If you love homemade potato soup, but don’t love the peeling of potatoes and all the chopping, then this one is for you! My recipe uses frozen shredded or diced hash browns to make this one super simple. And, it can be made on the stovetop or in a crockpot. 🙌🏻
1 cup shredded cheddar cheese
30 oz frozen diced or shredded hash browns
3 oz bacon bits
32 oz chicken broth
8 oz cream cheese
10 oz can of cream of chicken soup
1 bunch green onions, chopped
Salt, to taste
Fresh cracked black pepper, to taste
Put the hash browns in the crockpot. Add the chicken broth, cream of chicken soup and half of the bacon bits. Add a piece of salt and pepper. Note: You can also preheat the broth and soup in the stove top before adding to the crockpot, if you desire. But not necessary.
Cook ingredients in crockpot on low for 7-8 hours or until diced potatoes are tender. If you are using shredded hash browns, cooking for 3-4 hours should suffice.
An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crockpot. 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, additional bacon bits and chopped green onions. Serve by itself or alongside some hot cornbread muffins.
PREP TIME: 10 minutes
COOK TIME: 3 to 7 hours
SERVINGS: 8
