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Baked Potato Crock Pot Soup

Baked Potato Slow Cooker Soup

  • Cooking Time:

    6–8 Hours
  • Servings:

    8

Ingredients

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.


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!

XOXO,

Jenn

Baked Potato Crock Pot Soup - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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