Absolutely delicious! And it took me a whopping 5 minutes in the morning. I LOVE that!
This recipe calls for frozen hash browns – I used the shredded type for a smoother soup, but the chunky cubed kind works too. I also think you could use cubed regular potatoes with no fuss as well.
I used 1/3 less fat cream cheese with no problems, but the recipe did warn me NOT to use fat-free as it won’t melt. Word to the wise!
The toppings really make this soup special – we went with bacon, green onions, and cheddar cheese. I also cooked and shredded 2 chicken breasts prior to our meal and used those to increase the protein content of the meal.
All in all, another delicious keeper crockpot recipe we’ll be having again and again.
Crockpot Baked Potato Soup
1 30oz. bag of frozen, shredded hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup (or use a homemade substitute like this)
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese (can use 1/3 less fat; DO NOT use fat free)
bacon, shredded cheddar cheese, green onion, sour cream for garnish
Directions
Combine everything (except cream cheese) in your crockpot.
Cook on low for 6-8 hours.
About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted.
Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.
