Prep 15 mins
Cook 7 hrs
This soup is what I make for my family every Christmas Eve. I love using the crock pot, especially during the holidays. To cut down on time, I always use frozen hash browns- (diced, not shredded) for the 6 cups of potatoes. I've also added cheddar cheese along with the Velveeta cheese.This soup is delicious served in bread bowls.
- Combine all ingredients except milk and cheese in a large crock pot.
- Cover. Cook on low 7-8 hours, or until vegetables are tender.
- Stir in milk and cheese.
- Stir until the cheese melts.
- *Be sure crock pot is at least 5qt or more.
Very nice cheesy potato soup. I made this on top of the stove. The only kind of hash browns I had on hand were the hash brown patties so I broke those up in a fry pan and fried them nice and crispy. I took the onions, celery, and carrots threw them and the potatoes in a can of chicken broth and simmered for about 45 min. until the veggies were done. I did not use ham. Then I threw in home made evaporated milk and some cheese, simmered another 15 min. and it was ready to eat. It hit the spot for a cold day.
This was absolutely amazing! I did not have any bouillon, so I substituted that with onion soup mix. Also used a potato masher towards the end to thicken it up just a little bit. I chowed down on it with some warm bread and it tastes great. Next time I will try the instant potatoes idea and use a bread bowl :-D
Wonderful crock-pot soup. The only change I made was to leave out the celery and carrots. This is now in my rotation for my weekends when I cook several meals to have homemade lunches to take to work that week.