Crock Pot Baked Potato Soup

Sorry I forgot to post yesterday. I fell asleep on my couch around 10 and didn’t wake up until 1 a.m. Oops! Gotta love it when your body decides it needs sleep, whether you’re going to give in or not. Anyway, here’s what I was planning to post yesterday.

I’m not sure I’ve ever had baked potato soup, in fact I’ve never been a huge fan of baked potatoes. But for some reason, when I stumbled across this recipe for a healthier version of baked potato soup, I suddenly wanted to try it. The only problem was, it called for an immersion blender which I don’t have. I probably could have called Brittany and asked her to use her Macgyver-like skills in the kitchen to help me figure out a way around using an immersion blender. But truth be told, it just seemed like too many steps and I didn’t want to try it that badly. so I forgot all about it.

fast forward several months. One day recently while on facebook, I saw a link to a post by Ruthie from The Chronicles of Ruthie Hart. she had posted a recipe she’d found on Pinterest for crock pot baked potato soup *cue angelic music* Let’s just say that lately, “crock pot” has become the magic word for me. I just love forgetting that my dinner for that night is already cooking until I walk in the door and smell it cooking. And this recipe is not only delicious, it’s literally only two steps (if you chop the onions ahead of time or buy them pre chopped). You have to try this recipe asap! (I followed it exactly)


1 30oz bag of frozen, shredded hash browns
3 14oz cans of chicken broth (or a whole 32 oz carton of chicken broth plus 10 oz. of another carton)
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp ground pepper
1 package cream cheese (FYI: unfortunately, fat-free won’t melt fully and store brands also seem to have this problem)
*shredded cheese, green onions, bacon, sour cream, etc for garnish
1. Place all the ingredients in a crock pot and cook on low for 6-8 hours (I’m not exactly sure how long mine cooked, but this recipe can definitely cook for longer if necessary). The shape of the frozen hash browns didn’t quite fit in the crock pot at first, but pouring the chicken broth over them quickly melted them enough that I could break them up
2. About an hour before serving, add the cream cheese. Stirring regularly will help it melt faster. Then top with desired garnishes, serve and enjoy!
The only thing I didn’t like about this recipe, is that leftovers were much thicker the next day. it was more like eating a bowl of mashed potatoes than a bowl of soup. But all in all, this is a great recipe that I’ll definitely be making again!

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Filed under Recipes by Vanessa

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