Slow cooker potato soup

From the kitchen of: Shalee Parker of Arpin, Wisconsin


1 30-ounce bag of frozen diced hash browns
1 32-ounce box of chicken broth
1 10-ounce can of cream of chicken soup
1 8-ounce package cream cheese
3 ounces bacon bits
1 cup shredded cheddar cheese
Salt and pepper, to taste

Put hash browns in the slow cooker. Add in 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 the cream cheese is completely mixed in, it is ready to serve. Top with cheddar cheese and the remaining bacon bits.


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