Cheesy Potato Soup: 1 pkg frozen, diced hashbrowns; 2 cans cream of chicken; 1 can cream of celery; 1 pint half and half; 1/2 cup melted butter; salt and pepper to taste. Cook in crock pot on high for 3 - 4 hours. Add 1 cup of shredded cheddar cheese about 15 minutes before serving - heat long enough to melt cheese. Garnish with shredded cheddar.
If any of you have ever been to the Olive Garden and tried their Zuppa Tuscana….this is even better! I get requests for this soup at every get together. Print Zuppa Tuscana Prep Time: 5 minutesCook Time: 35 minutesTotal Time: 40 minutes This is a fast favorite for anyone that tries it!Ingredients16 oz Italian sausage [...]