SLOW COOKER POTATO CHEESE SOUP!! PANTRY POWER COMFORT FOOD!!

Today we are sharing this delicious potato cheese soup that we make in the slow cooker! This is super easy to toss together and it used ingredients that are readily available and that many will already have on hand. This is why I am calling this a Pantry Power recipe! Remember I consider the fridge and freezer pantry as well as the dry pantry. When we shop and store we always have what we need. This one is creamy and delicious and it makes up a super thick soup so you can always opt to add more liquid and in the end I usually do. Creamy, cheesy, delicious and versatile, this soup can be changed up to your liking and I know your family is going to love it!

This soup starts with some chicken broth or stock. I buy chicken bone broth but you can use what you have on hand. One box of stock or broth is generally four cups. If you don't keep stock on the shelf, make up some chicken bullion to equal four cups, or I might recommend using 8 cups. Or you can use a combo of water and stock. Depending on how thick or brothy you like your soup, you can adjust to your personal preference.

The stock is mixed with one can of cream of chicken and one can of cream of celery soup. I normally don't pull the creamed soups out of the cabinet very often, but this is one of the recipes I do use them. I season this up with more chicken bullion powder, salt, pepper, onion powder and garlic powder. If you have made your liquid up using all bullion then leave out the additional bullion or it may end up too salty.

Next goes in a brick of cream cheese, cut into cubes along with some shredded cheddar cheese. Then a 2 pound bag of southern style diced hash brown potatoes from the freezer. If you have a bag of potatoes O'Brien, those will work as well or even a similar size bag of shredded hash browns will work here. Just use your judgement. Don't use tater tots or frozen fries here. But the hash browns will do just fine.

Stir everything well. Pop in the slow cooker with the lid on low for four hours. Important to keep this one on low because we have a lot of dairy going on in here that could have a tendency to burn or over brown, should you cook it too high or too long. I also recommend that you give this a stir often. I know this goes against just about every rule for slow cooker, cooking but trust me, stirring will help. My slow cooker runs very hot so stirring often is necessary to keeping things cooking to perfection.

I cooked my soup for just around four hours then flipped the switch to warm until I was ready to have dinner. At that point I added a cup of heavy cream and you can add milk, water or more stock if you like and you can add as much as you prefer to get the consistency of soup you like. This soup is very thick when finished. I also added a cup of cooked, crumbled bacon, which you can add at the beginning but I forgot about, in the end, adding it when completed is just fine. No mistakes here!

I served my soup with extra cheese, bacon bits and green onion for toppings. My daughters also like a dollop of sour cream which will give this the taste of a baked potato soup. Your choice here.

This soup is very versatile. You can use chopped, leftover ham or sliced smoked sausage in place of or in addition to the bacon if you like and I think that will cook up nicely! Adding in some fresh chopped celery and onion at the beginning will enhance this further with fresh flavors and give the soup even more texture. Using the frozen potatoes is a great way to use what you have on hand and if you are like me, we don't use that many fresh potatoes so this is a great way to have potato soup any time we like.

I hope you give this creamy, cheesy, slow cooker potato soup a try sometime soon and I hope you love it!

Happy Eating!

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