Crockpot Potato Soup – Easy, Inexpensive and Delicious

I’ve been on the search for crockpot recipes for about two years now but I haven’t really come across many that my kids would eat.  My daughter would probably eat most of them but my son is very picky so that makes it more difficult.  The second issue I have is that so many recipes call for “pre-cooking” of things BEFORE you throw them into the crockpot and that is not what I’m looking for.  If I’m going to use a crockpot, I want it to be a recipe that I throw everything in it uncooked, frozen or raw and let it cook.

The other night I decided to try the Easy Crockpot Potato Soup recipe that I kept seeing on Pinterest and WOW, what a hit!  It was so easy and pretty inexpensive (this whole pot cost me $8.00 total).  But the best part – both my kids ate two big bowls full and my picky son said that he would eat a third if he had any room left but the poor little guy had already eaten so much that he looked like he was going to explode.

I will definitely be keeping this recipe handy and we will be making it again.  So if you’re looking for something easy, inexpensive and delicious that will either feed a lot of people or give you plenty of leftovers, give this no fuss, no muss recipe a try.  

Easy Crockpot Potato Soup

Ingredients

• 30oz bag frozen hasbrowns
• 48oz chicken stock
• 23oz can cream of chicken soup
• 1/2 cup sour cream
• 8oz cream cheese, softened
• 1/2 tsp black pepper
• 1 tsp parsley

Place the frozen hashbrowns into the crockpot, pour the chicken stock over them, then add the cream of chicken soup and sour cream to the crockpot.  Next, add the black pepper and parsley.  Cover and cook on low for a total of 6 hours.  After it’s been cooking for 5 hours, add the softened cream cheese and let it “melt” into the soup.  Serve and enjoy!  Feel free to top it with bacon bits, shredded cheese, green onions, chives or anything else you like.  Personally, we topped ours with some shredded cheddar cheese and bacon bits.