Easy 7 Can Taco Soup Recipe

This is the taco soup I make on the nights when I’ve run out of ideas and energy at the same time. There’s no chopping except half an onion, nothing to measure carefully, and it makes enough to feed my family with leftovers for lunch. The ranch packet is the part people don’t expect, and it’s the reason this tastes better than the version I used to make.

Ingredients & Equipment

Here’s everything that goes into this taco soup:

• Ground beef
• Onion
• Black beans
• Pinto beans
• Sweet corn
• Diced tomatoes
• Green chilis
• Enchilada sauce
• Chicken broth
• Taco seasoning packet
• Ranch seasoning packet
• Garlic powder
• Smoked paprika
• Cumin

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Large stock pot
• Medium skillet
• Can opener
• Colander
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Wooden spoon
• Ladle

Step By Step Directions

This recipe makes 6 to 8 servings. It takes 10 minutes of prep time and 1 hour and 10 minutes of cook time.

Step 1. Drain and rinse the black beans and pinto beans in a colander. Drain the corn, diced tomatoes, and green chilis.

Step 2. Add the ground beef and diced onion to a medium skillet over medium heat. Cook, breaking the meat apart as it goes, until no pink remains. Drain off the grease.

Step 3. Add the cooked beef and onion to a large stock pot along with all the drained cans, the enchilada sauce, chicken broth, taco seasoning, ranch seasoning, garlic powder, smoked paprika, and cumin.

Step 4. Cover and simmer over low heat for 1 hour, stirring occasionally.

Step 5. Serve with your favorite toppings.

Why the Ranch Packet Belongs in Taco Soup

Taco soup with a ranch packet is one of those tricks that sounds wrong and tastes right. The taco seasoning brings the chili powder and cumin, and the ranch packet brings buttermilk, dill, and onion. Together they round out the whole pot in a way that taco seasoning alone doesn’t.

Use a standard 1 ounce packet of dry ranch seasoning, the kind you’d mix with sour cream for dip. Not bottled dressing. If you buy ranch seasoning in a jar instead of packets, use 3 tablespoons.

If someone in your house doesn’t like ranch, leave it out and add an extra teaspoon of cumin and a teaspoon of onion powder. It’ll still be good, just a little flatter.

Crockpot Taco Soup

This recipe converts to the crock pot with almost no changes, and it’s how I make it when I want dinner waiting for me.

Brown the ground beef and onion in a skillet first, since that step can’t be skipped. Drain the grease, then add the beef and every other ingredient to your crockpot. Cook on low for 6 hours or on high for 3 hours.

That’s it. There’s nothing in this soup that needs careful timing, so it’s hard to overcook. If you’re gone longer than 6 hours, it’ll hold on the warm setting for another hour or two without hurting anything.

For a slow cooker version that’s even faster to put together, use a pound of pre-cooked frozen crumbled beef and skip the skillet entirely. It goes in frozen with everything else.

7 Can Chicken Taco Soup

To make chicken taco soup instead, leave out the ground beef and add 3 cups of shredded cooked chicken. A rotisserie chicken is the easiest way to do it, and it takes the prep down to about five minutes since there’s no browning step at all.

You can also cook the chicken right in the soup. Add 2 raw boneless skinless chicken breasts whole to the pot with everything else, simmer for the full hour, then pull them out, shred with two forks, and stir the meat back in.

In the crockpot, add the raw chicken breasts at the start, cook on low for 6 hours, then shred and return. The chicken version comes out a little lighter than the beef version, and it’s what I make when I want the leftovers for lunch.

Variations

• Creamy taco soup. Cube 8 ounces of cream cheese and stir it in during the last 20 minutes until it melts completely. This is the most popular change people make and it turns the whole pot velvety.
• Cheesy taco soup. Stir 2 cups of shredded cheddar in at the end, off the heat.
• 8 can taco soup. Add a can of ranch style beans or a second can of corn. Same method, one more can.
• 5 can taco soup. Cut it down to beans, corn, tomatoes, enchilada sauce, and broth, and skip the green chilis and one bean can. Faster and cheaper.
• Keto or low carb taco soup. Leave out the beans and corn and add a second pound of ground beef plus a can of diced tomatoes with green chilis. It changes the soup completely but keeps the flavor.
• Healthy taco soup. Use ground turkey or lean ground beef, low sodium broth, and no cheese on top. The beans and vegetables are already doing the heavy lifting.
• Make it spicy. Swap the mild green chilis for hot, use hot enchilada sauce, or add a chopped jalapeño with the onion.
• Add rice. Stir in 2 cups of cooked rice at the end to stretch it further.
• Taco soup with ground turkey. Straight swap for the beef, same amount, same method.

Toppings

This is half the fun of taco soup, and it’s how I get my kids to eat a bowl of beans without complaint. Set the toppings out and let everybody build their own:

• Shredded cheddar or Mexican blend cheese
• Sour cream
• Crushed tortilla chips or Fritos
• Sliced avocado or guacamole
• Chopped cilantro
• Sliced green onions
• Diced red onion
• Pickled jalapeños
• A squeeze of lime

Leftovers & Storage

Store leftover taco soup in an airtight container in the refrigerator for up to 5 days. It gets better every day as the seasonings settle in, and it’s one of the few things my family will happily eat three days in a row.

It freezes very well for up to 3 months since there’s no dairy in the base. Freeze it in individual portions for lunches. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. If you make the creamy version with cream cheese, freeze it before adding the cream cheese and stir that in fresh when you reheat.

Tips & Tricks

• Drain the beans, but not the enchilada sauce. The whole 28 ounce can goes in. That’s what makes the base rich instead of watery.
• Drain the grease off the beef. A pound of beef leaves behind more fat than you want floating on top of the finished soup.
• The seasoning packets have salt in them. Between two packets, the broth, and the enchilada sauce, don’t add salt until you’ve tasted it at the end.
• Simmer with the lid on. This soup is meant to be brothy. An uncovered simmer for an hour will reduce it more than you want.
• Make a double batch. Everything is canned, so doubling costs you nothing in extra prep. Freeze half.
• Buy the cans on sale in the fall. I stock up when they go on sale and keep enough on hand to make this without a grocery run.
• Sub the packets if you make your own. Two tablespoons of homemade taco seasoning replaces the packet if you’d rather skip the additives.

Recipe FAQs

Is this really only 7 cans? Yes. Black beans, pinto beans, corn, diced tomatoes, green chilis, enchilada sauce, and chicken broth. The only things that aren’t canned are the ground beef, half an onion, and the seasonings.

Can I make this in the crockpot? Yes, and it’s a great slow cooker recipe. Brown the beef first, then add everything to the crock pot and cook on low for 6 hours or high for 3 hours.

Can I use chicken instead of ground beef? Absolutely. Use 3 cups of shredded rotisserie chicken, or simmer 2 raw chicken breasts in the pot for the full hour and shred them at the end.

Do I have to brown the beef first? Yes. Raw ground beef added straight to the pot won’t break apart properly and leaves the fat in the soup. It’s the only real cooking step in this recipe.

Can I use different beans? Any beans work here. Kidney, ranch style, chili beans, or two cans of the same kind. Use what’s in your pantry.

Can I make this in the Instant Pot? Yes. Brown the beef using the sauté function, add everything else, and pressure cook on high for 10 minutes with a quick release.

How spicy is this? Mild as written. The green chilis and taco seasoning give it flavor without much heat, and my kids eat it without complaining. Use hot enchilada sauce or add a jalapeño if you want it warmer.

More Easy Soup Recipes

• Easy Broccoli Cheese Soup
• Crockpot Chicken Corn Chowder
• One Pot Creamy Vegetable Soup
• Crockpot Butternut Squash Soup
• Crockpot Ham and Bean Soup
• Crockpot Loaded Baked Potato Soup
• Crockpot Chicken Pot Pie Soup
• Crockpot Chicken Noodle Soup
• Crockpot Cheeseburger Soup

Print

Easy Taco Soup with Ground Beef

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Equipment

• Large pot
• Large skillet
• Can opener
• Colander
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring spoons
• Wooden spoon
• Ladle

Ingredients

• 1 lb ground beef
• ½ onion diced
• 15 oz can black beans drained and rinsed
• 15.5 oz can pinto beans drained and rinsed
• 15.25 oz can sweet corn drained
• 14.5 oz can diced tomatoes drained
• 4 oz can green chilis drained
• 28 oz can enchilada sauce
• 14.5 oz can chicken broth
• 1 oz packet taco seasoning
• 1 oz packet ranch seasoning
• 1 tbsp garlic powder
• 2 tsp smoked paprika
• 1 tsp cumin

Instructions

• Drain and rinse the black beans and pinto beans in a colander. Drain the corn, diced tomatoes, and green chilis.
• Add the ground beef and diced onion to a medium skillet over medium heat. Cook, breaking the meat apart as it goes, until no pink remains. Drain off the grease.
• Add the cooked beef and onion to a large stock pot along with all the drained cans, the enchilada sauce, chicken broth, taco seasoning, ranch seasoning, garlic powder, smoked paprika, and cumin.
• Cover and simmer over low heat for 1 hour, stirring occasionally.
• Serve with your favorite toppings.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

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The post 7 Can Taco Soup first appeared on The Simple Parent.

