Easy Crock Pot Potato Soup

This potato soup from keyingredient.com is always a fall and winter favorite! It’s sooo easy to make and sooo good! The great thing is it’s a crock pot meal so you can put it on in the morning before work and come back to a warm bowl of soup! I love to top it with sour cream, shredded cheese and bacon…. It’s like a loaded baked potato, but in soup form!! Yumm!!!


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Directions:
1. Put the Ore Ida hash brown potatoes in the crock pot. Add in 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 8 hours or until hash brown potatoes are tender.
3. 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.


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4. Once the cream cheese is completely mixed in, it’s ready to serve.
5. Top with cheddar cheese and some additional bacon bits or bacon.


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Ingredients:
1 bag (30-ounces) of frozen diced hash browns I used Ore Ida
1 box of chicken broth (32-ounces)
1 can of cream of chicken soup (10-ounces)
1 package cream cheese (8-ounces, not fat-free)
3 ounces of bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:
1. Put the Ore Ida hash brown potatoes in the crock pot. Add in 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 8 hours or until hash browns potatoes are tender.
3. 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.
4. Once the cream cheese is completely mixed in, it’s ready to serve.
5. Top with cheddar cheese and some additional bacon bits.

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