Easy Crockpot Potato Soup

Ingredients: 

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 

Directions:

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.