Easy Broccoli Cheese Soup with Velveeta

That last part is the whole reason I use Velveeta here. Cheese soup made with shredded cheddar can turn grainy or greasy if the heat gets away from you, and there’s nothing to do about it once it happens. Velveeta melts into the milk and stays there. It’s not fancy, but my kids eat two bowls and I’m not standing over the stove worrying about whether the cheese is going to break.

Ingredients & Equipment

• Butter
• Onion
• Flour
• Milk
• Velveeta
• Frozen chopped broccoli
• Pepper

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Whisk
• Wooden spoon
• Ladle

Step By Step Directions

This recipe makes 4 servings. It takes 5 minutes of prep time and 30 minutes of cook time.

Step 1. Add the butter to a large pot and melt it over medium heat.

Step 2. Add the diced onion and cook for a few minutes, until softened.

Step 3. Sprinkle in the flour and stir constantly. Cook until the mixture is bubbly, about a minute. This is what thickens the soup.

Step 4. Pour in the milk and bring it to a boil over high heat, then reduce to low and simmer for a couple of minutes.

Step 5. Add the cubed Velveeta, thawed broccoli, and pepper. Stir often as the cheese melts, breaking apart any large pieces of broccoli as it cooks.

Step 6. Once the cheese is fully melted, let it simmer for 5 more minutes before serving.

How to Make Broccoli Cheddar Soup Instead

If you’d rather make broccoli cheddar soup with real cheese, you can use this same base. Swap the 12 ounces of Velveeta for 3 cups of shredded sharp cheddar, and change how you add it.

Take the pot completely off the heat before the cheese goes in. Add it a handful at a time, stirring until each addition melts before you add the next. If the pot is too hot or you dump it all in at once, the cheese will separate and go grainy and there’s no fixing it.

Shred the cheddar yourself from a block. Bagged shredded cheese is coated in starch to keep it from clumping, and that starch is exactly what makes cheese soup gritty. This is the one step I’d tell you not to skip.

Cheddar gives you more flavor and a sharper, tangier soup. Velveeta gives you a soup that never breaks. I make the Velveeta version on weeknights and the cheddar version when I have the patience for it.

Panera Broccoli Cheddar Soup at Home

If you came here looking for the Panera broccoli cheddar soup, this recipe is simpler than theirs but built on the same idea: a butter and flour base, dairy, cheese, and broccoli.

The main differences are that theirs includes shredded carrot, uses sharp cheddar rather than Velveeta, and has a thinner, more pourable texture from using stock along with the cream.

To take this closer to a copycat, shred one carrot and add it with the onion, replace 1/2 cup of the milk with chicken stock, and use the sharp cheddar method from the section above. A pinch of nutmeg and a little dry mustard round it out. Serve it in a bread bowl if you want to complete the picture.

Keeping Broccoli Cheese Soup Warm in the Crockpot

I’ll be straight with you: I don’t make this soup in the crockpot. There’s nothing in it that needs hours. The broccoli is already blanched before it’s frozen, the onion is a quarter cup, and milk sitting on low heat for that long tends to scorch against the sides before the cheese ever goes in. You’d end up with gray broccoli and a worse soup than the thirty minute version.

What the slow cooker is genuinely good for here is holding it. Make the soup on the stove exactly as written, then transfer it to your crockpot on the warm setting. It’ll hold for 3 or 4 hours without separating, and Velveeta is the reason it holds that well. A cheddar version would break on you.

That’s made this my go-to for game days, church potlucks, and Christmas Eve when people eat whenever they get hungry. Give it a stir every half hour or so, and add a splash of milk if it starts getting too thick around the edges.

If you want a true dump and go slow cooker cheese soup, you need a broth base and something that actually benefits from the long cook, like potatoes. That’s a different recipe than this one.

Variations

• Broccoli potato cheese soup. Add 2 cups of frozen diced hash browns or 2 peeled and diced russet potatoes with the milk, and simmer until tender before the cheese goes in. This is the version that makes it a full dinner.
• Chicken broccoli cheese soup. Stir in 2 cups of shredded rotisserie chicken along with the cheese.
• Broccoli cauliflower cheese soup. Use half broccoli and half frozen cauliflower florets.
• Keto or low carb broccoli cheese soup. Leave out the flour, replace the milk with 2 cups of heavy cream, and let it simmer a few extra minutes to thicken on its own.
• Gluten free broccoli cheese soup. Skip the flour and whisk 2 tablespoons of cornstarch into the cold milk before it goes in the pot. Everything else stays the same.
• Lighter version. Use 2% milk and cut the Velveeta to 8 ounces. It’ll be thinner, but still cheesy.
• Add ham or bacon. A cup of diced ham or 6 strips of crumbled bacon stirred in at the end.
• Make it smoother. Use an immersion blender for a few seconds before adding the cheese if your family doesn’t want visible broccoli.
• Extra sharp. Stir in a cup of shredded sharp cheddar along with the Velveeta. You get the smooth melt plus more flavor.

Leftovers & Storage

Store leftover broccoli cheese soup in an airtight container in the refrigerator for up to 4 days. It thickens up a lot as it chills, so add a splash of milk when you reheat it.

Reheat it gently over low heat on the stove, stirring as it warms. The microwave works too, but go in 30 second bursts and stir between each one. High heat is what makes cheese soup separate, and that’s true whether you’re making it or reheating it.

I don’t freeze this one. Dairy based cheese soups come back grainy and watery no matter how carefully you thaw them. It only takes 30 minutes to make fresh, so I’d rather just make it again.

Tips & Tricks

• Cut the Velveeta into small cubes. One inch pieces melt in a few minutes. A big block sits at the bottom of the pot while you stand there stirring.
• Thaw and drain the broccoli. Frozen broccoli holds a surprising amount of water, and it all ends up in your soup if you don’t drain it after thawing.
• Cook the flour before the milk goes in. That bubbly minute in step 3 cooks out the raw flour taste. Skipping it leaves a pasty flavor.
• Whisk when you add the milk. Pour it in slowly and whisk as you go so the flour mixture doesn’t lump.
• Keep the heat low once the cheese is in. A hard boil after the cheese goes in can make even Velveeta look oily.
• Pepper generously. There’s no salt in this recipe because Velveeta brings plenty. Pepper is what keeps it from tasting flat.
• Chop the broccoli small. Big florets are hard to eat with a spoon. I break them up in the pot as it cooks.

Recipe FAQs

Can I use fresh broccoli instead of frozen? Yes. Use about 3 cups of fresh florets chopped small, and add them with the milk instead of with the cheese so they have time to get tender. Simmer about 10 minutes before the Velveeta goes in.

Why is my cheese soup grainy? Almost always heat. If it boiled hard after the cheese went in, or if you used pre-shredded bagged cheese with starch on it, that’s the cause. Velveeta is much more forgiving than cheddar, so if you’re having trouble with a cheddar version, this recipe is the fix.

Can I make this in the Instant Pot? Yes. Use the sauté function for the butter, onion, and flour, then add the milk and broccoli and pressure cook on high for 3 minutes with a quick release. Switch back to sauté on low and stir in the Velveeta until melted.

How do I make it thicker? Whisk 2 tablespoons of cornstarch into 1/4 cup of cold milk and stir it in, then simmer 5 more minutes. You can also add more Velveeta, which thickens it and makes it richer at the same time.

Can I use half and half or heavy cream instead of milk? You can, and it makes a richer soup. Heavy cream is thick enough that you could cut the flour down to 1 tablespoon.

Is this soup gluten free? Not as written, because of the flour. Swap in 2 tablespoons of cornstarch whisked into the cold milk and it is.

More Easy Soup Recipes

• 7 Can Taco Soup
• Crockpot Chicken Corn Chowder
• One Pot Creamy Vegetable Soup
• Crockpot Butternut Squash Soup
• Crockpot Ham and Bean Soup
• Crockpot Loaded Baked Potato Soup
• Crockpot Chicken Pot Pie Soup
• Crockpot Chicken Noodle Soup
• Crockpot Cheeseburger Soup

Print

Velveeta Broccoli Cheese Soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Equipment

• Large pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring spoons
• Whisk
• Wooden spoon
• Ladle

Ingredients

• 2 tbsp butter
• ¼ cup diced onion
• 2 tbsp flour
• 2 ½ cups milk
• 12 oz Velveeta cut into 1 inch pieces
• 10 oz package frozen chopped broccoli thawed
• Pepper to taste

Instructions

• Add the butter to a large pot and melt it over medium heat.
• Add the diced onion and cook for a few minutes, until softened.
• Sprinkle in the flour and stir constantly. Cook until the mixture is bubbly, about a minute.
• Pour in the milk and bring it to a boil over high heat, then reduce to low and simmer for a couple of minutes.
• Add the cubed Velveeta, thawed broccoli, and pepper. Stir often as the cheese melts, breaking apart any large pieces of broccoli as it cooks.
• Once the cheese is fully melted, let it simmer for 5 more minutes before serving.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days, adding a splash of milk when reheating over low heat.

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The post Easy Broccoli Cheese Soup with Velveeta first appeared on The Simple Parent.

Easy Warm Side Dishes

Mac and Cheese

Baked Velveeta Mac and Cheese

This Baked Velveeta Mac and Cheese is creamy, cheesy, and has that golden baked top everyone fights over. It’s a step up from stovetop mac without being complicated. It’s a hit with kids and adults every time.

