Slow Cooker Cheesy Potato Soup

Let's Cook

Ingredients

8 servings
  • 3 cups Chicken Broth/Stock
  • 32 ounces O'Brien Hashed Brown Potatoes, Frozen
  • 1 ½ teaspoons Salt
  • ¾ teaspoons Black Pepper
  • ½ cups dice Onion
  • ⅔ cups dice Celery
  • 3 cups Milk
  • 3 cups Cheddar Cheese, Shredded

Freezer Containers

  • 2 Gallon Freezer Bags
  • 2 Quart Freezer Bags

Directions

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

Freezing Directions

Place chicken broth, hashbrowns, salt, pepper, onion, and celery into indicated number of gallon freezer bags, placing the potatoes at the bottom of the bag. Place milk and cheese in indicated number of quart freezer bags, placing one bag inside each gallon freezer bag. Label and freeze.

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

Nothing warms up the chill of a dreary day like coming home to a warm bowl of cheesy, delicious potato soup.

Meet The Cook

A mom of five, Lisa has a passion for cooking, and the belief that a strong family begins at the dinner table.  In her spare time, you will often find her behind a camera focusing on her love for photography.

Published:

OAMM Cook Lisa

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