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I used to have one but can't find it.? thanks, Maureen
Posted by: fudgepop Posted on: 12/20/2003 2:10:49 PM #R2694602 I have a good recipe for potato soup, it can be made on the stove or in the crock pot.Potato Soup1 32 oz. frozen hash browns1 cup chopped onions1 14 oz. can chicken broth3 cups water1 can cream of celery soup, undiluted1 can cream of chicken soup, undiluted2 cups milksalt & pepper to tasteCombine frozen hash browns, onions, broth, & water in a big pot. Bring to a boil, reduce & simmer for 30 minutes. Then stir in soups & milk, salt & pepper. Heat through until soups are dissolved well. Crockpot-Start with hash browns, onions, broth, and water. Cook 4 hours on low. Then add soups and milk, salt and pepper to taste. Cook for another3-4 hours on low.My family really loves this soup. It doesn't last long at my house.
I tried this one recently, and it was very good. It's a keeper for me and I will be making it again. ~Carolyn
Jane’s Potato Soup
(From Jan/Feb Paula Deen’s magazine)
1 (30 oz.) bag frozen has-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
½ c. chopped onion
1/3 t. ground black pepper
1 (8 oz.) package cream cheese, softened
Garnish: minced green onion
In a 6 quart electric slow cooker, combine potatoes, broth, soup, onion, and pepper. Cover, and cook on low for 5 hours. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. Garnish with green onion, if desired.
OkBoomerSooner...you had me at cream cheese WOW!!! That sounds so good! Thank you:)
Thank you so much, copied both of these recipes and will try them. DH bought several bags of hash browns and I though this would be a good way to use them beside frying.
There is one in Paula Deen's magazine and probably on her web made with hash browns and it is great!
We love this!
12 servings6 c water*7 tsp chicken bouillon granules (I sub chicken broth with a little bouillon added)2 pkgs. (8 oz) cream cheese, cubed1 pkg (30 oz) frozen cubed hash browns potatoes, thawed1-1/2 c cubed, fully cooked ham1/2 c chopped onions1 tsp garlic powder1 tsp dill weed
Debster, I'm sure this recipe had to pass Paula Deen's taste test if it was in her magazine, and you know it would have to have either cream cheese or butter. :) That's what makes this one sooo good.
This one is my sisters that she concocted after many tries. It is SO good!
Theresa's Crockpot Loaded Potato Soup
7 cups chicken broth
8 cups of diced potatoes
1 tsp salt
1 tsp pepper
3 cups onions, FINELY chopped
3 cups celery, FINELY chopped
1 stick butter
2 cups heavy cream
2 lbs bacon, fried crisp and crumbled
8 oz Colby cheese, shredded
8 oz Montery Jack, shredded
8 oz Sharp Cheddar, shredded
16 oz Velvetta, cubed
2 lb bag of Ore Ida Southern Style Hashbrowns, thawed in the refrigerator overnight
Salt and Pepper to taste
Place chicken broth, diced potatoes, salt and pepper in large pot. Boil until potatoes are tender. Do not drain.
In separate skillet, saute onions and celery in butter until tender. Mix half the onions and celery in the potatoes and broth.
In batches, blend this until smooth. (She didn't say, but you could most likely use your immersion blender here if you had one)
Place in Crockpot. Add remaining onions and celery, heavy cream, bacon and cheeses. Stir until cheese is melted. Add hash
browns and salt and pepper to taste. Cook on high for 2 to 4 hours until hashbrowns are done.
Serve with extra bacon and cheese on top if desired (I actually think it's fine without...that would be really guilding the lily!)
Thanks we all enjoy potatoe soup.. missed this one on the first go around... bdett
Here's one more, I have made this severl times and we like it really well.
3/4 lb velveeta
1 - wlb bag frozen hash browns
1 1/2 cans of chicken broth (may need all of it as this soup is pretty thick)
1/2 stick butter
4 oz. sour cream ( can use more if desired)
I make mine in the slow cooker-put all ingredients in at once-stirring ocassionally, when ready to serve top with bacon bits and green onion.
I have taken this to soup and sandwich gatherings and it is usually all gone. Amount of cheese can also be adjusted if you desire but I always use at least the 3/4 lb.
I hope you like it if you decide to try this one.
you guys are fantastic thank so much for so many great variations.
Annmarie. could yours be finished in a crockpot??
Jilliebean's recipe is very good, I have made it several times since she posted it. Thanks Jilliebean.
Susan-Serving as a Taste Of Home Field Editor since 2009
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