EASY VEGETARIAN CROCK POT POTATO SOUP

Okay this soup was way too easy to throw together and tasted really good. I have to admit I was a little surprised by the way it was so thick and creamy with just the right amount of cheesy flavor. We had a going away luncheon this past weekend for one of our co-workers. We brought in Vietnamese Banh Mi sandwiches and made two kinds of soup in the crock pots. I had a request for my chicken tortilla soup and I wanted to try a vegetarian soup. So when I came across this potato soup I knew I had to try it. I decided I needed to tweak it to make it completely vegetarian. The original recipe called for chicken broth and cream of chicken soup but I switched it to vegetable broth and cream of celery soup. It turned out really good. The tortilla soup was really good too, but I think the potato soup was definitely their favorite. I thought about using  golden potatoes and cutting them up but, this was so much easier especially since I would be preparing it at work. Here is the recipe. Enjoy!

INGREDIENTS:

1  30 0z. bag of frozen hash browns ( I used the cubed potatoes)

1  32 oz. of vegetable broth

1 10 ¾ oz. can of cream of celery soup

2 tsp. of minced garlic

1 chopped onion

1 8 oz. block of cream cheese

Salt and pepper to taste

DIRECTIONS:

Spray crock pot with PAM or use a liner. Mix together all ingredients in the crock pot except the cream cheese. Cover and cook on low for 6 hours or on high for 4 hours. About an hour before serving, add the block of cream cheese and allow to melt. Stir well, top with cheese, bacon , or chives.