This is one of the easiest recipes you will EVER make! I made my grandmother's potato soup recipe one time and boy was it difficult. It was way to much work for something I knew I could make in the slow cooker. So when I came across the original recipe to this potato soup I was so excited to try it. Our version is a staple recipe in our house. Perfect for a fall/winter day and it leaves me leftovers for my lunch too!
Ingredients:
- 1/3 cup diced onion
- 1 can Cream of Chicken Soup
- 1 block of Cream Cheese (don't use fat free, it won't melt. some times I use about 3/4 of a block to make it not so thick)
- 1/2 teaspoon Pepper
- 1 bag of Shredded Hash Browns
- 28 oz of Chicken Broth
- 6-8 slices of Bacon cooked crispy and crumbled
- Scallions
Combine hashbrowns, cream of chicken soup, pepper, onion, and chicken broth in slow cooker. Cook on low for about 5 hours.
For the last hour, cut cream cheese into cubes and place in slow cooker. Add in crumbled bacon and stir. I usually stir a few times to help the cream cheese melt and evenly distribute.
Top with a little more bacon, some shredded cheddar, and scallions.
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