Crock Pot Potato Soup

This is basically a faster and easier version of my Cream Cheese Panera Clone Potato Soup that most of you here have already tried.

And even though I think that recipe is the gold standard of homemade potato soup.

This is a close second for when you come in from raking leaves,holiday shopping or what have you.

Throw in a 30 oz bag of the frozen cubed potatoes
I can of cream of chicken
(then using the cream of chicken can)measure out 3 cans of water

4 chicken bouillon cubes(or just 3 cans of ckn broth if you have it on hand)

1 Tbs dried onion(or 1 good handful of thin sliced green onion)
1/4 tsp pepper
1/2 tsp cayenne pepper(opt but I like the slight kick)

Cook on LOW for 4 hours

Then add 5 oz room temp cream cheese(spoon into smaller pieces)

(this is where you can also add in a chunk of cubed velveeta)

 

cook for another hour.Then stir well and serve.(If you are gonna use cheddar~add it now)

http://www.mommysavers.com/c/t/227694/ultimate-crock-pot-potato-soup