Cheesecake Factory Macaroni and Cheese

If you’ve ever had the mac and cheese at Cheesecake Factory and wished you could make it at home, this Cheesecake Factory Macaroni and Cheese is the recipe. It’s rich, creamy, and tastes like the real thing. It’s a great one for holidays or dinner parties when you want to impress.

Crock Pot Mac and Cheese

Crock Pot Mac and Cheese is hands-off comfort food at its best. Dump everything in, let the crockpot do the work, and come back to perfectly creamy mac. It’s a lifesaver for holidays when your oven is already full.

Instant Pot Mac and Cheese

When you need mac and cheese fast, this Instant Pot Mac and Cheese is ready in minutes. It’s creamy, cheesy, and tastes homemade even though it takes almost no effort. It’s perfect for busy weeknights when the kids are asking for mac and cheese and you don’t want to use the boxed stuff.

Microwave Mac and Cheese

This Microwave Mac and Cheese is the fastest way to get real mac and cheese on the table. It’s a single-serve option that’s great for kids or a quick side alongside dinner. No boiling, no draining, no fuss.

No Boil Mac and Cheese

No Boil Mac and Cheese skips the step everyone hates — boiling and draining the noodles. Everything goes in one dish and bakes together. It comes out creamy and perfect with almost no hands-on time.

Velveeta Mac and Cheese

This stovetop Velveeta Mac and Cheese is the classic creamy mac and cheese that kids never say no to. It takes about 20 minutes start to finish. It’s one of those simple sides that just works every single time.

Casseroles & Baked Sides

Broccoli Casserole with Ritz Crackers

This Broccoli Casserole with Ritz Crackers is cheesy, buttery, and has that crunchy Ritz topping that makes it irresistible. It’s a classic holiday side that shows up at every family dinner for a reason. Even people who don’t love broccoli eat this one.

Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole frees up your oven on busy cooking days. It tastes just as good as the oven version and you don’t have to babysit it. Add the crispy onion topping right before serving for the best crunch.

Crock Pot Corn Casserole

This Crock Pot Corn Casserole is sweet, creamy, and one of those sides everyone takes seconds of. It’s especially great for holidays when you need oven space for other things. Dump it in the crockpot and let it cook while you handle the rest.

Crockpot Cheesy Corn

Crockpot Cheesy Corn is warm, gooey, and tastes way better than regular corn on the side. It’s one of the easiest crockpot sides you can make. Just stir it a couple times and it’s done. Kids love it and it goes with everything.

Crockpot Cheesy Potatoes

These Crockpot Cheesy Potatoes are the definition of comfort food in a crockpot. They’re creamy, loaded with cheese, and take almost no effort to put together. They work for holidays, potlucks, and any night you want something warm and easy.

Crockpot Cheesy Ranch Potatoes

Crockpot Cheesy Ranch Potatoes add a ranch kick to the classic cheesy potato casserole. The ranch seasoning gives them an extra layer of flavor that keeps people coming back for more. They’re easy to prep ahead and cook low and slow.

Crock Pot Sweet Potato Casserole

This Crock Pot Sweet Potato Casserole has the marshmallow and pecan topping everyone expects without taking up oven space. It’s sweet, creamy, and practically makes itself. It’s a must-have for fall dinners and holiday tables.

Crock Pot Baked Beans

Crock Pot Baked Beans are smoky, sweet, and perfect alongside just about any main dish. They cook low and slow all day and taste better for it. They’re a great set-it-and-forget-it side for cookouts, potlucks, and fall dinners.

More Side Dish Recipe Collections

• 10+ Easy Potato Side Dishes
• 40+ Make Ahead Side Dishes
• 25+ Cold Side Dishes

The post 15+ Easy Warm Side Dishes for Fall first appeared on The Simple Parent.

Easy Potato Side Dishes

Air Fryer Baked Potato

An Air Fryer Baked Potato comes out with crispy skin and a fluffy inside in about half the time of a regular oven. It’s the easiest weeknight side when you don’t want to wait around. Set up a topping bar and let everyone load their own.

Air Fryer Home Fries

These Air Fryer Home Fries are crispy, seasoned, and ready in minutes. They’re great alongside eggs for breakfast or as a side for burgers and sandwiches. They cook evenly without all the oil of traditional frying.

Air Fryer Potato Wedges

Air Fryer Potato Wedges are thick, crispy, and so much better than anything from the freezer section. They’re a fun side the kids love and they come together fast. Serve them with ketchup, ranch, or fry sauce.

Air Fryer Smashed Potatoes

These Air Fryer Smashed Potatoes are crispy on the outside and soft on the inside. They feel a little more special than regular potatoes without being any harder to make. They’re great alongside steak, chicken, or any fall dinner.

Air Fryer Sweet Potatoes

Air Fryer Sweet Potatoes cook up perfectly tender with slightly caramelized edges. They’re a healthy side that takes almost no prep. Top them with butter and cinnamon or go savory with salt and pepper.

Air Fryer Sweet Potato Wedges

These Air Fryer Sweet Potato Wedges are a slightly sweet, crispy alternative to regular fries. Kids love the natural sweetness, and they’re a great way to get sweet potatoes on the table without a casserole. They’re ready in about 15 minutes.

Air Fryer Twice Baked Potatoes

Air Fryer Twice Baked Potatoes are loaded with cheese, bacon, and sour cream. They feel like a special occasion side but they’re honestly easy to pull off on any night. You can prep them ahead and air fry them when you’re ready.

Crock Pot Garlic Mashed Potatoes

These Crock Pot Garlic Mashed Potatoes free up your stove and practically make themselves. The garlic and cheddar cheese make them extra flavorful. They’re perfect for holidays when your oven and stove are already full.

Crock Pot Sweet Potato Casserole

Crock Pot Sweet Potato Casserole is the holiday side dish that frees up oven space when you need it most. It’s sweet, creamy, and topped with the marshmallow and pecan topping everyone expects. Set it and forget it while you focus on everything else.

Crockpot Cheesy Potatoes

These Crockpot Cheesy Potatoes are pure comfort food with minimal effort. They’re creamy, cheesy, and you just dump everything in the crockpot. They work for holidays, potlucks, and busy weeknights.

Crockpot Cheesy Ranch Potatoes

Crockpot Cheesy Ranch Potatoes add a ranch twist to the classic cheesy potato side. The ranch seasoning gives them a flavor that kids especially love. They’re easy to prep ahead and cook while you handle the rest of dinner.

Microwave Mashed Potatoes

When you need mashed potatoes fast, these Microwave Mashed Potatoes are a lifesaver. They’re real potatoes, not the boxed kind, and they come together in a fraction of the time. They’re perfect for busy nights when you still want a homemade side.

Easy Mashed Sweet Potatoes

These Easy Mashed Sweet Potatoes are smooth, buttery, and simple enough for any night of the week. They’re a great alternative to regular mashed potatoes when you want something a little different. A little brown sugar and cinnamon takes them over the top.

Mashed Potato Bites

Mashed Potato Bites are a fun, portable way to serve potatoes as an appetizer or side. They’re loaded with cheese and bacon and easy to eat with your hands. They’re great for parties and a smart way to use up leftover mashed potatoes.

More Side Dish Recipe Collections

• 25+ Thanksgiving Vegetable Side Dishes
• 25+ Cold Side Dishes
• 40+ Make Ahead Side Dishes

The post 10+ Easy Potato Side Dishes for Fall first appeared on The Simple Parent.

Easy Potluck Desserts That Travel

Bars & Brownies

Cheesecake Bars

These Cheesecake Bars give you all the flavor of cheesecake in a bar you can pick up with your hands. They cut clean, stack well in a container, and don’t need a fork. They’re one of the easiest impressive-looking desserts you can bring.

Sugar Cookie Bars

These Sugar Cookie Bars are soft, sweet, and way easier than rolling out individual cookies. Cut them into squares and they’re ready to pack. They’re great for any potluck, bake sale, or school event.

Apple Pie Bars

Apple Pie Bars give you all the flavor of apple pie without needing to slice and plate a whole pie at a potluck. They hold together perfectly and are easy to eat standing up. They’re a fall potluck favorite.

Apple Cheesecake Bars

These Apple Cheesecake Bars combine apple pie and cheesecake into one portable bar. They’re rich, creamy, and cut into neat squares. They’re one of those desserts people always ask about.

Apple Blondies

Apple Blondies are soft, chewy, and packed with apple cinnamon flavor. They bake in one pan, cut easily, and pack flat in a container. They’re a great fall option that isn’t pie or cake.

Pumpkin Blondies

These Pumpkin Blondies are soft, spiced, and perfect for fall potlucks. They bake in one pan and cut into squares that hold their shape. They’re easy to make the night before and grab on your way out.

Pumpkin Brownies

Pumpkin Brownies are fudgy with warm pumpkin spice flavor. They’re a fun twist on regular brownies that feels seasonal without being complicated. They travel perfectly and taste great at room temperature.

Pumpkin Pie Bars

These Pumpkin Pie Bars are everything you love about pumpkin pie in a bar that doesn’t need a fork. They’re easier to make than pie and way easier to transport. They’re a must for fall potlucks.

