Crockpot Potato Soup

This soup is so easy and delicious. The first thing my husband said after having it the first time was to definitely put this on the rotation! Although it IS a crockpot recipe, its one of the faster crockpot recipes out there. Which can be good for those days where you forget first thing in the morning to get the crockpot going!

Ingredients: 

1.5 bags frozen hashbrowns
32 oz chicken broth 
1 can cream of chicken soup
8oz light cream cheese
1 cup diced carrots
1 onion
2-3 cloves garlic, minced
1 cup frozen peas
1 cup milk

Directions:

Dice your onion & carrots.

In a steamer add your carrots and onion until softened. You can also saute them in a little olive oil if you do not have a steamer.

Once softened add carrots, onion, garlic, chicken broth and frozen hashbrowns into the crockpot and cook on HIGH for 1 hour.

After one hour, stir, and turn your crockpot to LOW and cook for 1 hour.

Cube your cream cheese so it melts a little easier, remove lid and add to crockpot. Add your frozen peas and cook for 30-40 minutes on low.

Add your cup of milk and let cook for an additional 15 minutes and your done!