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Easy Crockpot Loaded Potato Soup

Elizabeth Tolley

Posted on July 01 2020

This is a family favorite. Simple to make and tasty! It's probably better suited for cooler weather like Fall or Winter but I make this year round whenever I am craving it. 

Ingredients
1 bag frozen hashbrown shredded potatoes
1 can cream of chicken soup
1 block of cream cheese
1 package of real bacon bits/pieces
1 8oz. bag of mild cheddar cheese shreds
1 32oz. carton of chicken broth

Directions
Simply dump all ingredients into crockpot and set on high for 4 hours. Stirring occasionally. You can set for low for 6 hours as well. Make sure cream cheese melts - may need to break it up with a spoon. 

Tips & Tricks
Use a crockpot liner for easy clean up. You can cut down on calories and sodium content by using lower fat cream cheese and lower sodium broth. You can use cooked bacon in place of the bacon bits as well as home made cream of chicken soup. This recipe is meant to be easy and quick to make so it's listed with all the "easy" ingredients. You can garnish with more cheese and green onions if you wish. Leftovers can be stored in fridge for 5-7 days and reheated in a microwave. I have NOT tried freezing it.

Enjoy!

*I forgot to get a picture of the soup tonight. Will post when I remember to take one. 

 

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