Banana Pudding Brownies

Banana Pudding Brownies are rich, fudgy, and have a banana pudding twist that makes them different from every other brownie on the table. They cut clean and travel easily. They’re a fun surprise at any potluck.

Sugar Cookie Brownies

These Sugar Cookie Brownies are a mashup of two favorites — soft sugar cookie on top, fudgy brownie on the bottom. They’re unique enough that people notice them on the table. They cut easily and hold up in a container.

Fudge, Candy & Bark

Ritz Cracker Candy

Ritz Cracker Candy is salty, sweet, and completely addictive. It takes a handful of ingredients and comes together fast. Break it into pieces, bag it up, and it travels without any fuss. It’s always one of the first things gone.

Microwave Peanut Butter Fudge

Microwave Peanut Butter Fudge takes about 10 minutes and doesn’t even need your stove. Cut it into squares, put it on a plate, and you’ve got a potluck dessert that looks like you spent way more time than you did. It sits out perfectly at room temperature.

Peanut Butter Balls (Buckeyes)

These Peanut Butter Balls are chocolate-dipped peanut butter bites that are no-bake and completely addictive. They pack flat, don’t melt easily, and people will eat them by the handful. Make a big batch because they go fast.

Candied Pecans

Candied Pecans are sweet, crunchy, and perfect for potlucks where you want something that isn’t a full dessert. Package them in a jar or bowl and people will snack on them all evening. They keep well for days.

Pecan Pie Bark

This Pecan Pie Bark has all the flavor of pecan pie in break-apart bark form. It’s no-fuss, travels in a zip-top bag, and you can make it the day before. It’s a fall potluck standout.

Graham Cracker Toffee

Graham Cracker Toffee is crunchy, buttery, and topped with white chocolate and berries. It breaks apart into pieces and travels in a bag or container. It takes about 20 minutes and looks way fancier than the effort involved.

Homemade Butter Mints

These Homemade Butter Mints are melt-in-your-mouth little bites that are perfect for setting out on a dessert table. They’re easy to make in big batches and they keep well for days. They add a nice light option next to all the rich desserts.

Snack Mixes & More

Puppy Chow

Puppy Chow is the ultimate make-ahead potluck snack. Bag it up, toss it on the table, and watch it disappear. It’s sweet, crunchy, and you can make a massive batch without any special equipment.

Red Velvet Sheet Cake

This Red Velvet Sheet Cake bakes in a sheet pan, so it’s already in the perfect shape for transport. No stacking layers, no fragile frosting. Cut it into squares at the potluck and serve it straight from the pan.

Bisquick Chocolate Chip Cookies

Bisquick Chocolate Chip Cookies use Bisquick instead of measuring out flour, baking soda, and salt separately. They come together fast, bake up soft, and travel perfectly in a container or bag. They’re one of the easiest cookies you can make for a potluck.

Bisquick Peanut Butter Cookies

These Bisquick Peanut Butter Cookies are soft, peanut buttery, and take almost no effort thanks to the Bisquick shortcut. They hold up great in a container and taste just as good the next day. They’re a solid option when you need cookies fast and don’t want to fuss.

Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies are chewy, hearty, and have a nice fall flavor without being pumpkin or apple. They travel well in a container or bag and don’t crumble easily. They’re a solid option when everyone else is bringing the same chocolate chip cookies.

More Dessert Recipe Collections

• 15+ Easy Dessert Dips
• 70+ No Bake Desserts
• 20+ Apple Dessert Recipes
• 15+ Pumpkin Dessert Recipes

The post 20+ Easy Potluck Desserts That Travel first appeared on The Simple Parent.

Sides That Taste Better the Next Day

Pasta Salads

BLT Pasta Salad

The creamy dressing in this BLT Pasta Salad coats the noodles more evenly after sitting overnight. The bacon flavor works its way through the whole salad instead of just sitting on top. Give it a quick stir before serving and it tastes like a completely different dish than what you put in the fridge.

Pepperoni Pasta Salad

This Pepperoni Pasta Salad gets better overnight because the italian dressing fully absorbs into the noodles and the pepperoni releases a little of its oil into the salad. The flavor goes from good to addictive after about 8 hours. Mix it up before bed and it’s perfect by lunch.

Bacon Ranch Pasta Salad

The ranch dressing in this Bacon Ranch Pasta Salad thickens and clings to everything after a night in the fridge. The bacon stays flavorful and the whole thing tastes creamier and more seasoned the next day. It’s one of those salads that barely needs a stir before serving.

Deviled Egg Pasta Salad

The mustard and mayo dressing in this Deviled Egg Pasta Salad needs time to soak into the noodles and eggs. When you taste it fresh, it’s good. When you taste it the next day, the deviled egg flavor runs through every bite. That overnight chill makes all the difference.

Cowboy Pasta Salad

Cowboy Pasta Salad has a tangy dressing that gets absorbed by the beans and corn overnight. The flavors go from separate ingredients to a fully blended salad. The heartier ingredients hold their texture perfectly even after a full day in the fridge.

Spaghetti Salad

The long spaghetti noodles in this Spaghetti Salad soak up the italian dressing overnight and every strand gets coated. It goes from a tossed salad to a fully marinated one. Give it a good toss before serving since the noodles like to stick together after chilling.

Bowtie Pasta Salad

Bowties are one of the best pasta shapes for overnight sitting because they hold dressing in their folds. This Bowtie Pasta Salad tastes noticeably better after 8+ hours in the fridge. The veggies stay crunchy while the noodles absorb all the flavor.

Greek Pasta Salad

The vinaigrette in this Greek Pasta Salad marinates the feta, olives, and cucumbers overnight. The feta softens slightly and releases some of its salty, tangy flavor into the dressing. The whole salad tastes brighter and more cohesive the next day.

Easy Macaroni Salad

Easy Macaroni Salad is one of the most classic examples of a side that needs overnight time. The elbow noodles absorb the creamy dressing and the seasoning deepens. Fresh macaroni salad is fine, but day-two macaroni salad is the real thing.

Hawaiian Macaroni Salad

This one isn’t just better the next day. Hawaiian Macaroni Salad actually needs to be made ahead to taste right. The noodles have to absorb the dressing overnight to get that signature creamy, slightly tangy flavor. Making it same-day won’t give you the same result.

Caesar Pasta Salad

The parmesan and caesar dressing in this Caesar Pasta Salad deepen in flavor after sitting overnight. The dressing thickens and coats the noodles more evenly. It goes from a dressed pasta to a salad where every bite tastes fully seasoned.

Bruschetta Pasta Salad

The tomatoes in this Bruschetta Pasta Salad release their juices overnight and create a more flavorful sauce around the noodles. The basil and garlic infuse the whole salad. It tastes fresh-made the first day and marinated the second day — both great, but day two wins.

Sausage Pasta Salad

The sausage in this Sausage Pasta Salad releases flavor into the dressing as it sits overnight. The noodles soak it all up and every bite has more depth. It goes from a pasta salad with sausage to a sausage-flavored pasta salad — and that’s a big difference.

Mexican Pasta Salad

The southwestern dressing in this Mexican Pasta Salad gets absorbed by the black beans and corn overnight. The spices meld together and the whole thing tastes bolder the next day. It’s one of those salads that rewards patience.

Grinder Pasta Salad

This Grinder Pasta Salad has deli meats and cheese that release flavor into the dressing as they sit. The tangy dressing soaks into the noodles and ties everything together. It goes from a good pasta salad to a deli-level one overnight.

Cucumber Pasta Salad

The cucumbers in this Cucumber Pasta Salad stay crisp overnight while the dressing soaks into the noodles around them. You get that contrast of crunchy veggies and fully seasoned pasta. It’s a salad that actually improves with the texture difference after chilling.

Avocado Pasta Salad

The avocado in this Avocado Pasta Salad creates a creamy coating on the noodles that gets silkier as it sits. It’s best made the morning of rather than a full day ahead so the avocado stays green. Even a few hours of chilling makes a noticeable difference in how the flavors come together.

Broccoli Pasta Salad

The broccoli in this Broccoli Pasta Salad holds its crunch perfectly overnight while the noodles soften slightly and absorb the dressing. That contrast is what makes this salad better on day two. The dressing flavor is more even throughout instead of pooling at the bottom.

Salads & Slaws

Best Potato Salad

Best Potato Salad is the textbook example of a side that needs time. The potatoes absorb the creamy dressing and the mustard and seasoning mellow into something smoother. A same-day potato salad tastes unfinished compared to one that’s had a night to sit.

Broccoli Salad

The creamy dressing on this Broccoli Salad softens the broccoli just slightly while the bacon and onion flavors work their way through the whole salad. It goes from a tossed salad to a fully marinated one. The broccoli still has crunch but it’s less raw-tasting.

Creamy Cucumber Salad

The cucumbers in this Creamy Cucumber Salad release a little of their moisture into the creamy dressing overnight, which thins it out just enough to coat everything perfectly. The dill and onion flavors get stronger. It goes from simple to full-flavored after a night in the fridge.

KFC Copycat Coleslaw

This KFC Copycat Coleslaw needs overnight time for the cabbage to soften slightly and the sweet, creamy dressing to soak in. Fresh coleslaw is crunchy and sharp. Next-day coleslaw is tender and mellow. The next-day version wins every time.

