Yesterday, it finally started to feel like the holidays here in Austin. It was perfect timing to try out this new recipe for Easy Crockpot Potato Soup. It was super simple to make and didn't taste bad either. I pulled out my trusty crockpot and added frozen hashbrowns, 3 cans of chicken broth, a can of cream of chicken soup, half an onion and pepper. I stirred it up and let it cook on low for about 6 hours. After 6 hours, I cubed some cream cheese and added it to the soup. I let it cook for another hour and the cream cheese hadn't melted completely. I turned it up to high for about 15 minutes, while I baked some rolls. The end result was a warm, creamy soup. We topped it with cheddar cheese, chopped bacon, and scallions. It was delicious, maybe not as good as Houlihan's, but it worked great for us. This will definitely be a repeat on our menu. Bonus, it was perfect for today's chilly weather!

The New Austonian