Crockpot Potato Soup Recipe

Good Morning!  This time of year is my absolute favorite.  The mornings have a slight chill to the air, sweaters and boots, pumpkin spice lattes  (yes, I’m one of those who loves pumpkin!) well I could go on and on, but you get the idea!  I decided to make one of my families favorite soups for dinner and the fact that I already had the ingredients on hand made me extra happy!  It’s made in a crockpot (that’s code for super easy!) and it makes my house smell so good.  Enjoy.

Crockpot Potato Soup

1 bag  (30 oz.) frozen shredded hash browns

1 can (10.5 oz) cream of chicken soup

1 32 oz. container of chicken broth (I like to use the unsalted kind)

1 Tbsp. minced onion

1 (8 oz.) cream cheese

pepper

crumbled bacon (optional)

shredded cheddar cheese (optional)

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So here is just how easy this soup is to make.  Place the frozen shredded hash browns, cream of chicken soup and chicken broth in the crockpot.
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Sprinkle the minced onion on top. I also add some cracked black pepper, but I forgot to put it in the picture…oops! Then cover, set crockpot on low and leave it alone for 2 1/2 hours.
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After it has cooked for  2 1/2 hours cut up the cream cheese into small cubes and mix it into the soup. (Make sure you stir in the cream cheese really well until it has all melted.)  Turn off the crockpot, put the lid back on for about 20 min. and then it’s ready to eat!


I like to top mine off with crumbled bacon and some shredded cheddar cheese to make it extra yummy, but it taste great without it too. Enjoy!

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