Slow Cooker Baked Potato Soup

30 oz. bag frozen, diced hash browns

3-14 oz. cans chicken broth

1 can cream of chicken soup

1/2 onion, chopped (or 1 small)

1/4 tsp. black pepper

2 stalks celery, chopped (optional)

bacon drippings to taste (optional)

8 oz. cream cheese (do NOT use fat free as it will not melt)

In a crockpot combine everything EXCEPT the cream cheese

Let this cook for 6-8 hours on low.

About 1 hour before you’re ready to serve, add the cream cheese.  

Leave this on low and let it continue for about another hour, or until the cream cheese is completely melted and incorporated into the soup.  Sometimes I have to help it out a bit by “smushing” it with the back of a spoon.  

Serve with cheese, chopped green onions, or bacon bits!!

Linked up with:  Create Link Inspire, Melt in your Mouth Monday, Two Cup Tuesday, Wake up Wednesday

Thank you for sharing!Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInPrint this page


Leave a Reply

Your email address will not be published. Required fields are marked *