Creamy Potato Soup

Name: Creamy Potato Soup
Prep time: 10 min
Cook time: 5 min
Total time: 5 min
Ingredients: 1 (30 oz.) bag frozen hash-brown potatoes (I used cubed); 2 (14 oz.) cans chicken broth (see Note); 1 (10.75 oz.) can cream of chicken soup; 1/2 cup chopped onion; 1/4 teaspoon ground black pepper, (more to taste); 1 (8oz) package cream cheese (softened); Optional Toppings: cheese, bacon, sliced green onions

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Prep Time: 10 minutes

Cook Time: 5 hours

Total: 5 hours, 10 minutes

Servings: 8

Author : Christy Denney

crockpot potato soup

Ingredients

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1 (30 oz.) bag frozen hash-brown potatoes (I used cubed)2 (14 oz.) cans chicken broth (see Note)1 (10.75 oz.) can cream of chicken soup1/2 cup chopped onion1/4 teaspoon ground black pepper, (more to taste)1 (8 ounces) package cream cheese (softened)Optional Toppings: cheese, bacon, sliced green onions

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Instructions

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Step 1

In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.

Step 2

Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it's ready.

Step 3

Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.

Step 4

Top with cheese, bacon, or sliced green onions if desired.