Crock Pot Potato Soup
Quite possibly the easiest and best potato soup, ever.
I love recipe testing. Especially when I discover a new favorite.
This soup is rich and creamy. And just as delicious the next day too!
1 (30oz.) bag of frozen, diced hash browns
1 (32oz.) box of chicken broth
1 (10oz.) can cream of chicken soup
1 (8oz.) package cream cheese (Not fat-free)
3 oz. bacon bits
1 cup shredded cheddar cheese
salt and pepper, to taste
Place frozen potatoes in the crock pot. Layer with chicken broth, cream of chicken soup, and half of the bacon bits. Add a pinch of salt and pepper.
Cook on low 7-8 hours until potatoes are tender. (I found the potatoes were done after about 5 hours).
An hour before serving, slice the cream cheese into cubes and add to the crock pot. Stir the soup a few times during the hour before serving.
Once the cream cheese is mixed in thoroughly, it's ready to serve.
Top with cheddar cheese and bacon bits.
(I added additional shredded cheddar cheese and bacon bits to the soup during the last hour).