Slow-Cooker Potato Soup

Updated: 1/18/13 This is an old post but certainly one of our favorite soups! I’m linking up with Kelly for Show Us Your Life.

1 bag frozen hashbrowns
32 oz chicken broth
2 cloves of garlic, minced
2 tablespoons dehydrated onion flakes
salt and pepper to taste
2 cups sharp cheddar cheese
1 c half and half or heavy cream
3 tablespoons of all purpose flour
bacon, cheese and sour cream for topping

Place first 6 ingredients in crock pot and cook on high for 4 hours. Mix together cream and flour and slowly add to mixture, cook for about 20-30 minutes longer.

When you’re ready to serve garnish with bacon, cheese and sour cream (if desired).

So easy, but it’s seriously the best I’ve ever had!

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