Easy Crock Pot Potato Soup
Use this crockpot recipe to feed your hungry crew before or after a chilly evening of trick or treating.
1 30 oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 10 oz. can of cream of chicken soup
1 tsp.
savory or thyme
1 tsp. sage
1 tsp.
marjoram or oregano
1 8 oz. pkg. cream cheese (not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
1 8 oz. pkg. cream cheese (not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
Put the potatoes 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 8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Add the herbs to crock pot. 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.
Put the potatoes 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 8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Add the herbs to crock pot. 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.
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