This recipe was modified slightly from a recipe that I have seen circulating around Facebook. Its from Betty Crocker. While I haven't tried this for myself - I don't really see what could possibly go wrong. All the ingredients sound good, no?
Here is the link to the original recipe; http://www.bettycrocker.com/recipes/slow-cooker-cheesy-potato-soup/9a278ca4-42b0-4259-8941-5805d9aacb7f
Now here is my version:
- 1 package frozen hashbrown potatoes
- 1 package cream cheese, softened
- 8 cups chicken broth
- 2 cans cheddar cheese soup
- 2 cups grated cheddar cheese
- 2 leeks thinly sliced
- 1 red onion diced
- 1 clove garlic minced
- 1/2 package of bacon, diced, fried and drained
- pepper to taste
In a 7 qt slow cooker - combine the potatoes, the onion, leeks, bacon, garlic and grated cheddar cheese. Mix with a large spoon to incorporate.
In a large bowl or stock pot - combine the 2 cans of soup, chicken broth and whisk to combine. Pour this mixture over the other ingredients in the slow cooker. Stir again.
Cut your cream cheese into cubes with a large knife and drop into your soup mixture. Place the lid on the crock pot and set to cook on LOW for about 4-6 hours.
Garnish with sour cream, grated cheddar cheese, green onions or leeks and bacon crumbles. Optional.
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