Potato and Cheddar Soup


November 17, 2014

Potato and Cheddar Soup 0 0 5 0
  • Prep: 15 mins
  • Cook: 8 hrs
  • 15 mins

    8 hrs

    8 hrs 15 mins

  • Yields: Many (fills a 3.5-litre sc)


1.5 cups or so pureed pumpkin--optional

I bag frozen hash-brown potatoes

1 box low-sodium chicken broth (or beef or vegetable)

1 can low-sodium condensed cream of chicken soup

1 package light cream cheese

1 packet (3 oz) bacon bits

1 cup shredded old cheddar


1Add to the slow cooker in the order listed (but it's not that important), giving it a good stir to integrate everything about half-way through. No tea towel.

2I found a plastic margarine tub full of pureed pumpkin in the freezer, and I threw that in before everything else. Can't taste the pumpkin, but I imagine it made it a lot thicker and contributed substantially to the colour.

3Cook for 8hrs on low

4Love this recipe: even the measuring is all done for you! And it tastes like wow!

Submitted by Edward Franchuk


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