For the past few weeks, my Facebook feed has been filled with people sharing a recipe for slow cooker potato soup. I myself saved it to my Facebook wall it so that I would remember to add it to my “to try” pile. While I generally don’t like soup (to me it’s like eating chunky water – yuck!), this version looked thicker and more like a casserole.
Earlier this week, I bought all of the ingredients, and today I woke up early to get it going in the crock pot. I made a few modifications from the original recipe, and it turned out great! It was super easy to put together AND I have a ton of it leftover, both of which are big bonuses in my book!
CHEESY BACON POTATO SLOW COOKER SOUP
- 1 30-ounce bag of frozen hash browns (the original recipe calls for the little diced cubes, but my store didn’t have those so I just used shredded hash brown potatoes)
- 1 32-ounce box of chicken broth
- 1 10-ounce can of cream of chicken soup
- 3-ounces of bacon bits (Look for the 3-ounce jars – no measuring needed! You can also use small cubes of ham or crumbled bacon.)
- 1/4 cup of diced onion
- 1 8-ounce bag of shredded sharp cheddar cheese
- 1 8-ounce package of cream cheese
- In the slow cooker, mix the potatoes, chicken broth, cream of chicken soup, bacon bits, onion, and shredded cheddar cheese together.
- Cook covered on low for 7 hours.
- After 7 hours, cut the cream cheese into small cubes and add it to the potato mixture.
- Cook another hour, stirring every 15 minutes to make sure the cream cheese melts and blends in.
- Store leftovers in the refrigerator.