CrockPot Thursday : Loaded Hash Brown Soup

This is what you will need:

  • 2 green onions, chopped (I had non, so I left them out)
  • 2 teaspoons canola oil
  • 1 package (28 ounces) frozen O’Brien potatoes, thawed
  • 2 cups 2% milk
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 6 turkey bacon strips, diced and cooked
  • 1/2 cup shredded cheddar cheese

 

This is how to make it:
In a small skillet, sauté onions in oil until tender. In a 5-qt. slow cooker, combine the potatoes, milk, soup and onion mixture. Cover and cook on low for 6-7 hours or until heated through. Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

 

How did we like it?
I loved it; I’m a big Potato person anyways and I could eat potatoes 24/7 in all shapes and sizes and variations. A few month ago, Publix had a huge sale on Hash Browns and this was the perfect recipe to use some of the bags we had in the freezer. It was so simple and to be honest we only cooked it for about 4 hrs on high and it was done and yummy. It was so yummy that I didn’t had time to take a picture, we all ate it up in no time. ( Sorry L ). We had fresh French bread and a salad with it… soo yummy and a simple, quick and cheap dinner…..

I’m always looking for a yummy new Crockpot recipe, would love to hear yours ….

Comments

  1. Denise S says

    My husband is so picky and this sounds just like his style with the bacon and cheese. I can’t wait to try this one, thanks!

  2. Carole Spring says

    Whenever I cook anything in the crockpot, I always use the Reynolds SlowCooker Liners – they fit both oval & round Crockpots from 3 to 6.5 quarts. You just have to be gentle when stirring or serving (if you serve directly from the Crockpot) so that you don’t puncture the plastic bag. The liners make clean-up a breeze!

    Your recipe for the Loaded Hash Brown Soup sounds yummy. I need to go to the grocery store today, so I will be picking up the ingredients to make this and fixing it sometime this week.

    • says

      Carole… Thanks for the tip… funny thing I have a few boxes of those liners… and … always forget to use them… thanks for reminding me.. they do make cleanup a breeze…. *memo to self… use the liners!!*

  3. Sarah L says

    This does look yummy. I had to laugh at the post listings because it looks like you use undiluted bacon.

  4. Katharina says

    I can’t even remember how long it’s been that my husband’s been saying he’s hungry for homemade potato soup. I never saw a recipe that sounded very appealing to me… until now. Seriously, I already buy the O’Briens and we like recipes with cream soups, bacon, and cheese! This sounds so wonderful.
    Katharina angelsandmusic[at]gmail[dot]com

    • says

      I love the crockpot, soo easy to use and you don’t have to worry about dinner… you can go and have fun or like me go off to work..lol and dinner is done when you get home….:-)

  5. barbara wright says

    My daughter will eat ANYTHING that has hash browns in it – I’ll have to make this!
    My favorite crockpot recipe is a jar of apricot or peach jam, an envelope of onion soup mix, 1 Tbs. Worcestershire sauce and a pork loin. Everybody I’ve ever made it for raves about it and wants the recipe.

  6. clenna says

    I love potatoes too and this sounds awesome. I have a recipe for you – I don’t know where I got it (on internet somewhere, when I was searching for a great crock pot dish)

    Barbecue Beef and Beans Casserole

    Hands On: 15 | Total: 50 | Makes: 6 servings (1-1/3 cups each)

    Ingredients:

    PAM® Original No-Stick Cooking Spray
    1 pound ground round beef (85% lean)
    3 cups frozen hash brown potatoes, Southern style
    1 cup frozen bell pepper and onion strips
    1 pkg (12 oz each) frozen cut green beans
    1 can (15 oz each) Van Camp’s® Pork and Beans
    1 cup Hunt’s® Original Barbecue Sauce
    1 can (2.8 oz each) French fried onions

    Directions

    Preheat oven to 350°F. Spray 11×7-inch baking dish with cooking spray.
    Cook and stir beef in 12-inch nonstick skillet over medium-high heat 5 to 7 minutes or until crumbled and no longer pink; drain. Add potatoes and pepper blend to skillet; cook 5 minutes or until completely thawed, stirring occasionally.
    Meanwhile, cook green beans in microwave according to package directions, using minimum cook time. Add green beans, pork and beans and barbecue sauce to skillet; stir together. Pour into baking dish.
    Bake 25 minutes or until mixture is bubbly and vegetables are tender. Top with onions. Bake 5 minutes more or until onions are golden brown.

    • says

      Ohhh Clenna… this sounds yummy… We will have to add this to our list for the next few weeks.. thank you soo much for sharing and taking the time to post it here.. I love it… I love to get new recipes… :-)

    • says

      Jammie.. you don’t know what you are missing.. we love ours.. such a big help every day :-) Would love to hear how you like it if you try it :-)

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