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Slow Cooker Cheesy Potato Soup - Dump and Go Dinner

<p>Nothing warms up the chill of a dreary day like coming home to a warm bowl of cheesy, delicious potato soup.</p>
8 Servings Recipe By

Ingredients

  • 3 cups Chicken Broth/Stock
  • 32 ounces O'Brien Hashed Brown Potatoes, Frozen
  • 1 1/2 teaspoons Salt
  • 3/4 teaspoons Black Pepper
  • 1/2 cups dice Onion
  • 2/3 cups dice Celery
  • 3 cups Milk
  • 3 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 309 Calories
  • 16g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 51mg Cholesterol
  • 1018mg Sodium
  • 26g Total Carb
  • 0g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken broth, hashbrowns, salt, pepper, onions and celery into slow cooker.
  2. Cook on High 4-6 hours.
  3. During last hour of cooking, add milk and cheese, stirring to combine.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken broth, hash browns, salt, pepper, onion, and celery into the indicated number of gallon freezer bags, placing the potatoes at the bottom of the bag.
  2. Place milk and cheese in the indicated number of quart freezer bags, tucking one into each bag of potatoes.
  3. Label and freeze..

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place contents of gallon freezer bag into slow cooker.
  3. Cook on High 4-6 hours.
  4. During last hour of cooking, add the milk and cheese, stirring to combine.

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