Easy Potato Soup in the Crockpot

Original recipe: https://www.keyingredient.com/recipes/917535034/easy-crock-pot-potato-soup/

Yesterday I made the MOST amazing Crockpot Potato Soup. I found the recipe (above) and adjusted the recipe to my taste. I did adjust some measurements and made some recommendations. Here is what I did for my Easy Potato Soup.

Ingredients:

1 30oz. bag of frozen diced hashbrowns

1 32 oz. box of chicken broth

1 22 oz. can of cream of chicken soup

3 oz. of bacon bits

1 8oz package of cream cheese

cheddar cheese (to sprinkle on top)

pepper

Turn crockpot on to low and add hashbrowns.

Add box of chicken broth.

Add cream of chicken soup (the original recipe called for 10oz of cream of chicken soup but I used a 22oz can and thought it tasted amazing!)

Add 3oz of bacon bits

I added pepper but you can also add salt based on your liking. I put the food on low for 6-7 hours. 

An hour before you serve it, cut up the cream cheese and put it in the crockpot. The original recipe said to cut the cream cheese in squares and I did chunks. I would recommend squares because even after an hour in the crockpot, some of the cream cheese still hadn't blended in. I would also recommend turning it to high for the last 30 minutes to help it blend in faster. 

Once the cream cheese is blended, move the crockpot to "warm" and serve. You can add shredded cheese and bacon bits on top. I prefer to have the bacon bits cooked in the soup as they are softer. 

Comment below and let me know your thoughts. Did you try this recipe? What did you like and did you make any changes? Let me know! 

xoxo