Crockpot potato soup
Easy & quick potato soup
- 30 oz bag frozen diced hash browns
- 32 oz box chicken broth
- 1 can cream of chicken soup
- 8 oz cream cheese
- 3 oz bacon bits
- 1 cup shredded cheese
- salt & pepper to taste
Put potatoes, chicken broth, cream of chicken soup and half the bacon bits into the crock pot. Add a pinch of salt and pepper.
Cook on low for 8 hours until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes and place in the crock pot. Mix a few times throughout the hour before serving.
Once cream cheese is completely mixed in, its ready to serve.
Top eith cheddar cheese and some additional bacon bits.