Saturday, March 26, 2011

Easy Potato Soup Recipe


3 cups chicken broth
2 lb. bag frozen hash brown potatoes
1 1/2 tsp. salt
3/4 tsp pepper
3 cups of milk
3 cups shredded Monterey Jack or Cheddar cheese


1. Place chicken broth, potatoes, salt and pepper in the slow cooker
2. Cover and cook on High 4 hours or until potatoes are soft
3. Leaving the broth and potatoes in the slow cooker, mash the potatoes lightly, leaving some large chunks
4. Add the milk and cheese.  Blend in thoroughly.
5. Cover and cook on High until cheese melts and soup is hot.