Prep 10 mins
Cook 4 hrs
A wonderful yet easy soup to make in the crock pot.
- 3 cups chicken broth
- 2 lbs frozen hash brown potatoes
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon pepper
- 3 cups milk
- 3 cups shredded cheddar cheese (Monterey Jack tastes great too)
- Put chicken broth, potatoes, salt and pepper in crock pot.
- Cook on high for 4 hours or until potatoes are soft.
- Mash the potatoes to desired consistency.
- Add milk and cheese and blend.
- Cook on high until cheese melts.
We really enjoyed this soup. I liked that I could start in and leave home then finish it later. I added 3 slices of american cheese at the end for a richer cheese flavor. AND, I added celery, carrots and onions for some added veggies. I have already shared this recipe with my SIL!
At the time of this review, I have not made the recipe. However, I have made similar recipes and this looks just as good as some of the others. My only feedback is that 1. they don't tell you in the list of ingredients what type of milk - only in the directions. and 2. cheese is in the list of ingredients, but they neglect to tell you to add it. Only to stir the cheese till melted. When do you put the cheese in? I've been cooking for a few decades and can figure this out myself. However, if someone is a new cook or not a confident cook, then this might confuse them.
Made this for a group of people helping me with a surprise for my hubby, they all loved it! Myself included. For the potato's, I used Oreida frozen hash with the green and red peppers in it, real bacon bits and frozen corn. Will definitely make again and it is sooooooo easy.