Crockpot Potato Soup
A good soup for lunch or dinner
Prep15m
Cook4h
Yield4
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Ingredients
- 30oz bag of frozen diced hashbrowns
- 32oz box of chicken broth
- 1 can of cream of chicken soup (10oz)
- 1 pkg cream cheese (8oz not fat free)
- 3 oz bacon bits
- 1 cup shredded cheddar cheese
- salt and pepper to taste
Method
- Put the hashbrown in the crockpot
- Add the chicken broth, cream of chicken soup and half of the bacon bits
- Add a pinch of salt and pepper
- Cook on low for 7-8 hours or until potatoes are tender
- An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crockpot.
- Mix a few times throughout the hour before serving
- Once cream cheese is completely mixed in, its ready to serve
- Top with cheddar cheese and additional bacon bits
