It's your typical busy school morning with no time to spare. I knew I had planned to make this Slow Cooker Potato Soup and was planning on putting together some time in the early afternoon. I decided to do a quick recipe check before bus time, and realized that the recipe called for 8-10 hours on low. Now, I know you can cut the time in half and cook on high, but that wasn't going to be super convenient either.
Since this recipe is incredibly simple, I decided to push it and see if I could get the whole thing going before we walked out the door. I dumped in the hashbrowns, poured in soup, gave it one quick stir, and put on the lid. Literally less than five minutes. It was such a beautiful thing.
We topped our soup with bacon, cheese, sour cream and green onion. It was so good, and all the better because it was so easy.
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