5- 5.5 hours
32 oz Chicken Broth
10.5 oz Cream of Chicken
5 lbs Peeled and Diced Potatoes
1/2 White Onion Chopped
4 Green Onions Chopped
6 oz Petite Carrots
1 Large or 2 Small Smashed and Chopped Garlic Cloves
1 cup H20
1 cup Milk
7 Hard Boiled Eggs (Sometimes I use up to 10 eggs)
1 lb/16 oz Velveeta Cheese
Have fun with your spices. I like to use Mrs Dash Garlic and Herb, Pepper, Garlic Powder, and Salt
*More Ingredient Options*
Turn Crock onto High heat.
Put chicken broth, cream of chicken, milk, water, white onion, green onion, garlic, potatoes, carrots, and spices into the crock pot.
After 2.5 hours. Boil your eggs. *tip* Pour lots of salt over your eggs while they are in the pot of water. This will help the shells from sticking. Once water is to a rapid boil, turn heat off and let set for at least 10 minutes. Run cold water over the eggs. Let eggs sit until they are completely cooled.
Peel eggs and cut them into fourths. Add eggs to the crock pot. Mix well.
After 4 hours into the cooking time, chop up the Velveeta cheese and drop it into the crock pot.
Sometimes I like to add a few more spices now 🙂
Cook in the crock on high for an additional 1-1.5 hours, or until the potatoes are soft.
Some people like to top their soup with bacon, ham, more cheese, sour cream, chives or crackers.
You’re family will love this soup! It does take some time chopping and prepping.. but it is worth it!!