Easy Crock Pot Potato Soup

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2015 06June Recipes-PotatoSoup FeatureIngredients:

  • 1 30 oz bag frozen diced hashbrowns
  • 1 32 oz box chicken broth
  • 1 can cream of chicken soup (10 oz)
  • 1 pkg cream cheese (8 oz, not fat free)
  • 3 oz bacon bits
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Directions:

  1. Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
  2. Cook on low for 8 hours or until potatoes are tender.
  3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot.
  4. Mix a few times throughout the hour before serving.
  5. Once the cream cheese is completely mixed in, it’s ready to serve.
  6. Top with cheddar cheese and some additional bacon bits.
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