CrockPot Shredded Potato Soup
Ingredients
6 Cups Water
2 Whole Chicken Bouillon Cubes
2 Tablespoons Mrs. Dash Herb And Garlic Seasoning
1 Tablespoon Kosher Salt
8 Medium Russet Potatoes
1 Medium Yellow Onion
2 Cups Milk
½ Cup All-Purpose Flour
15.25 Ounces Canned Corn (Drained)
½ Pound American Cheese (Such As Velveeta Brand, Cut Into 1/2 Inch Cubes)
1 Tablespoon Paprika
Directions
In a 6 quart or larger slow cooker add the water, bouillon, Mrs. Dash and salt.
Peel and finely mince the onion, adding it to the slow cooker.
Peel and shred the potatoes and place the shredded potatoes in a colander. Rinse the potatoes under cool water to remove excess starch. Press potatoes in colander after rinsing to get rid of extra water. Add rinsed and drained potatoes to the slow cooker and stir to combine.
Cover and cook on HIGH for 3 hours.
After 3 hours cooking, mix the milk and flour together in a bowl until there are no lumps, add this to the slow cooker.
Add the corn and cubed American cheese and stir to combine.
Recover slow cooker and continue cooking on HIGH for 1 additional hour. Stir well to make sure American cheese has fully melted.
Ladle hot soup into bowls and garnish with paprika.
