May 9, 2013

Freezer Meal Swap - February 13

This had a great flavor even though the consistency was not optimal. I didn't let it thaw completely before putting it in the slow cooker and I didn't get it in as early as I should have so I turned it on high and it resulted in the cheese not incorporating as well into the liquid. It sort of was like runny soup with cheese lumps instead of a creamy cheesy soup. Again, I have to say it had great flavor so I will make it again.

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Slow Cooker Cheesy Potato Soup
from Once a Month Mom
Print Recipe

3 cups chicken broth
2 lbs frozen 0'brien hashbrowns
1 1/2 tsp salt
3/4 tsp pepper
3 cups milk
3 cups cheddar cheese, shredded
1/2 cup onions, chopped
2/3 cup celery, chopped

Place all ingredients into slow cooker and cook on low 4-6 hours. Garnish with additional cheese and sour cream if desired.

Freezing Directions:
Do not cook before freezing. Place all ingredients into a gallon sized freezer storage bag, placing the potatoes at the bottom of the bag. Label and freeze. To serve, thaw. Place contents into slow cooker and cook on low 4-6 hours.

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