I think next time I would run my immersion blender through this soup for a bit of a thicker texture with fewer shredded potatoes, but otherwise this was pretty good on a chilly night. I’d had a bag of shredded potatoes in the freezer for a while, from some long-forgotten recipe I was going to make, so this was great for using up what I had on hand. We both love potato soup, and I never would’ve thought about shredded potatoes.

I’ve been on a Pinterest streak this year, and this was another one (from Call Me PMc). With our therapy schedule, squeezing out my work time, and just trying to keep everybody organized, I’ve been Pinteresting slow cooker recipes like a maniac. And loving it, having at least one meal a week that I can prep in advance and forget about keeps us from eating takeout and pasta all the time.

1 (20-ounce) bag Simply Potato Shredded Hash Brown Potatoes
32-ounce chicken broth
1 cup water
1 teaspoon salt
1 teaspoon pepper
¼ cup onion diced
3 tablespoon flour
1 cup heavy cream
2 cups shredded cheddar cheese

Add broth, water, onion, salt, pepper and potatoes to slow cooker.

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Cook on high 3 hours.

Whisk flour and cream together until smooth. Add to slow cooker. Cook 30 minutes on medium.

Add cheese and stir until cheese is melted.

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Serve hot with more shredded cheese, sour cream, bacon, and/or green onions. I didn’t have green onions and threw some parsley on there.

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