It took me less than 10 minutes to throw this Crockpot Creamy Potato Soup together, and it is the best Potato soup I’ve ever made.
Ingredients
- 1 30oz. bag of frozen, shredded hash browns
- 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 (regular, not fat free)
Instructions
- 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, and green onions.
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