Looking for an easy potato soup recipe? Look no further. The kids ate bowl after bowl of this soup and have been asking for me to make it again, so I would say it was a hit!
Ingredients:
1 30oz. bag frozen diced hash browns
1 32oz. carton chicken broth
1 10oz. can cream of chicken soup
1 8oz. pkg. cream cheese, softened (not fat free)
3 oz bacon bits or chopped cooked bacon
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
Directions:
1. Put the hash browns in the slow cooker. Add 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 7-8 hours or until the potatoes are tender.
3. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the slow cooker. Mix a few times throughout the hour before serving.
4. Once the cream cheese is completely mixed in, it's ready to serve.
5. Add more salt and pepper, if needed, then top with cheddar cheese and some additional bacon bits.
Enjoy!
* Originally published on June 1, 2016
