Tuesday, October 7, 2014

Crockpot Potato Soup

Note:  The hint of cooler weather made me crave potato soup.  I made some for football last weekend and now I am hoping for more. 
Crockpot Potato Soup

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)
3 oz bacon bits 
1 cup shredded cheddar cheese 
salt and pepper to taste 

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 7-8 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. 

Serve plain or topped with cheddar cheese and bacon bits.   Yummy!

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