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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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