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Wednesday, October 24, 2012

Potato Soup in the Crockpot

So excited to have a potato soup recipe that does NOT involve
peeling/chopping potatoes... a big thanks to my friend, Jodi, for
sharing her recipe!!! I've already made it 3 times in the last month,
and I'm making it again for a party this coming weekend!

Ingredients:
3 cups of chicken broth
2 lbs of frozen cubed hashbrowns
1 teaspoon of salt
3/4 teaspoon of pepper
3 cups of milk
2 cups of shredded monterey jack cheese
1 cup of shredded cheddar cheese

Optional Toppings:
real bacon bits
browned sausage
green onion
shredded cheddar cheese

Directions:
Combine chicken broth, hashbrowns, salt and pepper in the crockpot.
Cook on high for 3 hours. Add the milk, monterey jack cheese and
cheddar cheese. Cook on high for another hour.
Add whatever toppings you like, and it's ready to eat! Enjoy!

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