Yum! This stuff is so good! I make it year round but it’s the perfect recipe for a fall evening. This loaded potato soup will have everyone coming back for more!
*Ingredients*
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion (I add cheese here as well, and I’d add bacon if I had it)
*Directions*
1. In the crock pot, combine the hash browns, soups, onion, and pepper.
2. Cover and cook on low for 5 hours.
3. Add softened cream cheese for 30 minutes. Stir occasionally.
4. Add shredded cheddar, bacon bits, and green onion to garnish.
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