Crock Pot Potato Soup
Equipment
- Slow Cooker
Ingredients
- 30 ounce frozen has browns, shredded or cubed
- 42 oz chicken broth low sodium, fat free
- 1 can Cream of Chicken Soup OR homemade mix*** SEE NOTE BELOW
- 1/2 cup onion chopped
- 4 oz cream cheese
- 4 oz cheddar cheese shredded
Instructions
- In a crockpot, combine all ingredients except cream cheese and shredded cheese. Mix well.
- Cook 6 hours on low.
- Add cream cheese to soup, mix in well and cook 1-2 more hours.
- Add shredded cheese at the end and stir until melted.
Notes
I am no longer using cream of chicken soup in a can. I make my own from a mix. I used to do it all the time as a young bride and I’m not really sure why I stopped. I think the recipe came out of a church/community cookbook. But, I went to make this soup and did not have a can of soup, so decided to go back to making my own. My husband and kids said this was the best the soup has ever tasted (and we have it often!) was it the homemade mix? I really don’t know, but that’s one thing I changed this time – and I used whipped cream cheese because that’s what I had! Here is the recipe for the soup mix. I will also put it on the website by itself!
2 cups non fat dry milk
2 1/2 cups all purpose flour
1/4 cup chicken bouillon powder
1/2 tsp white pepper (black is totally fine if you don’t have white!)
1/2 tsp dried thyme
1 tsp dried basil
Mix all ingredients well and store in an airtight container. This recipe makes the equivalent of 9-10 cans of cream soup. Each serving or “can” is 6 points.
To make the soup – place 1/2 cup of mix in a small saucepan and slowly add 1 1/4 cup of water to pan while whisking. Cook over medium heat until thick and bubbly.
You can alter the taste to cream of mushroom, celery or potato by adding the appropriate dried vegetables. You can also chop fresh veggies very fine and saute and add to mix.