Quick and Easy Potato Soup!

No peeling or dicing potatoes for this recipe, it calls for hashbrowns! I started with a recipe from the fix it and forget it 5 ingredient favorites cookbook and made a lot of modifications :) My husband said "This is the best soup you have ever made, ever. Is there more?"


3 cups chicken broth
2lbs bag frozen hash brown potatoes
1 1/2 tsp salt
3/4 teaspoons pepper
1 chopped medium onion
1/2 pound chopped cooked bacon
3 tablespoons butter
2 tablespoons parsley
1 teaspoon dill
1 tablespoon chicken bullion
1 cup sour cream (you can use yogurt as well)
3 cups milk (I advise using at least 2%)
1 1/2 - 2 cups shredded Monterrey Jack or cheddar cheese (depending on how cheesy you like it.

If making on the stovetop:

Put everything but the bacon and cheese in the pot and bring until it just starts to boil. Reduce heat and blend with a hand blender until smooth - or you can leave some chunks of potato. Add the bacon and simmer for about 20 - 30 minutes. Add in cheese and blend until smooth.

If making in the crockpot -

Place everything but the bacon and cheese in the crock pot. Saute the onions and set aside. Cover and cook on high for 4 hours, or until potatoes are soft. Blend the potato mixture with a hand blender until smooth - or you can leave some chunks of potato. Add in the bacon and cheese and blend thoroughly. Cover and cook on high until cheese melts and soup is hot.


I served this with some warm crusty bread and salad with italian dressing