Easy Crock-Pot Potato Soup

It’s so simple; throw your ingredients in the Crock-Pot and let it do the making for you!


  • 1 (30-ounce) bag of frozen, shredded hash browns, I used Ore Ida
  • 3 (14-ounce) cans of chicken broth
  • 1 can of cream of chicken soup
  • ½ cup onion, chopped
  • ¼ teaspoon ground pepper
  • 1 package cream cheese, don’t use fat-free, it will not melt

Combine shredded hash browns, chicken broth, cream of chicken soup, onion and pepper in Crock-Pot Cook for 7 hours on low heat. About 1 hour before serving add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!

Source : allrecipes.Com

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