A thick, hearty soup that is not only incredibly delicious, but insanely easy to throw together. I adore anything that you can throw into your slow cooker without a second thought, and this recipe is definitely one of them. Not to mention the super yummy end results!
Slow Cooker Baked Potato Soup
2 (32 oz.) bags cubed hash browns
2 quarts chicken broth
2 cups water
1 (10 3/4 oz.) can cream of chicken soup
1 small onion, chopped
pepper to taste
1 (8 oz.) pkg. cream cheese, softened***
toppings: bacon, cheese, green onion, steamed broccoli
In a slow cooker, combine potatoes, broth, water, soup, onion, and pepper. Cover, and cook on low for 6-8 hours. About 1 hour before serving, stir in cream cheese, stirring occasionally, until combined. Garnish with toppings of your choice. Makes 10-12 servings
***Do not use fat free cream cheese. Regular cream cheese or low fat work well, but the fat free cream cheese does not melt, and ends up giving your soup an odd texture.
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