Friday, January 22, 2010

Crock Potin'

It's been stormy here in AZ this week. Soup has been sounding heavenly! Here's one of our family favs that warms the belly and comforts the soul.

Cheesy Potato Soup- Crock Pot style
1 bag frozen hashbrowns thawed-don't use the shredded kind
1 small block Velveeta cheese- cubed
1 small onion- I like to saute mine in a little butter first
1 16oz tub sour cream
1 pouch Ocsar Mayer real bacon bits
1 can cream of chicken soup
1 can cream of celery soup
1 stick butter
1/2c. to 1c. milk-optional
Place everything in a crock pot and mix well. It will be thick, but as everything melts it will thin out. Cook on high for 5 to 6 hours.  If the soup is too thick for your liking, add 1/2c. of milk or more till desired consistancy.  Serve with dinner rolls.

No comments: