Friday Night Crockpot Potato Soup

Ingredients:

1 quart of chicken stock, homemade is best but a carton will work

1/2 packet of dry onion soup mix or one small minced onion

1 can of Campbell's Cream of Bacon soup

1 package frozen Southern style hash browns

2/3 cup sour cream

8oz shredded smoked Gouda cheese OR 8oz shredded Gouda cheese and 1 tsp liquid smoke

4 cloves of garlic, smashed

1 tsp table salt

1/2 tsp black pepper

4oz beer, the darker the better

Cumin to taste

Directions:

1. In a large crockpot mix chicken stock, onion or soup mix, cream of bacon soup, beer, garlic and salt and pepper. 

2. Add frozen potatoes and stir until wet.

3. Cook on low for the day or high for 3 hours and low for one.

4. When the soup is ready to eat, add the sour cream.

5. With a stick blender, blend to desired consistency.

6. Fold in the cheese.

7. Season to taste with cumin and add more smoke if needed.

*Feel free to garnish with chives, spring onions, or crumbled bacon

If necessary you can thin this with chicken stock or thicken it with instant mashed potatoes, but be aware that it will thicken on it's own while cooling.