The holidays are over and the new year is hear, January is a month where I am going to share as many easy recipe’s using ingredients from the freezer and pantry that I can come up with. Today I have a Slow Cooker Cheesy Hashbrown Soup recipe to share with you where I used ingredients that I already had on hand at home. It turned out really good!
I love slow cooker recipes that I can throw in the Crock Pot in the mornings and have dinner ready in the evening, coming into the house and smelling your meal ready to go without having to do much else is wonderful! Or if you work from home like me, you get to smell it all day and really look forward to a delicious dinner.
How to Make Slow Cooker Hashbrown Soup
- 1 Bag of Hashbrowns (any type will work)
- 1 Can of Cream of Mushroom Soup
- 2 Cups of Milk
- 2 Cups of Shredded Cheese (use whatever you have on hand)
- 2 tsp. Garlic Salt
- 2 tsp. Onion Powder
- 1 tsp. Parsley
- 1/2 Pound Bacon (cooked and crumbled)
Step 1 – Mix together the Hashbrowns, Cream of Mushroom soup, Milk, Cheese, Garlic, Parsley and Onion together in the slow cooker
Step 2 – Let the soup cook on low for 4 hours
Step 3 – Top the soup with crumbled bacon and a little more cheese before serving. Enjoy!
If you don’t want to leave this cooking all day, you can make the Cheesy Hashbrown Soup in a pot on the stove. You would just let cook until the hashbrowns are soft and the cheese melted. I used Au Gratin Hashbrowns in my soup with some onions and peppers already in the mix but you could also add cut up onion, peppers or even mushrooms to make this a little move delicious!