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  • Anna Davalt

    Update 6/2/14 --- tried this yesterday and the whole family LOVED it!!! Paula Dean's crockpot potato soup recipe. Combine 1 bag frozen hash browns, 2 (14oz) cans chicken broth, 1 can cream of chicken soup, 1/2c chopped onion, 1/3tsp black pepper. Cook in crock pot on low for 5hours. Stir in 8oz block of cream cheese, cook 30 minutes, stir occasionally.

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Paula Dean (Easy) Crock Pot Potato Soup: 1 (30 oz.) bag frozen hash-brown potatoes; 2 (14 oz.) cans chicken broth; 1 (10.75 oz.) can cream of chicken soup; 1/2c chopped onion; 1/3 tsp ground black pepper; 1 (8oz) pkg cream cheese (softened). Garnish: minced green onion.

Conversion for pressure cooker: Melt the butter in the Cooker, add the onion slices and cook very slowly for about 20 minutes until golden. Add the stock, pepper and wine, close the lid and bring to pressure. Cook for 15 min. Release pressure and remove the lid. Serve in soup bowls with a slice of toasted break on top and spinkled with cheese.

Let the slow cooker do all the work and have a hot meal waiting for you at the end of a long day.