Easy Crock Pot Potato Soup
1 bag (30-ounces) of frozen diced hash browns
1 box of chicken broth (32-ounces)
1 can of cream of chicken soup
1 package cream cheese
3 ounces of bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Place hash brown potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until hash browns potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it’s ready to serve. Top with cheddar cheese and some additional bacon bits.