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
- 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
- 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.