#Crockpot Potato #Soup #Recipe!

Hey Everyone!! :-)

I'm back with another lazy cook's dream recipe today. A warning up front, this is not at all a low-fat, low-salt, or otherwise "healthy" recipe. But it's perfect for one of those occasional chilly Spring evenings when you want something warm, stick-to-your-ribs, and indulgent. Enjoy! :-)

Ingredients:
1 bag frozen hash-brown potatoes (the cubes not the shreds)
2 packages dried onion soup mix
4 cups vegetable stock
1 16oz can of corn
1 12oz package sliced button mushrooms (or 1 16oz can of mushrooms)
1 finely chopped onion (any color)
1 16oz bag frozen broccoli
1 1/2 pint container of heavy cream
2 tbsp vegetarian Worcestershire sauce
1/2 12oz package mozzarella/cheddar blend shredded cheese
3 bay leaves
1 tbsp paprika
6 cloves chopped garlic
Salt and pepper to taste

Put stock, potatoes, onion mix, paprika, bay leaves, Worcestershire sauce, onion, garlic, and mushrooms in the crockpot. Cook on high for 3-4 hours. Add broccoli and corn and cook for another 1-2 hours. Remove the bay leaves, stir in cream and cheese, and cook for another half hour or so. Serve hot and enjoy.

Be careful about adding salt as there is already quite a bit in the pre-made ingredients. Obviously, if you don't like any of the vegetables, you can leave them out or swap them for something else. This recipe works with sweet potatoes too, but you can't always find frozen sweet potato hash-browns, so you might need to use fresh ones and adjust the cooking time. Adding a diced chili pepper gives the soup a little spice, but hot sauce works well for this too. If you don't have broccoli, spinach or kale work well, but you need to add them when you add the cream and cheese. If the liquid level looks too low, feel free to add a little water. A thickener shouldn't be necessary as the potatoes and cheese both thicken the soup already.

Bon Appetit!