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Crockpot Potato Soup Paula deen

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Crockpot Potato Soup Paula deen

 

Looking for the perfect comfort food? Then Paula Deen’s crockpot potato soup recipe is for you. Not only does this recipe add delicious heat, but it’s also incredibly easy to make thanks to the use

of frozen hash browns. You can find the full recipe without having to peel or chop anything by reading on.

 

INGREDIENTS

• 30-ounce bag frozen hash brown potatoes

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• 8 ounces cream cheese (softened)

• ⅓ teaspoon ground black pepper

• 14 ounces chicken broth

• ½ cup onion (chopped)

• 10.75 oz Cream of Chicken Soup

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Garnish: chopped scallions, shredded cheddar cheese and bacon

Crockpot Potato Soup Paula deen new york times recipes

INSTRUCTIONS

1. Take a saucepan and then combine the frozen hash browns, chicken broth, cream of chicken soup, chopped onions and soil. Mix black pepper well.

2. Place the pot over low heat and cover. Allow the ingredients to fully mature for 5 hours.3. Add 1 package (8 oz) softened cream cheese. Stir occasionally and cook for another 30 minutes until

completely combined.

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4. Although not necessary, we recommend garnishing with grated cheddar cheese, bacon strips and chopped green onions.

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