• 30 oz. bag of frozen, shredded hash browns
  • 3 - 14 oz. cans of chicken broth
  • 10 3/4 oz. can of cream of chicken soup
  • 1/2 c. onion, chopped
  • 1/4 tsp. ground pepper
  • 1 pkg. cream cheese (use full fat, fat free won't melt!)
  • *shredded cheese, green onions, bacon, sour cream -- whatever you'd like to top your bowl of soup with.

Pin It

Facebook friend Kathleen V. N. shared the Baked Potato Slow Cooker Soup recipe she got from a blog that was provided by The Chronicles of Ruthie Hart! The word that described this recipe is DELICIOUS!

  1. Combine everything EXCEPT the cream cheese in the slow cooker.
  2. Cover. Cook on Low for 6-8 hours. (It is suggested that your use at least a 6 qt slow cooker for this recipe!)
  3. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted (stirring helps).
  4. Let cool and add your toppings (we used shredded American and Cheddar cheeses and turkey bacon and/or bacon that we broken into small pieces).

Happy Crocking!

Provided by Kathleen V. N., via Facebook

For over 450 more Slow Cooker recipes, click here to get my eBook!



Baked Potato Crock Pot Soup - Nutrition

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites