I’m a huge fan of crockpot meals. There are many days when I just don’t have an opportunity to even think about cooking supper much before 5:00. When you have kids who need to be at practice by 6, there isn’t enough time to cook and eat a meal in under an hour. So, I turn to my crockpot. A lot.
I’ve been making this recipe for Potato Soup for over a year. It’s really good (aka my kids and picky husband eat it) and super easy to make. No need to fix what isn’t broken. Unless it’s necessary.
You see, I had planned to make this meal yesterday. I keep the ingredients to make it handy because it’s something I can quickly toss in the crockpot after lunch and we’re ready to eat right at 5 when the kids leave. Well yesterday, I was wrong. I only had half a bag of hash browns and half a block of cream cheese, thinking it wouldn’t be a big deal I tossed the ingredients into the crockpot and went about my day. When I went to add the cream cheese to the pot all I had was potato water. No good. So I started searching my fridge and freezer and came up with half a bag of tater tots and some sour cream.
With a ‘what the heck,’ I added about 1/4-1/2c. of sour cream to the pot (with the 1/2 block of cream cheese that I had) and tossed in the tater tots. I gave it a stir, covered it up and hoped for the best.
AMAZING! My husband and I actually liked it this way better because the hash browns always cook way down and, while there are some bites, it’s pretty soupy. This was definitely more of a chowder consistency which I prefer.
So, if you’re in a bind (or just want to put a new spin on a favorite), give this recipe a try! Next time, I’m going to try it with sausage and maybe gnocchi!
Happy Hump Day!
*To make- follow the above recipe exactly until it says to add the cream cheese. Only add half a block and add 1/4-1/2c. sour cream (depending on personal taste) and then add about 1/2 of a bag of tater tots. Give it a gentle stir and let it cook about an hour longer. Then top with cheddar cheese, bacon, whatever you like to serve!