Creamy Potato And Corn Soup
Creamy Potato And Corn Soup
This soup is easy to prep and delicious to eat. It only takes 5 minutes to prep and then you can throw it in the slow cooker to let it cook and simmer.Recipe courtesy of McCormick.
Prep Time
5
minutes
Cook Time
4
hours
Servings
7
Total time: 4 hours, 5 minutes
Ingredients
- 1 pound frozen diced hash brown potatoes
- 3 cup kitchen basics® all natural original chicken stock
- 8 ounce cream cheese, cubed
- 1 tablespoon mccormick® himalayan pink salt with black pepper and garlic all purpose seasoning
- 16 ounce frozen whole kernel corn
- 1/2 cup shredded cheddar cheese
Directions
- Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker.
- Cover the slow cooker.
- Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
- Stir in shredded cheese until smooth.
- Ladle into soup bowls.
- Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.