Easy Creamy Potato Soup {Slow Cooker} | Real Mom Kitchen

By critty

Ingredients

• 1 (30 oz.) bag southern style frozen hash browns (these are the small cubed potatoes. You want large cubes-1/2-3/4 inch size- if not you want to add them halfway through cooking)
• 2 (14 oz) cans chicken broth
• 1 (10 3/4 oz) can cream of chicken soup
• 1/2 cup chopped onion
• 1 (8 oz) pkg. light cream cheese, cut into cubes
• salt and pepper to taste
• optional garnishes – diced bacon, diced green onion, shredded cheese

Details

Servings 4
Adapted from realmomkitchen.com

Preparation

Step 1

Combine the hash browns, chicken broth, cream of chicken soup, and chopped onion in your slow cooker.

Cover and cook on low for 4-5 hours until potatoes are tender. (I cooked it for 4, if you cook it too long the potatoes will begin to break down. It all depends on your slow cooker. Mine cooks really hot)

Then stir in the cubed cream cheese and cook for 30 more minutes, stirring occasionally.

Serve in bowls topped with desired garnishes. Serves 4-6.