Easy Slow Cooker Potato Soup
A simple and easy potato soup made in the slow cooker.
Servings: 6
Ingredients
- 1 30 oz bag frozen shredded hash browns
- 5 1/2 cups vegetable broth or 3 (14.5 oz cans vegetable broth)
- 1 10.5 oz can cream of celery soup
- 2 T minced onion flakes
- 1 t ground pepper
- 1 t salt
- 1 8 oz package softened cream cheese (room temperature when adding to soup)
Instructions
- Put all of the ingredients, except the cream cheese, in a slow cooker. Cook on low for 8 to 10 hours. Around 30 minutes before serving, add the room temperature cream cheese. Stir the cream cheese in the soup until melted and thoroughly combined. Serve and top with your choices of cheddar cheese, green onions, sour cream or even bacon.
Notes
Recipe Source: Plain Chicken