Saturday, September 8, 2012

Easy Crock Pot Potato Soup

Easy Crockpot Baked Potato Soup (compare to Outback's) 

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 {don’t use fat free. It WON’T melt!!!}
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!!

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