Fast and Easy Crock Pot Potato Soup
Author: Deb Wolf
Recipe type: Lunch or Dinner
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-6
- 1 bag of frozen diced potatoes
- 1 container of vegetable or chicken broth
- 1 can of evaporated milk
- ¼ cup dehydrated onions
- 1 - 2 cups of corn, frozen or canned (Optional)
- Season to taste - Deb uses garlic and herb seasoning, and salt and pepper
- 4 to 8 oz. cream cheese
- Shredded cheese and bacon bits for toppings
- Dump it all in the Crock-Pot and cook on Low all day or on High for four to six hours.
- Add 4 to 8 oz. of cream cheese about 30 minutes before serving. (I use 4 oz, a half package)
- We like a thick soup, so I thicken it with 2 tablespoons of cornstarch mixed with ¼ cup of water and stirred in slowly.
- Top each bowl with shredded cheese and bacon bits.
Recipe by welcomeheart.com at https://welcomeheart.com/three-things-day-bless-family/
3.5.3226