shredded potato soup

Name: Shredded Potato Soup
Prep time: 20 min
Cook time: 12 h
Yield: 8
Cuisine: American
Ingredients: 36 ounce(s) frozen hashbrown potatoes (cubed); 1 package(s) picsweet seasoning bland; 4 cup(s) chicken broth; 1 package(s) country style gravy mix (black pepper); 2 cup(s) water; 1 can(s) fiesta cheese soup; 8 ounce(s) cream cheese; 1/4 cup(s) butter; 1 can(s) evaporated mllk; 1/4 cup(s) instant potato flakes, dry

(1 RATING)

40 Pinches

Joyce Lowery

Sterlington, LA

Updated on Sep 1, 2013

This recipe came from a similar recipe from my friend, Debbie Upshaw. For variations, add one of the following: 2 cups diced ham; 10 slices bacon, cooked and crumbled and 1 pound ground beef, browned, drained, and rinsed.

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prep time 20 Min

cook time 12 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

36 ounces frozen hashbrown potatoes (cubed)
1 package picsweet seasoning bland
4 cups chicken broth
1 package country style gravy mix (black pepper)
2 cups water
1 can fiesta cheese soup
8 ounces cream cheese
1/4 cup butter
1 can evaporated mllk
1/4 cup instant potato flakes, dry

How To Make shredded potato soup

Step 1

Place items 1 - 8 in crockpot.

Step 2

Cook all day on low.
Step 3

One hour before serving add milk and potato flakes mixture. Soup is ready to serve when it starts to thicken.
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