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Slow cooker potato soup

Print Recipe
Prep Time 10 minutes
Cook Time 5 hours 45 minutes
Total Time 5 hours 55 minutes
Servings 8 -12 servings

Ingredients
  

  • 1 30 oz. bag frozen hash-brown potatoes (I use the squared, southern style)
  • 2 14 oz. cans chicken broth (regular or low-sodium)
  • 1 10.75 oz. can cream of potato soup
  • 1/3 tsp. ground black pepper
  • 1 8 oz. block cream cheese (very softened)

Instructions
 

  • In a slow cooker, combine potatoes, broth, soup and pepper. (Honestly, I don’t usually measure the pepper. I just do a few turns on the pepper grinder and call it good.)
  • Cover, and cook on low for 4 hours.
  • Stir in cream cheese, cook 45 minutes, stirring occasionally, until combined.
  • Top each bowl with shredded cheese and bacon bits, and enjoy!