Craving something warm and hearty on a cold day? Look no further than Crockpot Potato Soup! This easy to make, slow-cooked soup is loaded with flavor, chunks of creamy potatoes, and the perfect blend of spices. Not only is it comforting and delicious, but it’s also a great way to use up any leftover potatoes you have in the house. Enjoy this simple, yet satisfying dish that will be sure to satisfy even your pickiest eaters.
1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of 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
Put the hash browns 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.
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 crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it’s ready to serve.
Top with cheddar cheese and some additional bacon bits.