This potato soup is the perfect way to warm up on those cold winter nights that we are so accustomed to in the Midwest. I like to eat mine with lots and lots of extra cheese.


  • One 30 oz. Bag Frozen Hashbrown Potatoes (I use the squared, southern style)
  • 1 Bag Frozen Broccoli 
  • Two 14 oz. Cans Chicken Stock
  • 1 Can Cream of Chicken Soup
  • 1/2 C. Yellow Onion (small diced)
  • 1/3 t. Fresh Cracked Black Pepper
  • One 8 oz. Package Cream Cheese (softened)


  1. Add all ingredients into crock-pot (except cream cheese) and cook on low for five hours.
  2. Stir in cream cheese for last half hour.
  3. Serve sprinkled with Colby-Jack cheese

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