The weather is definitely turning cold fast here in the South, so I wanted to begin sharing with you some great soup recipes. My first response to cold weather is making a warm pot of soup!
Soup is one of my favorite things to make, so I’ll be posting several great recipes to warm you up this winter! I’m a little under the weather today, so I asked a Facebook friend of mine, Bethany Winkler, if I could share a great recipes she posted today! I wish she lived closer so she could bring me a bowl of this delicious soup! There’s nothing better than a bowl of Potato Soup when you need some comfort food! Thanks Bethany for sharing this wonderful recipe with us!
Bethany’s Crockpot Potato Soup
1 (30 oz) bag frozen hashbrowns (diced variety)
1 (32 oz) box chicken broth
1 (10.5 oz) can cream of chicken soup
2 Tbsp minced onion flakes
1 c. Velveeta Shreds
Salt and Pepper to taste.
Bacon bits, green onions, cheese, sour cream (optional)
In a crockpot, combine everything except for the Velveeta and the optional ingredients. Cook for 8-10 hours on low. About 15 minutes before serving, take a potato masher and mash some (not all) of the potatoes. This will give the soup a thicker consistency. Also, add the Velveeta shreds at this time and stir until melted and thoroughly combined. Serve with bacon bits, green onions, cheese or sour cream. This goes great with homemade cornbread.
If you would like to share one of your soup recipes here at Free Tips From Red Lips, just email me a copy of the recipe and a picture of the finished product to email@example.com! If it sounds awesome, I will share it!