crockpot potato soup

 

  • 1 (30 ounce) bag frozen cubed hash-brown potatoes- diced potatoes
  • 3½ cups chicken broth
  • 1 (10.75 ounce) can cream of chicken soup 
  • 1/2 cup chopped yellow onion
  • 1 (8 ounce) package cream cheese softened
  • Optional Toppings: cheese, bacon, sliced green onions

Instructions
 

  • In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
  • Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.
  • Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
  • Top with cheese, bacon, or sliced green onions if desired.


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