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Creamy Potato and Corn Soup

Prepped in five minutes, this creamy, cheesy, potato and corn soup is the ultimate slow cooker recipe. Season it with our convenient blend of Club House® Himalayan Pink Salt, Black Pepper & Garlic All Purpose Seasoning to make mealtime even easier.
5 min
PREP TIME
4h
COOK TIME
299
CALORIES
6
INGREDIENTS

INGREDIENTS 7 SERVINGS

  • 1 pound (500 grams) frozen diced hash brown potatoes
  • 3 cups (750 milliliters) Unsalted Chicken Stock
  • 1 package (250 grams) cream cheese, cubed
  • 1 tablespoon (15 milliliters) Himalayan Pink Salt With Black Pepper and Garlic
  • 1 package (500 grams) frozen whole kernel corn
  • 1/2 cup (125 milliliters) shredded Cheddar cheese

Preparation

  • 1 Mix potatoes, stock, cream cheese and Seasoning in 6 L slow cooker. Cover.
  • 2 Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.
  • 3 Stir in shredded cheese until smooth. Ladle into soup bowls. Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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