Saturday, December 27, 2008

Loaded Potato Soup

2 cans chicken broth
2 pound bag frozen hash browns
1 tsp black & red pepper
1 tsp salt mix
3-1/2 cups milk
2 cups meat (usually use bacon but used leftover ham from Christmas this time)
2-3 cups cheese

Mix chicken broth, hash browns, salt, and pepper in a slow cooker.

Cook on low for 4 hours.

Use an immersion blender to blend the potatoes.

Add milk, meat, and cheese. Stir.

Heat on low an additional 3-4 hours.

Serve with favorite potato toppings.