In my pumpkin cookie recipe last week I mentioned how every October I host bunco at my house. Well this soup was voted the favorite this year. It is interesting how I made 3 different soups: chicken noodle, chili, and baked potato soup. This soup took the leasts amount of time and was gobbled up the quickest! I have had multiple girls ask me for the recipe so I figured it was time to post it on the blog! With the fall season well underway this soup will need to definitely need to be in the rotation. Especially for the busy holiday season. And bonus is that this recipe is also very kid friendly! And when a recipe is both adult and kid friendly is goes up notches and notches in my book!
Crockpot Baked Potato Soup
1 (30 oz) bag of shredded hash browns, frozen
3 (14.5 oz) cans of chicken broth
1 (14.5 oz) can of cream of potato soup
1 medium onion, chopped
1/2 teaspoon pepper
1/2 teaspoon kosher salt
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 (8 oz) cream cheese
green onion, thinly sliced
Place everything (except cream cheese) in crockpot on low for 6 hours. Grab the blender and using a measuring cup fill the blender full of soup. And blend up until smooth. Place back in to crockpot and combine with remaining soup that was left in the crockpot. (This will make the soup creamy but still have some chunks of hash browns that were not blended. Mix well and then add the cream cheese. Let cook for another hour so that the cream cheese can melt (if you don’t have a hour cube the cream cheese and stir in until melted) Cook up some bacon, cut up some green onion, and shred some cheese, add a scoop of sour cream and garnish the soup. Once the cream cheese is all melted place in a bowl and garnish. I served this soup with my favorite knotted rolls.