With temperatures dipping below zero the past couple days, I wanted to make something warm & hearty and this soup definitely hit the spot. I had tried to make Baked Potato Soup once before but it didn't turn out very well but luckily this one was delicious. An added bonus was the fact that this is made in the crockpot...perfect now that I'm back to work part-time.
30 oz. bag of frozen diced hash browns
1 32 oz. box of chicken broth
1 can of cream of chicken soup
8 oz. cream cheese (not fat free)
3 oz. bacon bits
1 cup shredded cheddar cheese
Salt and pepper to taste
1. 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.
2. Cook on low for 8 hours or until potatoes are tender.
3. An hour before serving, cut cream cheese into cubes and place the cubes in the crockpot. Mix a few times throughout the hour before serving.
4. The soup is ready once the cream cheese is completely mixed in. Top with cheddar cheese and additional bacon bits.
from: Simply Made...with Love