Cheesy Potato Soup

1 (32 oz.) pkg. frozen hash browns (or shred your own)

1 (12 oz.) can evaporated milk

2 cans of water (reuse the evaporated milk can for this)

1 lb. processed cheese, cubed (like Velveta)

½ Cup onion, minced or diced (I love the taste of red onions in this recipe!)

In a slow cooker/crockpot, mix all ingredients together.  Cover and cook on low heat for 3 – 4 hours stirring occasionally.

Suggested toppings: broccoli, bacon and/or diced ham.

This is the easiest recipe I have every found.  It freezes and reheats well too.


About bethanyswanson

I am a Christ follower, wife, mother, writer, teacher, artist, cook, sister, daughter, grand-daughter, friend, laundry lady, house keeper, taxi service, sensory of movies and tv, and work in progress.
This entry was posted in Entrees, What's For Dinner? and tagged , , , , . Bookmark the permalink.

One Response to Cheesy Potato Soup

  1. Tish says:

    no thank you.. I will stick with my fresh ingredient potato soup recipe.. still easy and delicious! 😉

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