Description
A comforting and easy slow cooker potato soup recipe perfect for cozy meals.
Ingredients
- 1 30oz. bag of frozen diced hash browns
- 1 32 oz. box of chicken broth or vegetable broth (about 4 cups)
- 1 22 oz. can of cream of chicken soup or cream of mushroom soup
- 3 oz. of bacon bits
- 1 8oz package of cream cheese
- Cheddar cheese (for topping)
- Black pepper (to taste)
Instructions
- In a slow cooker, combine the frozen diced hash browns, chicken or vegetable broth, and cream of chicken or mushroom soup.
- Add the bacon bits and cream cheese to the mixture.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, stir the soup and add black pepper to taste.
- Serve hot, topped with cheddar cheese.
Notes
- For a vegetarian option, use vegetable broth and omit bacon bits.
- Feel free to add other vegetables for a heartier soup.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American