Easy Crockpot Potato Soup

By [e-mail]

Ingredients

• Opt:
• 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)
• 1 tbsp. garlic powder
• 2 tbsp. onion powder
• 1 tbsp. fresh rosemary, chopped + extra to taste (we used an extra 2 tbsp.)
• 3 oz bacon bits
• 1 cup shredded cheddar cheese
• 1 tbsp. garlic powder
• 2 tbsp. onion powder
• Salt and pepper to taste

Details

Adapted from facebook.com

Preparation

Step 1

Put the potatoes 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 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.