Corn Salads

Frito Corn Salad

The corn and dressing in this Frito Corn Salad meld beautifully overnight. Just add the Fritos right before serving so they stay crunchy. The base salad gets more flavorful the longer it sits, and the fresh chips give you that salty contrast.

Sweet Corn Salad

4. Add salt and pepper to taste and stir again.

This Sweet Corn Salad is one of those simple recipes where the flavors need time to come together. The corn absorbs the light dressing overnight and tastes sweeter and more seasoned the next day. It’s barely any effort to make and patience does the rest.

Creamy Corn Salad

The creamy dressing in this Creamy Corn Salad thickens and clings to the corn after a night in the fridge. The herbs and seasoning become more pronounced. It goes from a simple corn side to something that tastes like you spent real time on it.

Corn Salad with Feta, Basil & Tomatoes

The feta in this Corn Salad with Feta, Basil & Tomatoes softens overnight and creates a creamy, tangy element that isn’t there when you first toss it. The basil and tomatoes release their juices into the salad. It’s noticeably better after chilling.

Fluff Salads

Ambrosia Salad

Ambrosia Salad needs overnight time for the fruit juices to mingle with the creamy base. The marshmallows soften just enough to become pillowy instead of chewy. It goes from a mix of ingredients to a unified dessert salad.

Cranberry Fluff

This Cranberry Fluff sets up in the fridge and the cranberry flavor becomes smoother and less tart overnight. The marshmallows absorb some of the moisture and turn soft and sweet. Making it fresh doesn’t give you the same texture at all.

Orange Fluff Salad

Orange Fluff Salad needs time for the pudding and whipped cream to fully set and the orange flavor to develop. Fresh, it’s a little loose. After a night in the fridge, it’s fluffy, set, and the citrus flavor is front and center.

Pineapple Fluff Salad

This Pineapple Fluff Salad firms up beautifully overnight. The pineapple juice settles into the cream and marshmallow base and everything holds together better. Scooping it the next day gives you perfect, fluffy spoonfuls.

Pistachio Fluff

Pistachio Fluff absolutely needs overnight time. The pistachio pudding flavor deepens, the texture sets up, and the marshmallows soften into creamy little bites. Same-day pistachio fluff is honestly not even close to the overnight version.

Strawberry Fluff Salad

The strawberry flavor in this Strawberry Fluff Salad gets sweeter and more vibrant after sitting. The texture sets up and the marshmallows turn soft and creamy. It goes from good to irresistible with just a night in the fridge.

Cherry Fluff

Cherry Fluff needs time for the cherry flavor to meld with the cream base. The marshmallows absorb moisture and soften, and the whole thing sets up into the perfect scoopable texture. Making it the night before isn’t optional — it’s the recipe.

Banana Split Fluff

The fruit flavors in this Banana Split Fluff blend together overnight in a way that doesn’t happen same-day. The bananas soften into the cream, the pineapple releases its juice, and everything comes together. It tastes more like a banana split after it sits.

Banana Pudding Fluff

Banana Pudding Fluff needs the pudding to fully set and the banana flavor to deepen. It goes from a mixed bowl to something that actually tastes like banana pudding. The overnight chill is what transforms it.

Berry Cheesecake Fluff

The cream cheese base in this Berry Cheesecake Fluff firms up overnight and tastes more like actual cheesecake. The berries release a little juice that swirls through the cream. Day two is when this one really shines.

Oreo Fluff

The Oreo pieces in this Oreo Fluff soften slightly overnight and release their chocolate flavor into the cream. It goes from tasting like cream with cookies in it to tasting like cookies and cream throughout. The texture is better in every way on day two.

Peanut Butter Fluff

Peanut Butter Fluff sets up and gets richer as it chills. The peanut butter flavor distributes more evenly through the cream base overnight. It goes from a peanut butter dip to a fully developed dessert salad.

Lemon Fluff Dessert

The lemon flavor in this Lemon Fluff Dessert sharpens and brightens after sitting overnight. The texture firms up into something light and scoopable. It’s one of those desserts that barely tastes finished same-day but tastes perfect the next morning.

Cool Whip Fruit Salad

This Cool Whip Fruit Salad needs overnight time for the fruit juices to mingle with the whipped cream base. The marshmallows soften and the flavors blend into something sweeter and more cohesive. Same-day is a tossed salad. Next-day is a dessert.

More Side Dish Recipe Collections

• Potato Side Dishes
• Vegetable Side Dishes
• 85+ Thanksgiving Side Dishes
• Air Fryer Side Dishes

The post 40+ Sides That Taste Better the Next Day first appeared on The Simple Parent.

Crockpot Chicken Corn Chowder

What I love most is that this chicken corn chowder soup is thick and creamy without any flour, roux, or standing at the stove whisking. The creamed corn does that work for you. My kids ask for it by name once it starts getting cold out, and the fact that it makes enough for leftovers the next day is a bonus I’ll take every time.

Ingredients & Equipment

• Boneless, skinless chicken breasts
• Canned corn
• Canned creamed corn
• Russet potatoes
• Onion
• Chicken broth
• Dried parsley
• Dried sage
• Heavy cream
• Salt and pepper
• Bacon bits, chives, and shredded cheddar cheese for serving

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Slow cooker
• Cutting board
• Sharp knife
• Vegetable peeler
• Can opener
• Measuring spoons
• Liquid measuring cup
• Ladle

Step By Step Directions

This recipe makes 6 servings. It takes 10 minutes of prep time and 8 hours and 30 minutes of cook time.

Step 1. Combine the diced chicken, canned corn, creamed corn, diced potatoes, chopped onion, chicken broth, parsley, and sage in the bowl of your crock pot. Stir everything together.

Step 2. Place the lid on top and cook on low for 8 hours or on high for 4 hours. The chicken should shred easily and the potatoes should be fork tender.

Step 3. Remove the lid and pour in the heavy cream. Stir it through.

Step 4. Replace the lid and cook on high for 30 more minutes, just long enough to heat everything through.

Step 5. Serve with bacon bits, chopped chives, and shredded cheddar cheese on top.

Chicken Corn Potato Chowder

The potatoes are what turn this from a soup into a real chowder, and they’re the reason this fills up a hungry family. Four russet potatoes sounds like a lot going into the crock pot, but they break down just enough over eight hours to thicken everything without turning to mush.

Russets work best here because they’re starchy and soften completely. Yukon golds hold their shape more if you want distinct potato chunks. I peel mine, but you can leave the skins on if that’s how your family likes it.

If you want chicken corn chowder without potatoes, leave them out and add one more can of creamed corn. It’ll be thinner but still good, and it’s a decent swap if you’re serving it over rice or with a big piece of bread.

Variations

• Chipotle chicken corn chowder. Stir in 1 to 2 chopped chipotle peppers in adobo with the broth. Smoky and a little spicy without being too much for kids.
• Roasted poblano chicken corn chowder. Roast 2 poblano peppers, peel and chop them, and add them in the last hour. This is the version I make when it’s just adults eating.
• Mexican chicken corn chowder. Add a can of green chiles, 1 teaspoon of cumin, and swap the cheddar topping for pepper jack.
• Use rotisserie or canned chicken. Skip the raw chicken and stir in shredded rotisserie chicken or two drained cans of chicken during the last 30 minutes with the cream.
• Add bacon to the pot. Cook 6 strips, crumble them, and stir half in with the cream instead of only using bacon bits on top.
• Make it cheesier. Stir 2 cups of shredded cheddar into the pot along with the heavy cream until it melts.
• Swap the protein. Diced ham works beautifully here and turns this into a good use for leftover holiday ham.
• Lighten it up. Use half and half instead of heavy cream. It’s a little thinner but still creamy.

Leftovers & Storage

Store leftover chicken corn chowder in an airtight container in the refrigerator for up to 4 days. It thickens a lot overnight, so add a splash of broth or milk when you reheat it.

I don’t recommend freezing this one. The heavy cream and the potatoes both change texture after thawing, and it comes back grainy. If you want to freeze it, make the batch through step 2, freeze it before adding the cream, and stir the cream in fresh when you reheat.

Tips & Tricks

• Cut the chicken while it’s partly frozen. Twenty minutes in the freezer firms it up and makes dicing much faster and cleaner.
• Don’t drain the creamed corn. All of it goes in. That’s what makes the chowder thick.
• Do drain the regular canned corn. Otherwise you’re adding extra liquid you don’t want.
• Add the cream at the end, not the beginning. Dairy that cooks for eight hours can separate and turn grainy. The last 30 minutes is all it needs.
• Cut the potatoes about the same size. Half inch pieces cook evenly. Big chunks stay firm while small ones dissolve.
• Salt at the end. Between the broth, the canned corn, and the bacon bits on top, this can get salty fast. Taste it first.
• No slow cooker? Make it on the stove. Simmer everything except the cream in a large pot over medium low heat for about 35 minutes until the potatoes are tender and the chicken is cooked through, then stir in the cream and heat it for 5 more minutes.

Recipe FAQs

Can I use frozen corn instead of canned? Yes for the regular corn. Use about 3 cups of frozen kernels in place of the two cans, no thawing needed. You still need the canned creamed corn though, since that’s what thickens the chowder.

Can I put frozen chicken in the crock pot? I don’t recommend it. Frozen chicken spends too long in the temperature range where bacteria grow before it comes up to a safe temperature. Thaw it first, or use rotisserie chicken stirred in at the end.

