Amy's Easiest Ever Potato Soup |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I got this recipe off of one of our local cooking shows. Its fast, easy and yummy! Since it was right after Easter and I had smoked ham left, I cubed it and added it before I cooked it. I also added 2 cups of easy melt shredded american cheese and YUM - O Ingredients:
1 medium onion, diced |
2 stalks celery, finely chopped |
4 tablespoons butter |
32 ounces southern style hash browns or 32 ounces o'brien hash brown potatoes |
3 cups chicken broth |
1 teaspoon garlic salt |
1/2 teaspoon black pepper |
1 pint heavy cream or 1 pint half-and-half |
shredded cheddar cheese |
chopped green onion |
bacon, cooked and crumbled |
Directions:
1. saute onions and celery in butter until soft. Season with salt and pepper. Place celery and onions in a slow cooker. Add hashbrown potatoes, chicken broth and seasonings. Cover and cook on low for 6 - 8 hours. Add cream and continue to cook for another hour. If too thick, add a little milk or water. Garnish each soup bowl with chopped green onion, cheese and bacon.
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