Easy Slow Cooker Potato Soup Recipe

katypixels.com

EASY Slow Cooker POTATO SOUP RECIPE:
Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion

Slow Cooker Breakfast Casserole

New Ideas

Breakfast casserole in the crock pot! Cooks while you sleep! Sounds perfect for a Sunday morning and great for company!


Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.

Mix well (and slowly) using a whisk.

Add the milk.

Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.

Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.

Add sausage on top of hash browns.

Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.

Mix it up well. Or good, depending on where you're from.

Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.

Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

Serve hot with a glass of orange juice and a side of toast.

Easy Slow Cooker Potato Soup

Camp Cooking in Colorado

Easy Slow Cooker Potato Soup
Ingredients:
1 30 oz. bag of frozen, shredded hash browns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese
bacon, shredded cheddar cheese, green onion, sour cream for garnish

Directions:
Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.

Breakfast Cupcakes

Linda Tylke Curren

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.