As the weather turns colder, I’m always looking for recipes that are filling, warm and easy to put together. Using just six ingredients, this Crockpot Potato Soup from Worthy of the Prize is a winner. I love changing it up by adding different toppings, like bacon, cheese, sour cream and green onions.
- 1 bag of frozen hashbrown potatoes
- 1 can cream of chicken soup (I have used celery, mushroom, or onion in the past as well)
- 2 cans chicken broth
- ½ cup chopped onion
- Dash of ground black pepper
- 1 package of cream cheese (8 ounce, softened)
The steps are pretty simple. Finely dice your onion. Combine all of the ingredients except the cream cheese and pour into the crockpot. Cook on low for five hours. Add cream cheese and combine. Heat for another 30 minutes. Depending on your preference, I like to blend my soup in a blender to obtain a thick, creamy consistency. If you choose not to blend, your soup will have bigger chunks of potato, but the consistency will generally be the same.
Set it, forget it, eat it! This soup comes together quickly and you most likely have most of the ingredients in your cabinet already. I love pairing this recipe with paninis, fresh bread, or even passing along to someone else as a homemade meal. This pin was definitely worth it and because it’s so simple, it makes its way into my regular dinner rotation throughout the winter months.
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