How do I make this thicker? Mash some of the potatoes against the side of the crock pot with the back of a spoon before adding the cream. If you want it thicker still, whisk 2 tablespoons of cornstarch into the cream before pouring it in.

Can I make this in the Instant Pot? Yes. Add everything except the cream, cook on high pressure for 12 minutes, then quick release. Stir in the cream and let it sit on warm for a few minutes. Start to finish it’s about 30 minutes.

Can I make this ahead? You can chop the chicken, potatoes, and onion the night before and keep them in the refrigerator in separate containers. Cover the potatoes with water so they don’t brown, then drain them before they go in. The chowder itself is best served the day it’s made.

Do I have to use heavy cream? No, but it’s what gives this its texture. Half and half works with a slightly thinner result. Whole milk works in a pinch, though it’s more likely to look thin and separate, so stir in a little cornstarch with it.

More Easy Soup Recipes

• 7 Can Taco Soup
• One Pot Creamy Vegetable Soup
• Crockpot Butternut Squash Soup
• Crockpot Ham and Bean Soup
• Crockpot Loaded Baked Potato Soup
• Crockpot Chicken Pot Pie Soup
• Crockpot Chicken Noodle Soup
• Crockpot Cheeseburger Soup

Print

Easy Crock Pot Chicken Corn Chowder

Prep Time 10 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 38 minutes minutes

Servings 6

Equipment

• Slow cooker
• Cutting Board
• Chef Knife
• Vegetable peeler
• Can opener
• Measuring spoons
• Liquid measuring cup
• Ladle

Ingredients

• 2 boneless skinless chicken breasts, diced
• 2 15 ounce cans corn drained
• 2 15 ounce cans creamed corn undrained
• 4 russet potatoes peeled and diced
• 1 small onion finely chopped
• 32 ounces chicken broth
• 1 teaspoon dried parsley
• 1 teaspoon dried sage
• 2 cups heavy cream
• Salt and pepper to taste
• Bacon bits chives, and shredded cheddar cheese for serving

Instructions

• Combine the diced chicken, canned corn, creamed corn, diced potatoes, chopped onion, chicken broth, parsley, and sage in the bowl of your crock pot. Stir everything together.
• Place the lid on top and cook on low for 8 hours or on high for 4 hours. The chicken should shred easily and the potatoes should be fork tender.
• Remove the lid and pour in the heavy cream. Stir it through.
• Replace the lid and cook on high for 30 more minutes, just long enough to heat everything through.
• Serve with bacon bits, chopped chives, and shredded cheddar cheese on top.

Notes

Storage: Store leftover chowder in an airtight container in the refrigerator for up to 4 days, adding a splash of broth or milk when reheating.

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The post Crockpot Chicken Corn Chowder first appeared on The Simple Parent.

One Pot Creamy Vegetable Soup

What I love most is that it gets its creaminess from a simple milk and cornstarch mixture instead of a flour roux, so there’s no whisking at the stove hoping it doesn’t go lumpy. This is one of those creamy vegetable soup recipes that feels like it should be harder than it is, and my kids eat the broccoli without a word because it’s swimming in something creamy.

Ingredients & Equipment

• Butter
• Carrot
• Celery
• Onion
• Garlic
• Baby potatoes
• Chicken broth
• Italian seasoning
• Bay leaf
• Broccoli florets
• Corn
• Milk
• Heavy cream
• Cornstarch
• Salt and pepper

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Large stockpot or Dutch oven
• Cutting board
• Sharp knife
• Vegetable peeler
• Measuring cups
• Measuring spoons
• Small bowl
• Whisk
• Wooden spoon
• Ladle

Step By Step Directions

This recipe makes 6 servings. It takes 10 minutes of prep time and 30 minutes of cook time.

Step 1. Heat a large stockpot over medium heat and add the butter.

Step 2. When the butter is melted, stir in the diced carrot, chopped celery, and chopped onion. Cook until the vegetables are tender, about 5 minutes, then add the minced garlic and cook one minute more.

Step 3. Stir in the diced potatoes, chicken broth, Italian seasoning, and bay leaf. Bring the liquid to a boil, then reduce the heat to low and simmer for 20 minutes, until the potatoes are tender.

Step 4. While that simmers, whisk together the milk, heavy cream, and cornstarch in a small bowl until completely smooth with no lumps.

Step 5. Remove the bay leaf from the pot, then stir in the milk mixture along with the broccoli florets and corn.

Step 6. Let the soup simmer for 10 minutes, until the broccoli is tender and the soup has thickened.

Step 7. Season with salt and pepper before serving.

How This Compares to the Dixie Stampede Creamy Vegetable Soup

If you found this looking for the Dixie Stampede creamy vegetable soup, the one they serve in a mug before the show starts, I want to be upfront: this isn’t that recipe. The dinner show is now called Dolly Parton’s Stampede, though most people still search for it by the old name.

Theirs is completely smooth and pale, more of a velvety cream soup you drink than something you eat with a spoon. Mine is chunky, with visible broccoli, corn, potatoes, and carrots. Both are creamy vegetable soups, but they’re different experiences.

If the smooth version is what you’re after, you can get much closer with this recipe. Leave out the broccoli and corn, use only the carrot, celery, onion, and potatoes, and blend the whole pot with an immersion blender before you add the milk mixture. Cut the Italian seasoning down to 1/2 teaspoon so the herbs don’t come through, and add a little onion powder and celery salt instead. What you’ll end up with is smooth, mild, and pale, much more like the mug they hand you at your table.

For a crockpot version, cook the vegetables and broth on low for 5 hours, then blend, stir in the milk mixture, and cook on high for 20 more minutes to thicken.

Variations

• Creamy chicken vegetable soup. Stir in 2 cups of shredded rotisserie chicken with the broccoli and corn. This turns it from a side into a full dinner and it’s how I make it most often.
• Creamy potato vegetable soup. Double the baby potatoes and skip the corn for something heartier and more like a chowder.
• Make it vegetarian. Swap the chicken broth for vegetable broth. Everything else stays the same.
• Add cheese. Stir in 1 1/2 cups of shredded sharp cheddar at the very end, off the heat, until it melts.
• Use frozen mixed vegetables. A 16 ounce bag added in place of the broccoli and corn works fine and cuts your prep down to almost nothing.
• Add sausage or ham. Brown 1/2 pound of Italian sausage before the butter step, or stir in diced ham at the end.
• Green beans and peas. Both hold up well and go in at the same time as the broccoli.
• Make it thicker. Add a third tablespoon of cornstarch to the milk mixture.

Leftovers & Storage

Store leftover creamy vegetable soup in an airtight container in the refrigerator for up to 4 days. It thickens quite a bit as it sits, so add a splash of broth or milk when you reheat it on the stove over medium low heat.

I don’t freeze this one. The cream and the potatoes both come back grainy and the broccoli turns to mush. If you want to make it ahead, cook it through step 3 and refrigerate that base for up to 3 days, then finish with the milk mixture and vegetables when you’re ready to serve.

Tips & Tricks

• Whisk the cornstarch into cold milk, not hot broth. Adding cornstarch straight to the pot gives you lumps you can’t whisk out. The small bowl step matters.
• Don’t let it boil after the cream goes in. A hard boil can make dairy separate. Keep it at a gentle simmer.
• Cut the potatoes small. Half inch pieces cook through in the 20 minutes the recipe gives them. Bigger chunks will still be firm.
• Use baby potatoes and skip the peeling. The skins are thin enough that nobody notices, and it saves you a step.
• Add the broccoli at the end on purpose. Twenty minutes of simmering turns it gray and mushy. Ten is exactly right.
• Taste before you salt. Store bought broth varies a lot, and 6 cups of it is most of what’s in this pot.
• Prep the vegetables the night before. Chop everything, keep the potatoes covered in water in the refrigerator, and drain them before they go in.

Recipe FAQs

Can I make this vegetarian? Yes, just use vegetable broth instead of chicken broth. That’s the only ingredient standing in the way, and the flavor barely changes since the Italian seasoning and vegetables do most of the work.

Can I use frozen broccoli? You can. Add it straight from the freezer at the same point in the recipe and give it 2 or 3 extra minutes. Frozen broccoli is softer than fresh, so don’t walk away from it.

Why is my soup thin? The cornstarch needs a full simmer to activate. If it’s still thin after 10 minutes, whisk another tablespoon of cornstarch into 2 tablespoons of cold milk and stir that in, then simmer 5 more minutes.

Can I make this in the Instant Pot? Yes. Sauté the butter and vegetables using the sauté function, add the potatoes, broth, and seasonings, then pressure cook on high for 5 minutes with a quick release. Switch back to sauté, add the milk mixture, broccoli, and corn, and simmer 10 minutes.

Can I use half and half instead of heavy cream? You can. It’ll be slightly less rich, and since you’re already using cornstarch to thicken it, the texture holds up fine.

Can I skip the cornstarch? Not really, unless you want a brothy soup. The cornstarch is what makes this creamy rather than just a vegetable soup with milk in it.

