Baked Potato Soup

I saw this recipe on THIS blog and thought it looked so easy, hard to screw up, and oh so delicious!  Definitely a favorite at our house!



EASY CROCKPOT POTATO SOUP


1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of LF cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free. It WON’T melt!!! Not sure about reduced fat, I will let you try it!}

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!!

If you don't have time to prepare in the crockpot, do it on the stovetop and allow for about an hour of cook time. I make mine on the stove top and put everything but the cream cheese in, bring to a boil, then bring back to a simmer and add the cream cheese that has been cut into chunks. The closer to an hour the cream cheese gets the better it will have a chance to melt.

Yum! And this one is even better the second day!