Potato Soup. I make my freezer meals 2 ways. One way is to just make them all in a 2 day process.
Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two.
I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer.
Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later.
Your meals will do well in the freezer for 2-4 months.
30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth. Veggie broth works fine too
1 can cream of chicken soup
½ cup onion, chopped
½ teaspoon pepper
¼ teaspoon garlic powder
8 oz cream cheese (not fat free, it wont melt in)
1. In a large freezer bag, combine everything except cream cheese. Double up on your freezer bag and squeeze out any air to avoid freezer burn. Label it and put a date on it.
Cooking instructions: Thaw soup and place mixture in crock pot. Cook on low for 6-8 hours or on high for 4-5 hours. About 1 hour before serving, add in the cream cheese and heat until thoroughly melted.
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time
Liked my Potato Soup? Then check out my 7 Favorite Soup Recipes
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