Submitted by Edward Franchuk
Potato and Cheddar Soup
Ingredients
- 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
Instructions
- Add 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.
- I 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.
- Cook for 8hrs on low
- Love this recipe: even the measuring is all done for you! And it tastes like wow!
Tried this recipe?Scroll Down To Share What You Think
I was really curious about this recipe so I had to try it … so glad we did!
Enjoyed by the whole family with some crusty fresh baked rolls
Cooking up some pumpkin before hand only took minutes but you could easily take care of that step in advance with some dinner leftovers kept aside.
This recipe made heaps – about 4L it felt like so we have 5 serves of leftovers too 🙂
A lovely cheesy, bacon potato soup that’s very filling and thick
Thanks for sharing!
Do you add the cheddar at the start of the cooking time or stir it through/sprinkle it on at the end? Thanks!
Start 🙂