Crockpot Potato Soup

I’ve never really been a huge fan of potato soup, but I really wanted to try this recipe… just because it uses hash browns, instead of potato chunks.  That just sounded weird, in a good way.  So, I threw everything in the crockpot Saturday afternoon… but I waited too long.  The soup wouldn’t have been done until past the time we wanted to eat, so I stuck it in the fridge & finished it the next day, to pack up for lunches.

The soup tasted pretty good, but it was a little thin.  I tried to thicken it with 2 tb flour + 1 tb water, like the recipe recommended, but that just gave me lumps of flour.  Even thin, the  soup was good though- give it a try!

Crockpot Potato Soup

slightly adapted from Kayotic Kitchen

Ingredients:

  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 tb olive oil
  • 1 1/2 lb frozen hash browns (about 5 1/4 cups)
  • 5 c chicken broth
  • 1/4 tsp chili powder
  • 1 1/2 c grated cheese
  • salt & pepper to taste

Directions:

  • Heat the olive oil in a small skillet.  Saute onion for about 4 minutes, over medium heat.  Add garlic & cook another minute or two.
  • Add all the ingredients, except cheese, to the crockpot.  Cook on low for 4-6 hours.
  • Add the cheese & cook for 30 more minutes, to melt it.
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