It’s so simple; throw your ingredients in the Crock-Pot and let it do the making for you!
If you’re anything like me you use your crockpot at least once a week during the winter.Heck maybe in the summer as well.Anyhow, mine doesn’t leave my counter during the winter months.Most weeks I use it twice.
This past week I made potato soup.
It was exactly what I was looking for.
Rich, creamy and filling.
Perfect for a cold winter night.
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 oruntil 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.
Enjoy!
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