1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Put the hash browns 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 7-8 hours or until 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.
**** I've used both frozen shredded and diced hashbrowns. Both worked the same. Instead of bacon, I use cubed ham. And don't use fat free cream cheese. I know it's tempting so to make it less fattening but it doesn't mix well. I tried it and it stayed clumpy in the soup. I also add velveeta cheese to taste to help make it creamier. And I don't a blended cheese such as casserole blend or Monterey jack. Cheddar can be a little greasy. It usually takes less than 7-8 hours. Just keep checking to see how tender the potatoes are to your liking.
All 3 of my boys love this soup. So when it's a winner for all 3, it's a keeper.