A coworker made this soup and highly recommended it.
I took that and kind of ran with it (meaning: I sort of followed the recipe). There were some math challenges, and we have no idea how long it cooked because it was stormy and the power flickered, so when we got home (very late) we had mostly cooked soup when we thought it’d be scorched. But, despite the challenges, we decided it is better than our local market’s deli soup at a fraction of the cost. It’s a keeper.
Typically, in a month or so, I will want to make this soup again and will have only a vague recollection of what I wanted to do ‘next time,’ so I’m writing it down and sharing it with you, too.
Please note: I haven’t tried this exact recipe as listed below — but it is what I’m going to try next time I make it.
Crockpot Potato Soup
2 cans cream of chicken soup
6 to 8 cups chicken broth
8 oz package cream cheese, room temperature
1 to 2 tsp onion flakes
1/2 cup diced onions
Salt and pepper
2 small bags of hash browns
1 lb diced, cooked bacon
Cheese and sour cream
In crockpot, add soup and broth (we have one of the big oval ones — I’d recommend halfing the recipe if you have the round ‘regular’ crockpot). Whisk in cream cheese. Add onion flakes, salt and pepper. Add half of the bacon and the diced onions. Mix in hash browns. It will be very full; it will cook down a lot and thicken up. Cook on high for 4 to 5 hours or on low for 8 to 10.
We liked the texture, but it could be mashed a bit (or a few seconds with an immersion blender might be nice too).
Top with bacon, cheese and sour cream as desired.
There was also talk of green onions and smoked salmon. We’re out of control.
This is the day two reheat of this soup with bacon and cheddar cheese added — The Gentleman asked if I was reheating a big pot of it. Definitely.