Crockpot Cheesy Potato Soup – Blizzard Edition
We planned for a blizzard and a snow day this week. The weathermen told us it would be brutal on Tuesday. You may have seen in my post on Sunday I mentioned 10-ish inches of snow. The storm totaled 18-ish inches. We didn’t plan for that much snow. We didn’t plan for two days, not really.
After we had French toast for brunch on Wednesday I thought that soup sounded good. Except that the last trip to the store didn’t prepare us for my usual crockpot potato soup.
Mom and I went through the pantry and decided to try something new.
Ingredients:
- 1 stick of melted butter (½ cup)
- 1 bag O’Brien hash browns (our bag was 23oz, but 30oz would have been better)
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- ½ jar of Queso
- 1 pint heavy whipping cream
- ½ cup sour cream
- 1 cup shredded cheese
In your crockpot, combine all of the ingredients except for the sour cream and shredded cheese.
Set the crockpot to low for 5 hours.
After 5 hours, add the sour cream and shredded cheese. Stir until well combined.
The soup was good. Better than I hoped it would be. I worried the Queso would make it spicy, but it didn’t burn at all. It had good flavor. It smelled good—so good, even my dad who doesn’t like creamy soups or potato soup thought it smelled yummy.
This recipe is all about using the ingredients you have on hand. That’s how it started. You’ll notice that I didn’t specify the kind of cheese or Queso. Use what you like or what you have. If you don’t like green peppers, skip on the O’Brien part of the potatoes and go for plain hash browns.
Now, I really liked this recipe, so odds are that I’ll be getting the ingredients for this sometime, but I love that it was developed on a snowy day when there weren’t a lot of options.
Ingredients:
- 1 stick of melted butter (½ cup)
- 1 bag O’Brien hash browns (our bag was 23oz, but 30oz would have been better)
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- ½ jar of Queso
- 1 pint heavy whipping cream
- ½ cup sour cream
- 1 cup shredded cheese
Directions:
- In your crockpot, combine all of the ingredients except for the sour cream and shredded cheese.
- Set the crockpot to low for 5 hours.
- After 5 hours, add the sour cream and shredded cheese.
- Stir until well combined.
- Serve. Enjoy!
