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.
This was absolutely AMAZING! My hubby said it was the best potato soup he has ever had! Even my picky little girl loved it! I love that this soup has other veggies in it! The only thing I altered was not using chicken bullion, simply because I didn't have any and we opted to exclude the ham and it was still delicious! I highly recommend giving this recipe a try!
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