Thursday, December 15, 2011

Easy Crockpot Baked Potato Soup


1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese 

  potato soup1

In a crockpot, combine everything EXCEPT for the cream cheese.  Cook for 6-8 hours on low heat.  About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.  Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

1 comment:

Jenn Mair said...

I made this yesterday and it was good. You HAVE to add salt. It is very bland if you don't. I added some garlic salt too.