More Easy Soup Recipes

• Crockpot Chicken Corn Chowder
• Crockpot Butternut Squash Soup
• Crockpot Ham and Bean Soup
• Crockpot Loaded Baked Potato Soup
• Crockpot Chicken Pot Pie Soup
• Crockpot Chicken Noodle Soup
• Crockpot Cheeseburger Soup

Print

Creamy Vegetable Soup Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Equipment

• Large pot
• Cutting Board
• Chef Knife
• Vegetable peeler
• Measuring Cups
• Measuring spoons
• Small bowl
• Whisk
• Wooden spoon
• Ladle

Ingredients

• ¼ cup butter
• 1 carrot peeled and diced
• 1 celery stalk chopped
• 1 small onion chopped
• 2 cloves garlic minced
• 1 pound baby potatoes diced
• 6 cups chicken broth
• 2 teaspoons Italian seasoning
• 1 bay leaf
• 2 cups chopped broccoli florets
• 1 cup corn canned or frozen
• 1 cup milk
• 1 cup heavy cream
• 2 tablespoons cornstarch
• Salt and pepper to taste

Instructions

• Heat a large stockpot over medium heat and add the butter.
• When the butter is melted, stir in the diced carrot, chopped celery, and chopped onion. Cook until the vegetables are tender, about 5 minutes, then add the minced garlic and cook one minute more.
• Stir in the diced potatoes, chicken broth, Italian seasoning, and bay leaf. Bring the liquid to a boil, then reduce the heat to low and simmer for 20 minutes, until the potatoes are tender.
• While that simmers, whisk together the milk, heavy cream, and cornstarch in a small bowl until completely smooth with no lumps.
• Remove the bay leaf from the pot, then stir in the milk mixture along with the broccoli florets and corn.
• Let the soup simmer for 10 minutes, until the broccoli is tender and the soup has thickened.
• Season with salt and pepper before serving.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days, adding a splash of broth or milk when reheating.

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The post One Pot Creamy Vegetable Soup first appeared on The Simple Parent.

Easy Crockpot Butternut Squash Soup

What I love most is how short the ingredient list is. Seven things, and one of them is salt and pepper. The cream cheese gets blended in at the end and turns this into one of the best butternut squash soup recipes I make all season, with no heavy cream and no pot to babysit on the stove. Of all the butternut squash recipes, soup is the one that shows up most often in our house once the weather turns.

Ingredients & Equipment

• Butternut squash
• Onion
• Vegetable broth
• Dried basil
• Dried oregano
• Cream cheese
• Salt and pepper

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Slow cooker
• Vegetable peeler
• Sharp knife
• Cutting board
• Measuring spoons
• Liquid measuring cup
• Blender or immersion blender
• Ladle

Step By Step Directions

This recipe makes 6 servings. It takes 15 minutes of prep time and 6 hours and 30 minutes of cook time.

Step 1. Combine the diced butternut squash, chopped onion, vegetable broth, dried basil, and dried oregano in the bowl of your slow cooker. Stir everything together so the herbs are mixed through.

Step 2. Cover and cook on low for 6 hours or on high for 3 hours. The squash should be soft enough to break apart with a spoon.

Step 3. Transfer the cooked ingredients to a blender along with the softened cream cheese. Blend until completely smooth.

Step 4. Return the blended soup to the crockpot and cook on low until it’s warmed all the way through. Season with salt and pepper before serving.

How to Make Roasted Butternut Squash Soup

Roasted butternut squash soup has a deeper, slightly sweeter flavor, and it’s an easy upgrade if you have an extra half hour. Toss the diced squash and onion with a little olive oil, spread them on a sheet pan, and roast at 400°F for 25 to 30 minutes until the edges start to brown.

Add the roasted squash and onion to the slow cooker with the broth and herbs, then cook on low for 3 hours instead of 6. Everything is already tender, so you’re really just letting the flavors come together. Blend with the cream cheese the same way.

I make the roasted version when we have company coming and the slow cooker version on a regular Tuesday. Both are good, one just takes more of your attention.

Panera Butternut Squash Soup Copycat

If you came here looking for the Panera butternut squash soup, the one you’re thinking of is officially called their Autumn Squash Soup. It’s a blend of butternut squash and pumpkin with warm spices, apple juice, and sweet cream, finished with pumpkin seeds on top. It shows up on the menu in the fall, though the refrigerated cups are in the grocery store year round for around $7.

This recipe is the savory version, with basil and oregano instead of spices and apple. If you want to take it in the Panera direction, here’s what I’d change: leave out the basil and oregano, cut the broth back to 2 1/2 cups, and add 1/2 cup of canned pumpkin puree, 1/2 cup of apple juice, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg to the slow cooker. Blend in the cream cheese the same way, then swirl a little heavy cream into each bowl and top with toasted pumpkin seeds.

It’s sweeter than what I usually make, and my kids like it that way. Worth knowing you can have it in November without the seasonal menu deciding for you.

Instant Pot Butternut Squash Soup

To make this butternut squash soup in the Instant Pot, add the squash, onion, broth, and herbs to the pot and cook on high pressure for 10 minutes. Let it natural release for 5 minutes, then quick release the rest.

Add the cream cheese and blend right in the pot with an immersion blender, or transfer to a regular blender. Start to finish it’s about 30 minutes instead of 6 hours, which is nice on a night when you forgot to start the slow cooker.

Variations

• Butternut squash soup with coconut milk. Swap the cream cheese for a can of full fat coconut milk. This is my go-to when we have someone dairy free at the table.
• Vegan butternut squash soup. Use the coconut milk swap above with vegetable broth and the whole recipe is vegan.
• Curried butternut squash soup. Add 1 to 2 teaspoons of curry powder with the broth and leave out the oregano.
• Spicy butternut squash soup. Stir in 1/4 teaspoon of cayenne or a chopped chipotle pepper before blending.
• Butternut squash sweet potato soup. Replace about a third of the squash with peeled, diced sweet potato for a sweeter, thicker soup.
• Healthy butternut squash soup. Skip the cream cheese entirely and blend in a peeled, diced apple instead. It still comes out creamy from the squash itself.
• Savory butternut squash soup. Add a couple of cloves of minced garlic and a sprig of fresh thyme to the slow cooker.
• Add protein. Stir in shredded rotisserie chicken after blending, or top each bowl with crumbled bacon or browned sausage.
• Toppings that actually make a difference. Toasted pumpkin seeds, a swirl of cream, croutons, or a handful of shredded sharp cheddar.

Leftovers & Storage

Store leftover butternut squash soup in an airtight container in the refrigerator for up to 5 days. This one genuinely tastes better on day two, so I usually make it the night before I plan to serve it.

It freezes well for up to 3 months. The cream cheese can separate a little when it thaws, so reheat it slowly on the stove and whisk while it warms and it comes right back together. I freeze it in individual portions for lunches.

Tips & Tricks

• Buy the pre-cut squash. Most grocery stores sell butternut squash already peeled and cubed. It costs a couple dollars more and saves you the hardest 10 minutes of this recipe.
• Let the cream cheese sit out. Softened cream cheese blends in smoothly. Cold cream cheese leaves little white specks that never fully disappear.
• Don’t fill the blender past halfway with hot soup. Steam builds up fast. Work in batches and leave the center cap off the lid with a towel over the opening.
• An immersion blender skips the transfer entirely. Blend right in the slow cooker if you have one.
• Salt at the end, not the beginning. Broths vary a lot in how salty they are, and you won’t know what the soup needs until it’s blended.
• Adjust the thickness with broth. Add it a quarter cup at a time until it’s where you want it. It’s much easier to thin soup than to thicken it.
• Cut the squash into even pieces. About one inch cubes. Uneven pieces mean some are mushy while others are still firm.

Recipe FAQs

Can I use frozen butternut squash? Yes, and it works well. Add it to the slow cooker straight from the freezer without thawing and cook it the same amount of time. Frozen squash releases a little more water, so you may want to start with 2 1/2 cups of broth instead of 3.

Can I make this dairy free? Absolutely. Replace the cream cheese with one 13.5 ounce can of full fat coconut milk, added right before blending. The soup comes out just as creamy and the coconut flavor is much milder than you’d expect.

Do I have to use a blender? No. An immersion blender works great and saves you a dish. If you don’t have either one, you can mash the squash with a potato masher for a chunkier, more rustic soup. Just soften the cream cheese well and stir it in slowly.

My soup is too thin. How do I fix it? Take the lid off the slow cooker and cook on high for 30 minutes to let some liquid cook off. You can also blend in a few tablespoons of instant mashed potato flakes, which thickens it without changing the flavor.

Can I make this ahead of time? Yes, and I recommend it. Make it up to 3 days ahead, refrigerate, and reheat on the stove over medium low heat or in the slow cooker on low for about an hour. The flavor improves overnight.

Can I use chicken broth instead of vegetable broth? You can, and it makes the soup a little richer. Use the same amount. Just know it won’t be vegetarian anymore if that matters for who you’re feeding.

