chicken soup
- ½ cup chopped onion
- ¼ teaspoon ground black pepper (more to taste)
- 1 (8oz) package cream cheese (softened)
- Optional Toppings: cheese, bacon, sliced green onions
- In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
- Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
- Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
- Top with cheese, bacon, or sliced green onions if desired.
Source: Paula Deen via Worthy of the Prize