Cheesy Potato Crockpot Soup
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Ingredients
- 20 oz shredded hash brown potatoes
- 32 oz chicken broth
- 1 clove garlic , minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 yellow onion , chopped
- 1 cup whole milk
- 1 tbsp unsalted butter
- 4 tbsp flour
- 2/3 cup shredded carrots
- 2 cups Andrew & Everett® Shredded Cheddar Cheese
Instructions
- In a crockpot, add potatoes, chicken broth, carrots, onion, garlic, salt and pepper. Cook on high for 3 hours.
- When cooking is completed, in a separate bowl melt unsalted butter and combine with milk. Add flour to milk and butter mixture and pour into crockpot.
- Add cheese to slow cooker and stir until melted. Cover and cook on low for 30 min. - 1 hour.
- Top with a generous serving of Andrew & Everett® Shredded Cheddar Cheese.
Recipe Notes
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