More Easy Soup Recipes

• Crockpot Chicken Corn Chowder
• Crockpot Ham and Bean Soup
• Crockpot Loaded Baked Potato Soup
• Crockpot Chicken Pot Pie Soup
• Crockpot Chicken Noodle Soup
• Crockpot Cheeseburger Soup

Print

Easy Creamy Butternut Squash Soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours 30 minutes minutes

Total Time 6 hours hours 45 minutes minutes

Servings 6

Equipment

• Slow cooker
• Vegetable peeler
• Chef Knife
• Cutting Board
• Measuring spoons
• Liquid measuring cup
• Blender
• Ladle

Ingredients

• 1 butternut squash peeled and diced
• 1 medium onion chopped
• 3 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 8 ounces cream cheese softened
• Salt and pepper to taste

Instructions

• Combine the diced butternut squash, chopped onion, vegetable broth, dried basil, and dried oregano in the bowl of your slow cooker. Stir everything together so the herbs are mixed through.
• Cover and cook on low for 6 hours or on high for 3 hours. The squash should be soft enough to break apart with a spoon.
• Transfer the cooked ingredients to a blender along with the softened cream cheese. Blend until completely smooth.
• Return the blended soup to the crockpot and cook on low until it's warmed all the way through. Season with salt and pepper before serving.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

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Crockpot Loaded Baked Potato Soup with Hashbrowns

What I love most is that this loaded baked potato soup comes together in the crockpot with things I already keep in the pantry. Frozen hash browns, two cans of soup, broth, cream cheese, and cheddar. Ten minutes of dumping and stirring, then you walk away. My kids top theirs with so much bacon and cheese that it barely looks like soup anymore, and I’ve stopped fighting it.

Ingredients & Equipment

• Frozen diced hash browns
• Chicken broth
• Cream of chicken soup
• Cream of mushroom soup
• Bacon pieces
• Garlic powder
• Salt
• Black pepper
• Cream cheese
• Cheddar cheese

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Slow cooker
• Measuring cups
• Measuring spoons
• Can opener
• Silicone spoon
• Ladle

Step By Step Directions

This recipe makes 4 to 6 servings. It takes 10 minutes of prep time and cooks for 3 hours on high or 6 hours on low.

Step 1. Grease the insert of your slow cooker.

Step 2. Add the frozen hash browns, chicken broth, cream of chicken soup, cream of mushroom soup, bacon pieces, garlic powder, salt, and pepper to the slow cooker. Stir everything together.

Step 3. Cover and cook on high for 3 hours or on low for 6 hours.

Step 4. One hour before it’s done, cut the cream cheese into small cubes. Add the cubes and the shredded cheddar to the slow cooker and stir to combine.

Step 5. Replace the lid and cook for that final hour, stirring once or twice, until the cream cheese has completely melted in.

Step 6. Serve in bowls topped with more shredded cheddar and bacon pieces.

Crockpot Potato Soup with Hashbrowns

Frozen hash browns are the whole trick here, and which bag you grab does make a difference. You want diced hash browns, sometimes labeled southern style or potatoes O’Brien if they have peppers and onions mixed in. A 32 ounce bag is what this recipe is built around.

Shredded hash browns work too, but they break down much more and you’ll end up with a thicker, smoother soup that’s closer to a puree. Some people prefer it that way. If that’s you, use the same 32 ounce amount and cut the cook time by about an hour.

Do not thaw the potatoes first. They go into the crockpot frozen, straight from the bag. Thawed hash browns release water and get gummy before they ever start cooking.

Why Frozen Potatoes Work Better

Making crockpot potato soup with frozen potatoes isn’t a shortcut you settle for, it’s actually better for this recipe. The potatoes are already blanched before they’re frozen, so they hold their shape through a long cook instead of falling apart the way fresh diced potatoes do after six hours.

They’re also already cut evenly, which means every bite cooks the same. When I dice potatoes myself, some pieces are mush and some are still firm no matter how careful I am.

And there’s the part that matters most on a Tuesday: you open a bag and pour. That’s the entire prep. If you want to use fresh potatoes instead, peel and dice about 2 1/2 pounds of russets into half inch pieces and cook on low for 6 hours. Just know you’re adding 15 minutes of work to a recipe designed not to have any.

Variations

• Sausage potato soup. Brown 1 pound of breakfast sausage or Italian sausage and stir it in at the start. This is the version that turns it into a full dinner.
• Ham potato soup. Add 2 cups of diced ham with the hash browns. It’s my favorite way to use up leftover holiday ham, and the salt from the ham means you can cut back on the added salt.
• Chicken potato soup. Stir in 2 cups of shredded rotisserie chicken during the last hour with the cream cheese.
• Hamburger potato soup. Brown and drain 1 pound of ground beef and add it at the beginning. Kids tend to like this version best.
• Potato broccoli cheddar soup. Add 2 cups of chopped broccoli florets during the last hour so they stay tender instead of going to mush.
• Cracked potato soup. Add a packet of ranch seasoning mix along with the other seasonings. That’s the whole difference, and it’s a good one.
• Potato leek soup. Sauté 2 sliced leeks in butter and add them at the start, then leave out the garlic powder.
• Make it spicy. Stir in a can of diced green chiles or a few dashes of hot sauce before serving.
• Change up the cheese. Pepper jack, colby jack, or a smoked gouda all melt well here. Sharp cheddar gives you the most flavor.

Leftovers & Storage

Store leftover potato soup in an airtight container in the refrigerator for up to 4 days. It thickens up considerably overnight, so stir in a splash of broth or milk when you reheat it on the stove over medium low heat.

You can freeze it for up to 2 months, though I’ll be honest that the texture isn’t quite the same coming out. The cream cheese can look separated after thawing. Reheat it slowly and stir often and it mostly comes back together. If you know you’re freezing half the batch, freeze it before you add the cream cheese and cheddar, then stir those in fresh when you reheat.

Tips & Tricks

• Grease the insert, and don’t skip it. Between the cheese and the starch from the hashbrown potatoes, this one sticks. A quick spray saves you a lot of scrubbing.
• Cube the cream cheese, don’t drop the block in. Small cubes melt evenly in an hour. A whole block leaves you stirring at white lumps right when you want to be serving.
• Let the cream cheese sit out while it cooks. Room temperature cream cheese melts in faster and smoother.
• Shred your own cheddar. Bagged shredded cheese has starch on it that keeps it from melting smoothly. A block and a box grater takes two minutes and makes a real difference here.
• Taste before adding salt. Between the broth, the two cans of soup, and the bacon, there’s already a lot of salt in this pot.
• Don’t stir too much in the first few hours. Letting the potatoes sit undisturbed keeps them in pieces. Constant stirring breaks them down.
• For thicker soup, mash some of it. Press the back of a spoon against the side of the crockpot a few times before you add the cheese.
• Make it a topping bar. Set out bacon, cheddar, sour cream, chives, and green onions and let everyone build their own. It buys me about ten quiet minutes at the table.

Recipe FAQs

Can I use fresh potatoes instead of frozen hash browns? Yes. Use about 2 1/2 pounds of russet potatoes, peeled and diced into half inch pieces, and cook on low for 6 hours. Frozen is easier and holds its shape better, but fresh works fine.

Do I need to thaw the hash browns first? No, and you shouldn’t. Add them frozen straight from the bag. Thawed potatoes release water and turn gummy.

Should I use diced or shredded hash browns? Diced gives you a chunkier soup with distinct potato pieces. Shredded hash browns break down more and give you a thicker, smoother soup. Both work, so it comes down to what texture your family likes.

Can I make this without the canned soup? You can, though it changes the recipe. Replace both cans with 2 cups of milk whisked with 1/4 cup of flour, added at the beginning. It won’t be quite as rich, but it works if you’d rather skip the cans.

My soup is too thin. How do I fix it? Take the lid off and cook on high for 30 minutes to let some liquid cook off. You can also whisk 2 tablespoons of cornstarch into 1/4 cup of cold milk and stir that in, then cook 20 more minutes.

Can I make this vegetarian? Yes. Use vegetable broth, swap both cans for cream of mushroom or cream of celery, and leave out the bacon. Top with extra cheese and green onions instead.

Can I make this on the stove? You can. Simmer the hash browns, broth, canned soups, bacon, and seasonings in a large pot over medium low heat for about 30 minutes, then stir in the cubed cream cheese and cheddar and cook 10 more minutes until melted.

More Easy Soup Recipes

• Crockpot Chicken Corn Chowder
• Crockpot Ham and Bean Soup
• Crockpot Butternut Squash Soup
• Crockpot Chicken Pot Pie Soup
• Crockpot Chicken Noodle Soup
• Crockpot Cheeseburger Soup

Print

Easy Crockpot Potato Soup

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6

Equipment

• Slow cooker
• Measuring Cups
• Measuring spoons
• Can opener
• Silicone spoon
• Ladle

Ingredients

• 32 oz frozen diced hash browns
• 4 cups chicken broth
• 10.5 oz can cream of chicken soup
• 10.5 oz can cream of mushroom soup
• ⅓ cup bacon pieces plus more to serve
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 8 oz cream cheese
• 1 cup cheddar cheese plus more to serve

Instructions

• Grease the insert of your slow cooker.
• Add the frozen hash browns, chicken broth, cream of chicken soup, cream of mushroom soup, bacon pieces, garlic powder, salt, and pepper to the slow cooker. Stir everything together.
• Cover and cook on high for 3 hours or on low for 6 hours.
• One hour before it's done, cut the cream cheese into small cubes. Add the cubes and the shredded cheddar to the slow cooker and stir to combine.
• Replace the lid and cook for that final hour, stirring once or twice, until the cream cheese has completely melted in.
• Serve in bowls topped with more shredded cheddar and bacon pieces.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days, adding a splash of broth or milk when reheating.

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The post Crockpot Loaded Baked Potato Soup first appeared on The Simple Parent.